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Eating more fruits and vegetables can significantly reduce stroke risk, with a 21% lower risk in high consumers
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Incorporating more fruits and vegetables, daily is an easy, effective lifestyle change to lower long-term stroke risk
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Fruits show a stronger protective effect than vegetables. They offer a 23% lower stroke risk in top consumption categories
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For every 200 grams of fruit daily, stroke risk dropped 32%, showing a clear dose-response relationship
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Oranges, grapefruits, and lemons are rich in vitamin C and flavonoids, both linked to reduced stroke risk
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These fiber-rich fruits contain quercetin, a plant compound that may help lower blood pressure and improve vascular health
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Strawberries and blueberries are high in polyphenols, which may improve blood flow and reduce clot formation in arteries
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Every 200 grams of vegetables daily led to an 11% stroke risk reduction—small but statistically significant over time
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Leafy greens such as spinach and lettuce can provide more stroke protection than starchy or root vegetables
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Broccoli, cabbage, and cauliflower contain antioxidants and sulphur compounds. These may support healthy blood vessels and reduce inflammation