Further evidence of the health benefits gained from eating fruit and vegetables was published this week (JAMA 1999;282:1233). People who consumed large amounts of fruit and vegetables (approximately 10 servings per day for women and nine for men) had a 31 per cent lower risk of ischaemic stroke than those who consumed fewer than three portions a day, says Dr Kaumudi Joshipura (Harvard school of public health, Boston). Each serving resulted in a 6 per cent lowering of the risk of ischaemic stroke, which accounts for 80 per cent of all strokes. However, after six portions there did not appear to be any further reduction.
The conclusions are drawn from two studies involving over 100,000 participants. Dr Joshipura reports that cruciferous vegetables (the cabbage family), green leafy vegetables, and citrus fruits and juices were the most beneficial in lowering the risk of stroke.

Six daily portions of fruit or vegetables may reduce stroke risk by a third