All-cause mortality was 42% lower among individuals who ate at least seven portions of fruits and vegetables daily during an average follow-up of 7.7 years, a study of more than 65,000 adults found. Researchers also noted a 25% reduced risk of cancer-related death and 31% lower odds of heart disease and stroke mortality among those who had high fruit and vegetable consumption. The findings appear in the Journal of Epidemiology and Community Health.

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