Greater use of fruits and vegetables in the diet is recommended, since it is associated with a reduced risk of stroke. For each supplement of fruits or vegetables per day, the risk of stroke is reduced by 6%. A meta-analysis of 9 studies, with a total of 257,551 participants (of whom 4,917 had a stroke), followed over a 13-year period, showed that consuming more than 5 servings of fruits and vegetables during the day could reduce the incidence of a stroke. Vegetables that are green in color and with leaves (such as herbs, broccoli, turnips), together with the nuts and citron juice, protect against stroke.
