Fruit and Vegetable Intake in Relation to Risk of Ischemic Stroke

Abstract

In several articles, nutrients in fruit and vegetables such as dietary fiber, potassium, and antioxidants have been associated with reduced risk of cardiovascular disease (CVD).^1-5 However, the data directly relating fruit and vegetable intake and CVD are sparse, as summarized in a recent review,⁶ and the results of studies that specifically examined fruit and vegetables as a group were inconsistent.⁶ Furthermore, many studies were small with few end points, dietary assessments were often crude and available only at baseline, and the distinction was often not made between hemorrhagic and ischemic strokes, which have different causes. To understand better the relationship between diet and stroke, we examined intakes of specific fruits and vegetables, as well as overall fruit and vegetable consumption, in relation to the incidence of ischemic stroke in 2 large cohorts of women and men.