Want to significantly reduce your risk for stroke? New research indicates eating fruits and vegetables can do so by almost one-third. To obtain their data, researchers evaluated twenty recent studies that included more than 760,000 participants and approximately 17,000 strokes. Those eating the most fruits and vegetables were 21 percent less likely to experience a stroke. For every 200 grams of fruit consumed daily, stroke risk was reduced 32 percent and 11 percent with every 200 grams of vegetables consumed. So what fruits and vegetables seemed to have the most beneficial effects? According to researchers, citrus fruits such as grapefruit, oranges, lemons and limes as well as apples, pears and leafy vegetables were most linked to reduced stroke risk. With strokes listed as the fourth leading cause of death in the U.S., adding or increasing consumption of these fruits and vegetables is a no-brainer.