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Eating five or more servings of fruits and vegetables every day can cut your risk of stroke by 26 percent. British researchers evaluated data from eight major studies that followed over 250,000 people an average of 13 years. The serving was calculated as 80 grams for fruit and 77 grams for vegetables.

The benefits were seen in both men and women for preventing ischemic stroke (caused by blood clots) and hemorrhagic stroke (caused by bleeding).

Women’s Health Advisor

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Reprinted with persmission from Signs of the Times, November 2006. Copyright © 2006 by GraceNotes. All rights reserved. Use of this material is subject to usage guidelines.


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