The risk of stroke worldwide could be reduced if people simply consumed more fruit and vegetables, a new study indicates.

Scientists in China analysed the results of 20 studies carried out over the last two decades. The studies from Asia, the US and Europe involved over 760,000 men and women and almost 17,000 incidences of stroke.

The scientists found that a person's risk of stroke fell by 32% with every 200g of fruit they consumed each day. Their risk also fell by 11% with every 200g of vegetables consumed.

"Improving diet and lifestyle is critical for heart and stroke risk reduction in the general population. In particular, a diet rich in fruits and vegetables is highly recommended because it meets micronutrient and macronutrient and fibre requirements, without adding substantially to overall energy requirements," the researchers noted.

Micronutrients refer to vitamins and minerals, while macronutrients refer to carbohydrates, fat and protein.

The analysis found that higher fruit and vegetable consumption is associated with lower blood pressure, better weight management, lower waist circumference, better cholesterol control and lower levels of inflammation.

The scientists also pointed out that the results applied equally to both men and women and all types of stroke.

They added that fruit and vegetable consumption continues to be low worldwide, with many people failing to achieve the daily recommended allowance of five portions per day.

Details of these findings are published in the journal, Stroke.