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Wellness carole 4

‘Five a Day’ reduces stroke risk

Eating more than five portions of fruit and vegetables per day can cut the risk of stroke by 26 percent according to a new analysis. The data came from eight studies (four from U.S., three from Europe, and one from Japan) involving over a quarter of million adults who were followed for 13 years. The average consumption in the U.S. and other developed countries is three. Increasing consumption to more than five servings of fruit and vegetables each day can have a significant impact in reducing the risk of stroke.

Source: Tufts University Health & Nutrition Newsletter, April 2006, Vol. 24, #2.


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