Afghanistan: Eating fruit and vegetables is the secret of reducing stroke risk --- JUST two and a half portions of fruit and vegetables a day can dramatically slash the risk of a stroke, according to research. -- Every 200 grams of fruit cuts the chances of a stroke by 32 per cent while the same amount of vegetables reduces the risk by 11 per cent, a study found. -- It means a modest change in the diet could have a major impact on the number of stroke victims each year. --- Researchers at a Chinese university analysed 20 studies over the past two decades and concluded that improving diet and lifestyle is critical in tackling the burden of heart problems and strokes worldwide. -- Senior author of the study, Dr Yan Qu, professor at the Medical College of Qingdao University, said: “In particular, a diet rich in fruits and vegetables is highly recommended.” -- He said the diet provided carbohydrates, protein, fat, vitamins and minerals without “adding to overall energy requirements”. -- The current NHS guideline is for five 80g portions of fruit and veg daily.-- It is believed that high fruit and veg consumption can lower blood pressure and improve artery function as well as improving other risk factors for stroke including lowering body mass index, waist circumference, cholesterol, inflammation and oxidative stress. -- High blood pressure causes about half of strokes. -- The Chinese research showed the beneficial effects of fruit and veg applied consistently to men and women, stroke outcome and by type of stroke.