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Eating fruits and green or yellow vegetables daily may protect against stroke. A 48-year study of 120,321 people found almost-daily consumption of green and yellow vegetables reduced the risk for death from stroke by 26 percent in both men and women, compared with those who ate no vegetables more than once a week. Almost-daily fruit intake reduced the risk by 35 percent in men and 25 percent in women. The study was published in 2003 in Stroke: Journal of the American Heart Association.
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