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