Yan Qu, who led the study at Qingdao University (China), published in the Journal of Stroke, pointed out that a diet rich in fruits and vegetables is highly recommended because it allows to the organism to meet its needs in terms of micronutrients (vitamins and minerals), macronutrients (carbohydrates, protein and fat) and fibers without significantly influencing the total intake of calories by food. More specifically regarding strokes, the benefits of a diet rich in these foods is based on the ability to control blood pressure and improve the function of small blood vessels, but not exclusively this. In fact, fruits and vegetables have a positive effect in terms of Body Mass Index, waist circumference, cholesterol, inflammation and oxidative stress, all factors that can affect aging and the risk of stroke.
According to the World Health Organization increasing the consumption of fruits and vegetables up to a total of 600 grams per day is an effective preventive strategy.