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Association of Vegetable Consumption with Stroke in China: A Longitudinal Study

Women who regular fill their plates with vegetables may boost their chances of avoiding a stroke attack.

This study explored the association between the frequency of consumption of vegetables and the risk of suffering from stroke. Researchers used a combination of validated food frequency questionnaires and hospital records to determine the dietary habits and prevalence of stroke among 15,145 Chinese men and women who were above the age of 40. 

Researchers found out that increased intake of vegetables lowered the risk of stroke in females, but not in males. This study affirmed that consistent ingestion of vegetables may be a viable preventive measure for stroke in women.

Research Summary Information

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