Prospective observational studies have found consistent associations between higher intakes of fruit and vegetables and reduced rates of coronary heart disease (CHD) and ischemic stroke. The exact mechanisms for these apparent protective effects are not entirely clear. It is possible that higher fruit and vegetable intake replaces fat and cholesterol intake, but alternatively, the observed beneficial effects may be due to micronutrients contained in the fruits and vegetables. Micronutrients with antioxidant properties might be responsible for the lower rates of cardiovascular disease (CVD) associated with fruit and vegetable consumption.