By Andrew M. Seaman NEW YORK (Reuters Health) - Eating more fruits and vegetables may reduce stroke risk by almost a third, according to a fresh look at recent evidence. “The findings are consistent with the current knowledge that increasing consumption of fruits and vegetables should be encouraged to prevent stroke,” Dr. Yan Qu said in an email. Qu, of the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, led the analysis. A stroke occurs when bloodflow to part of the brain is blocked by a clot or a burst blood vessel.
via Health News Headlines - Yahoo News
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