Raw and processed fruit and vegetable consumption and 10-year stroke incidence in a Dutch Population-Based Cohort Study

Prospective cohort studies have shown that high fruit and vegetables is related to a lower risk of stroke. It is unknown whether processing affects this association. Objective To evaluate the associations of raw and processed fruit and vegetable consumption with 10-year stroke incidence and stroke subtypes in a population-based study in the Netherlands. Design Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993-1997, free of cardiovascular diseases at baseline and followed for 10 years. Hazard ratios were calculated for 10-year stroke incidence and ischaemic and haemorrhagic stroke separately. Diet was assessed by using a validated 178 item food frequency questionnaire. Results During a mean follow-up time of 10.3 y, 233 incident cases of stroke were documented (139 ischaemic strokes, 45 haemorrhagic strokes and 49 other, unspecified strokes). After adjusting for potential confounders, the risk of total stroke incidence was 36% lower for subjects with a high intake of raw fruit and vegetables (>262 g/d; HR: 0.64; 95% CI: 0.43-0.95) compared to subjects with a low intake (150 vs 233 g/d vs