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Stroke

Eating Fruit and Vegetables Prevents Strokes

19 years, 8 months ago

6898  0
Posted on Sep 30, 2002, 6 a.m. By Bill Freeman

Scientists have confirmed that a high level of vitamin C in the bloodstream significantly reduces the risk of stroke. Previous studies have found an association between a high intake of vitamin C and potassium rich foods and lower stroke incidence. The study of nearly 2000 men and women revealed that those with the lowest blood-levels of vitamin C had a 70% higher risk of stroke than those with the highest levels of the vitamin.

Scientists have confirmed that a high level of vitamin C in the bloodstream significantly reduces the risk of stroke. Previous studies have found an association between a high intake of vitamin C and potassium rich foods and lower stroke incidence. The study of nearly 2000 men and women revealed that those with the lowest blood-levels of vitamin C had a 70% higher risk of stroke than those with the highest levels of the vitamin. The researchers also found that the risk of all types of stroke was 58% lower among those who ate fruit and/or vegetables 6 to 7 days per week, compared with those who only consumed them once or twice weekly.

SOURCE/REFERENCE: Stroke 2000; 31: 2287-2294

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