Apples and pears may prevent stroke, 10-year study finds
EATING more white fruit and vegetables like apples and pears may reduce the risk of stroke, Dutch researchers say.
The finding comes from a prospective population-based cohort study in which 20,000 men and women aged 20–65 years who were free of cardiovascular disease at baseline regularly filled in food questionnaires.
Over 10 years of follow-up, 233 individuals experienced a stroke.
Classifying fruits and vegetables into four colour groups, the researchers found those that were green, orange/yellow, and red/purple were not related to stroke incidence.
However, each 25 gram per day increase in white fruit and vegetable consumption was associated with a 9% lower risk of stroke.
Stroke 2011; online 15 Sept