People consuming 3 or more servings of fruits and vegetables per day had a 27% lower risk of having a stroke and a 42% lower risk of dying from a stroke during an average follow-up of 19 years compared to people consuming less than one serving of fruit and vegetables per day.
This according to a study of 9608 adults aged 25- 74-years-old participating in the first National Health and Nutrition Examination Survey Epidemiologic Follow-up Study and free of cardiovascular disease at the time of their baseline examination between 1971 and 1975.
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