Elderly Australian women who ate more vegetables showed less carotid artery wall thickness, according to new research in Journal of the American Heart Association, the Open Access Journal of the American Heart Association/American Stroke Association.
Cruciferous vegetables including broccoli, cauliflower, cabbage and Brussels sprouts proved the most beneficial.
“This is one of only a few studies that have explored the potential impact of different types of vegetables on measures of subclinical atherosclerosis, the underlying cause of cardiovascular disease,” said Lauren Blekkenhorst, study lead author and Ph.D. candidate at the University of Western Australia in Crawley.
Eating more fruits and vegetables may reduce the risk of stroke worldwide, according to new research in the American Heart Association’s journal Stroke.
Researchers conducted a meta-analysis of 20 studies published over the last 19 years to assess the effects of fruit and vegetable consumption on risk of stroke globally. The combined studies involved 760,629 men and women who had 16,981 strokes.
Stroke risk decreased by 32 percent with every 200 grams of fruit consumed each day and 11 percent with every 200 grams of vegetables consumed each day.