Fruits and vegetables could help cut stroke risk
Fruits and vegetables are full of nutrients such as Vitamin C, beta carotene and potassium as well as plant proteins and dietary fibre.
16/02/06 Eating a diet containing lots of fruits and vegetables could cut the risk of stroke, scientists have reiterated.
Fruits and vegetables are full of nutrients such as Vitamin C, beta carotene and potassium as well as plant proteins and dietary fibre. Earlier scientists had said eating plenty of these could reduce the risk of cardiovascular disease and some cancers.
University of London researchers studied more than 257,500 people from Europe, Japan and the US and found that the risk of stroke could be 26 percent lower for people who eat more than the recommended five servings, reported the online edition of BBC News.
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