LONDON — Consuming a diet rich in fruits and vegetables may significantly reduce the risk of stroke, researchers here reported. A meta-analysis of eight studies with data from more than 250,000 adults, reported in the Jan. 28 issue of The Lancet, found that people who ate more than five servings of fruits and vegetables daily reduced their stroke risk by 26% (95% CI: 21-31%) compared with people who ate less than three servings of fruits and vegetables daily. This welcome news comes at the end of week in which two popular icons of healthy eating — soy protein and omega-3 fatty acids — failed to prove their preventive claims. A scientific statement from the American Heart Association said soy protein and isoflavones have no significant benefit for LDL, HDL, and triglycerides. Nor, the AHA said, does soy protein lower blood pressure. Omega-3 fatty acids, meanwhile, don’t reduce the risk of cancer in humans, according to a study reported in the Journal of the American Medical Association, although no one attacked their heart-healthy credentials. But the well-worn admonition to “eat your vegetables once again proved to be solid advice, according to Feng He, Ph.D., and colleagues […]