Eating roughly 10 servings of fruits and vegetables per day could significantly cut your risk of heart disease, stroke, cancer, and early death, according to a recent analysis of 95 studies, led by Imperial College London. But even a small amount is far better than none, the researchers say:

Having 2.5 daily servings, a small piece of fruit or 3 rounded tablespoons of cooked veggies is one serving, could reduce heart disease risk by 16 percent and stroke risk by 18 percent.

Strive for variety: Researchers found that apples, pears, citrus, leafy greens, and crucifers such as broccoli and cauliflower were linked to less heart disease, and crucifers and green and yellow produce to a lower cancer risk.

Source: Consumer Reports on Health June 2017 International Journal of Epidemiology 2-23-2017