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Fruits/Vegetables With White Flesh Seem To Reduce Risk Of Stroke

September 16, 2011: 12:00 AM EST
A Dutch study has found that consumption of fruits and vegetables with white flesh may prevent the incidence of stroke. For the study, researchers examined the association between consumption of fruits and vegetables in various color groups – green, orange/yellow, red/purple and white – with stroke incidence over ten years among 20,069 adults. The participants were free of cardiovascular disease at the start of the study, but 233 eventually suffered strokes. Green, orange/yellow and red/purple fruits and vegetables weren't related to stroke, researchers found. But the risk of stroke dropped by 52 percent for those who ate a lot of white fruits and vegetables – such as apples, pears and cauliflower. They found that each 25-gram-per-day increase in white fruits and vegetable consumption lowered the risk of stroke by nine percent.
Linda M. Oude Griep, et al., "Colors of Fruit and Vegetables and 10-Year Incidence of Stroke", Stroke, September 16, 2011, © American Heart Association
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