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Diet Of Antioxidant-Rich Foods Lowers Risk Of Stroke

December 1, 2011: 12:00 AM EST
Eating an antioxidant-rich diet reduces the risk of stroke, regardless of any previous history of cardiovascular disease, Swedish researchers have found. Eating fruits, vegetables and grains – foods rich in antioxidants such as vitamins C and E, carotenoids and flavonoids – inhibits oxidative stress and inflammation that lead to blood vessel damage. Analyzing dietary data collected from questionnaires, the researchers found that women with a history of cardiovascular disease whose antioxidant intake was the highest had a 46 percent to 57 percent lower risk of hemorrhagic stroke compared with those whose intake was lowest. Among women without a history of cardiovascular disease, those whose antioxidant intake was highest had a 17 percent lower risk of stroke than those with the lowest intake.
Susanne Rautiainen et al., "Total Antioxidant Capacity of Diet and Risk of Stroke: A Population-Based Prospective Cohort of Women", Stroke, December 01, 2011, © American Heart Association
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