Eating more fruits, vegetables may cut stroke risk worldwide

Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to a new analysis of 20 studies conducted in Europe, the United States and Asia. The American Heart Association advises the average adult to eat four to five servings each of fruits and vegetables daily, based on a 2,000-calorie diet. A diet rich in a variety of colors and types of vegetables and fruits is a way of getting important nutrients that most people don't get enough of, including vitamins, minerals, and dietary fiber. They are also naturally low in saturated fat.



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