Stroke risk could be cut worldwide by increased consumption of fruits and vegetables
Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to new research in the American Heart Association’s journal Stroke.
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Stroke risk could be cut worldwide by increased consumption of fruits and vegetables
May 13, 2014 · by · in Nutritional News · Tags: association, may-reduce, more-fruits, new-research, nutrition, reduce-the-risk, risk, stroke, stroke-worldwide, the-risk
