Table 3.

Fruit and vegetable subtypes and total stroke, ischaemic stroke and haemorrhagic stroke

	Total stroke
	High vs low analysis					Dose-response analysis
Fruit, vegetable subtype	n	RR (95% CI)	I2	Ph	References	n	Increment	RR (95% CI)	I2	Ph	References
Apples, pears	6	0.88 (0.81–0.96)	0	0.66	56,60,64,109,142,149	5	Per 100 g/d	0.94 (0.84–1.05)	39.7	0.16	56,60,64,109,142
Berries	5	0.98 (0.86–1.12)	51.4	0.08	26,56,60,109,150	5	Per 100 g/d	1.07 (0.79–1.45)	39.0	0.16	26,56,60,109,150
Citrus fruits	8	0.74 (0.65–0.84)	53.6	0.04	26,56,60,64,109,112,143,146	9	Per 100 g/d	0.78 (0.69–0.90)	63.6	0.005	26,56,60,62,64,109,112,143,146
Citrus fruit juice	2	0.90 (0.74–1.10)	0	0.55	60,142	2	Per 100 g/d	0.89 (0.72–1.10)	0	0.61	60,142
Dried fruits	2	0.92 (0.74–1.15)	0	0.98	11,60	1	Per 100 g/d	0.75 (0.32–1.81)	-	-	60
Fruit juice	2	0.67 (0.60–0.76)	0	0.98	60,143	2	Per 100 g/d	0.72 (0.63–0.83)	0	0.69	60,143
Grapes	2	0.72 (0.47–1.10)	35.8	0.21	56,60	2	Per 100 g/d	0.57 (0.34–0.97)	0	0.66	56,60
Allium vegetables	2	0.89 (0.80–1.00)	0	0.89	109,149	1	Per 100 g/d	0.89 (0.76–1.04)	-	-	109
Cruciferous vegetables	4	0.97 (0.78–1.20)	56.8	0.07	26,56,64,109	5	Per 100 g/d	1.04 (0.80–1.36)	30.6	0.22	26,56,62,64,109
Green leafy vegetables	4	0.88 (0.81–0.95)	0	0.60	56,64,109,143	5	Per 100 g/d	0.73 (0.57–0.94)	35.9	0.18	56,62,64,109,143
Pickled vegetables	2	0.80 (0.73–0.88)	0	0.93	119,143	2	Per 100 g/d	0.57 (0.43–0.74)	0	0.70	119,143
Potatoes	4	0.94 (0.87–1.01)	0	0.43	26,143,164	4	Per 100 g/d	0.98 (0.94–1.02)	0	0.41	26,143,164
Root vegetables	2	1.01 (0.89–1.14)	0	0.38	26,109	2	Per 100 g/d	0.96 (0.78–1.18)	0	0.54	26,109
Tomatoes	3	0.95 (0.68–1.31)	61.0	0.08	56,141,143	4	Per 100 g/d	1.01 (0.96–1.06)	0	0.72	56,141,143,148
	Ischaemic stroke
Berries	3	0.95 (0.75–1.21)	74.7	0.02	26,109,150	3	Per 100 g/d	1.02 (0.61–1.72)	70.3	0.03	26,109,150
Citrus fruits	7	0.78 (0.66–0.92)	66.6	0.006	26,109–111,121,146,162	7	Per 100 g/d	0.87 (0.79–0.95)	52.5	0.05	26,109–111,146,162
Citrus fruit juices	2	0.65 (0.51–0.84)	0	0.47	110	2	Per 100 g/d	0.87 (0.80–0.96)	0	0.74	110
Allium vegetables	2	0.90 (0.78–1.03)	0	0.78	109,111	2	Per 100 g/d	0.93 (0.77–1.11)	0	0.81	109,111
Cruciferous vegetables	5	0.82 (0.66–1.01)	66.5	0.02	26,109–111	5	Per 100 g/d	0.66 (0.41–1.07)	71.7	0.007	26,109–111
Green leafy vegetables	4	0.88 (0.78–0.99)	0	0.45	109–111	4	Per 100 g/d	0.74 (0.62–0.89)	0	0.78	109–111
Potatoes	5	0.97 (0.87–1.08)	3.5	0.39	26,110,164	5	Per 100 g/d	1.00 (0.95–1.05)	0	0.60	26,110,164
Root vegetables	3	0.93 (0.73–1.18)	57.3	0.10	26,109,111	3	Per 100 g/d	0.91 (0.64–1.30)	58.9	0.09	26,109,111
Vitamin C-rich F&V	2	0.80 (0.69–0.92)	0	0.88	110	2	Per 100 g/d	0.92 (0.86–0.98)	0	0.71	110
	Haemorrhagic stroke
Berries	3	1.15 (0.89–1.49)	0	0.60	26,109,150	3	Per 100 g/d	1.66 (0.91–3.03)	0	0.66	26,109,150
Citrus fruits	3	0.74 (0.55–1.01)	28.2	0.25	26,109,146	3	Per 100 g/d	0.79 (0.59–1.06)	32.2	0.23	26,109,146
Cruciferous vegetables	2	0.83 (0.33–2.12)	84.1	0.01	26,109	2	Per 100 g/d	0.27 (0.01–12.54)	77.0	0.04	26,109
Potatoes	3	1.06 (0.83–1.36)	0	0.90	26,164	3	Per 100 g/d	1.03 (0.91–1.16)	0	0.77	26,164
Root vegetables	2	1.05 (0.76–1.44)	0	0.92	26,109	2	Per 100 g/d	1.16 (0.66–2.02)	0	0.85	26,109

F&V, fruit and vegetables.

P_h = P-value for heterogeneity.