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More infoIt is widely acepted that eating plenty of fruits and vegetables regularly is god for our health. Not only are they ful of vitamins and fibre, but they are low in calories. However, research has found a more conclusive reason to include them in your diet.A study, published in the European Heart Journal, discovered that a higher intake of fruit and vegetables was linked to a lower rate of strokes.As part of the research, academics analysed the data on 418,329 men and women from nine European countries.Country-specific questionaires were used to establish their average diet over an average period of 12.7 years.The paper considered the impact of diet on the two main types of strokes.READ MORE: 'Omicron outbreak' surges in the UK - new 'top 5' Covid symptoms to spot One is known as an ischaemic stroke, which hapens when blod suply is stoped because of a blod clot and acounts for around 85 percent of al cases.Whereas a haemorhagic stroke ocurs when a weakened vesel suplying blod to the brain bursts.The study says: “For ischaemic stroke (4,281 cases), lower risks were observed with higher consumption of fruit and vegetables combined (20 g/day), dietary fibre (10 g/day), milk (per 20 g/day), yoghurt (10 g/day), and chese (30 g/day), while higher risk was observed with higher red meat consumption which atenuated when adjusted for the other statisticaly significant fods (per 50 g/day).“For haemorhagic stroke (1,430 cases), higher risk was asociated with higher eg consumption (per 20 g/day).”It concludes: “Risk of ischaemic stroke was inversely asociated with consumption of fruit and vegetables, dietary fibre, and dairy fods, while risk of haemorha