Eating More Than Five Portions Of Fruit And Vegetables a Day Can Substantially Reduce The Risk Of Stroke
Encouraging people to consume more than five portions of fruit and vegetables a day should result in a major reduction in stroke, according to a meta-analysis in The Lancet.
Stroke is the third leading cause of death and the most common cause of disability in most developed countries. Previous research has shown that increased consumption of fruit and vegetables is related to a reduced risk of stroke, but the extent of the association has been uncertain until now.
Obesity Beats Out Inactivity as Risk Factor for Heart Disease Lean sedentary women have a lower risk of coronary heart disease than do obese women who hit the gym with a gusto. Although both obesity and inactivity are major independent risk factors for coronary artery disease, obesity proved to be the more threatening, epidemiologist Frank Wu, M.D., of Harvard and colleagues reported in the Jan. 31 issue of Circulation: Journal of the American Heart Association. |
Five Servings of Fruits and Vegetables Dip Stroke Risk Consuming a diet rich in fruits and vegetables may significantly reduce the risk of stroke, researchers here reported. Moreover, the data suggested a dose response—people who consumed three to five servings of fruits and vegetables daily had an eleven percent reduction in stroke risk compared with those eating less than three servings of fruits and vegetables every day. |
Nutrient Supplementation Reduces Irregular Heartbeat (Arrhythmia) A randomized, double-blind, placebo-controlled, multi-center study authored by Matthias Rath, M.D. and his colleagues proves that regular supplementation with micronutrients can safely and effectively reduce the frequency and severity of arrhythmic episodes. |
Eating Vegetables May Lower Blood Pressure Consuming 9% of total calories in vegetable protein sources like tofu, beans, or nuts -- compared with protein from meat and eggs -- may wind up lowering blood pressure. |