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

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