Paris: Five servings a day of fruit and vegetables can reduce the risk of a stroke by more than a quarter, a paper published in Saturday's issue of The Lancet says.
The researchers reviewed eight studies that assessed the dietary habits and health of more than a quarter of a million people in Europe, Japan and the United States.
Compared with individuals who ate less than three servings of fruit and vegetables every day, those who ate between three and five servings had an 11-per cent reduction in the incidence of stroke.
Those who ate more than five portions a day had a relative reduction in stroke risk of 26 per cent.
Stroke is the third leading cause of death and the commonest cause of disability in the world's wealthiest countries.
"The average fruit and vegetable intake in most developed countries is about three servings per day, and current recommendations encourage five or more servings a day," said lead author Feng He of the University of London.
"If these goals were achieved, stroke morbidity and mortality would be greatly reduced. Such diet modifications would also reduce cardiovascular disease and some cancers," he added.
A stroke is caused by a clot that prevents blood flow to the brain. Fruit and vegetables are rich in vitamins, minerals, dietary fibre and plant proteins that help combat high blood pressure, a leading cause of stroke.
One serving of fruit and vegetables is the equivalent of about 120 grammes (four ounces), according to a US national education campaign, Five A Day, launched in 1991.
On average, American adults eat only 3.75 servings of fruit and vegetables each day, The Lancet reported.
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