Reuters London reports that new studies conclude a quantitative relationship between consumption of fruits and vegetables and reducing risk of stroke. Professor Graham MacGregor of St George's medical school at the University of London commented on the studies:
For the first time we have shown a quantitative relationship between fruit and vegetable consumption and stroke.
It has been known that fruit and vegetables seem to reduce stroke but it wasn't known how much they did it by.
It is a very important finding because it really shows that the quantity of fruit and vegetables you should be eating is more than five a day.
In this excerpt from his book Eat to Live Dr. Fuhrman talks about healthfully getting stroke preventing monounsaturated fats and essential fats from plants:
There is no longer any question about the importance of fruits and vegetables in our diet. The greater quantity and assortment of fruits and vegetables consumed, the lower the incidence of heart attacks, strokes, and cancer.1
The best fats are monounsaturated fats and essential fats (omega-3 and omega-6) present in whole, natural plant foods, including avocados, olives, and raw nuts and seeds. Studies continue to show that consumption of raw nuts protect against both heart attack and stroke, without the risks of increasing heart disease and cancer, as is the case with the high consumption of animal-origin fats.2 When the fats you consume are from whole food, rather than oil, you gain nature's protective package: a balance of vitamins, minerals, fibers, and phytonutrients.
1. Gillman, M. W., L. A. Cupples, D. Gagnon, et al. 1995. Protective effect of fruits and vegetables on development of stroke in men. JAMA 273 (14): 1113-17; Manson, J.E., W.C. Willett, M. J. Stampfer, et al. 1994. Vegetable and fruit consumption and incidence of stroke in women, abstract. Circulation 89 (2): 932; Yu, M. W. H. H. Hsieh, W. H. Pan, et al. 1995. Vegetable consumption, serum retinal level, and risk of hepatocellular carcinoma. Cancer Res. 55 (6): 1301-05; Giovannucci, E., A. Asherio, E. B. Rimm, et al. 1995. Intake of carotenoids and retinal in relation to risk or prostate cancer. J. Nat. Cancer Inst. 87 (23): 1767-76; Potter, J. D., and K. Steinmetz. 1996. Vegetables, fruit and phytoestrogens as preventive agents. IARC Sci. Publ. 139; 61-90.
2. Fraser, G. E. 1999. Association between diet and cancer, ischemic heart disease, and all-cause mortality in the non-Hispanic white California Seventh-day Adventists. Am. J. Clin. Nutr. 70 (3 supp.) 532S-38S.