Diet Of Antioxidant-Rich Foods Lowers Risk Of Stroke

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.