Apples and pears may help prevent stroke
20 September 2011
Eating more white fruit and vegetables like apples and pears may reduce the risk of stroke, Dutch researchers say (Stroke 2011; online 15 Sep).
The finding comes from a prospective (forward-looking) study in which 20,000 men and women aged 20–65 years who were free of cardiovascular disease - heart disease and stroke - at the start of the study regularly filled in food questionnaires.
Over 10 years of follow-up, 233 individuals experienced a stroke.
Classifying fruits and vegetables into 4 colour groups, the researchers found those that were green, orange/yellow, and red/purple were not related to number of stroke cases.
However, each 25 gram per day increase in consumption of white fruit and vegetables was associated with a 9 per cent lower risk of stroke.
Last Reviewed: 23 September 2011
- 1. Oude Griep LM, Verschuren WM, Kromhout D, et al. Colors of fruit and vegetables and 10-Year incidence of stroke. Stroke 2011; Sep 15. [Epub ahead of print]. doi: 10.1161/STROKEAHA.110.611152. http://stroke.ahajournals.org/content/early/2011/09/15/STROKEAHA.110.611152 (accessed Sep 2011).
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