Various media sources have reported that eating fruit, vegetables, fibre and dairy is linked with a lower risk of stroke.
This follows a large European cohort study that looked at the link between different food groups and the risk of stroke in more than 400,000 people (average age 50 years) from 9 European countries. During around 12 years of follow-up, 1 to 2 in every 100 of the study group had a stroke.