Fruits and Vegetables and Stroke

The studies below found some significant facts regarding health effects of certain food.  This is an attempt by us to interpret the findings so that it could be implemented in everyday health practices.  It has to be understood that good eating habits are necessary for optimal health and that means that a variety of good foods have to be consumed every day.  We do believe that some food has medicinal value and could be used to help in the prevention and support of treatment in certain illnesses.  However, if it is not part of a good nutritious diet, it might lose its value.    Although we do believe in the power of natural food, we absolutely do not claim to cure any disease through the consumption of specific foods.

Susanna C Larsson, Jarmo Virtamo, Alicja Wolk.  Total and specific fruit and vegetable consumption and risk of stroke: a prospective study. Atherosclerosis. 2013 Mar ;227(1):147-52. Epub 2012 Dec 28. PMID: 23294925 

Our interpretation:

This study followed 75 000 people for about 15 years in a Swedish community.  They had to complete questionnaires about their eating habits, specifically about the consumption of fruit and vegetables and they were screened for stroke development.  It was found that people who were more likely to eat fruit and vegetables were less likely to suffer from a stroke.  The foods which were the most protective were apples, pears and green leafy vegetables.

The nutritionist conclusion:  Eat fruit and vegetables!