Tuesday, January 31, 2006

Fruit and veg 'cut stroke risk'

Eating more than the recommended five portions of fruit and vegetables a day can cut risk of stroke, a study says.

People who ate three to five cut the risk by 11% compared with those eating fewer than three, The Lancet reported.

It was 26% lower for people who ate more than five servings, University of London researchers found in the study of data on more than 257,500 people.

The Department of Health says five or more daily portions cuts risk of heart disease, cancer and other problems.

Stroke is the third leading cause of death and the most common cause of disability in most developed countries.

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