In case anyone needs yet another compelling reason to eat more fruits and vegetables, the results of a meta-analysis published in the January 28, 2006 issue of The Lancet showed that consuming more than five servings per day reduces stroke risk by 26 percent. Stroke is the third leading cause of death in the majority of developed countries, and the leading cause of disability.

Feng He, PhD, of St. George's University of London and colleagues analyzed data from eight studies that examined the association of vegetable and fruit intake with the risk of stroke. The combined studies included at total of 257,531 men and women among whom there occurred 4,917 stroke events. Food frequency questionnaires or dietary history interviews were completed at the beginning of the studies, and the subjects were followed for a median of 13 years.

The analysis found that eating three to five servings fruit and vegetables per day reduced the risk of stroke by 11 percent compared to individuals who consumed fewer than 3 servings. Subjects whose intake was greater than five servings per day experienced a relative reduction of 26%.

The authors could not say whether some specific types of vegetables and fruits are better than others, but note that an overall increase in their consumption should be of benefit for stroke protection. Increased intake of potassium, folate, fiber and/or antioxidants could explain the benefits of vegetables and fruits revealed in this meta-analysis. They conclude, "The average fruit and vegetable intake in most developed countries is about three servings per day, and current recommendations encourage five or more servings per day. Our results provide strong support for these recommendations. If these goals were achieved, stroke morbidity and mortality would be greatly reduced. Such diet modifications would also reduce other cardiovascular disease and some cancers."

In an accompanying commentary, Lynn M Steffen, of the University of Minnesota School of Public Health, noted that fewer than 25 percent of adults in the U.S. consume five or more servings of vegetables and fruit per day, and recommends the implementation of public health strategies to achieve this goal. In a graph included with the article, low fruit and vegetable intake ranked fifth as a modifiable risk factor in its contribution to worldwide deaths for the year 2000.