date:Aug 09, 2012
The review published inNutrition Reviews reveals that higher intakes of fruit and vegetables have been found to exert a protective effect against stroke, with consumption of three to five servings per day associated with reduced stroke risk compared to the consumption of less than three servings of fruit and vegetables per day.
However, the reviewers noted that there is not enough research to support the supposed benefits of other food groups and dietary regimens including soy products, who