White Fruits and Vegetables May Lower Stroke Risk
Serena Gordon, HealthDay
Fruits and vegetables whose edible sections are white may lower your risk of stroke more than other fruits and vegetables, Dutch researchers report.
Every 25 grams per day of white fruits and vegetables consumed led to a 9 percent decrease in the risk of stroke, and apples and pears were the most commonly consumed "white fruit," according to the study, published in the November issue of Stroke.
"Green, orange/yellow and red/purple fruits and vegetables weren't related to stroke. However, the risk of stroke incidence was 52 percent lower for people with a high intake of white fruits and vegetables, compared to people with a low intake," said study author Linda M. Oude Greip, a postdoctoral fellow at Wageningen University in the Netherlands.
But, Oude Greip pointed out that the findings don't mean it's OK to stop eating other fruits and vegetables. First, she noted, the findings need to be replicated. And, even if future research confirms these findings, "because other fruit and vegetable color groups may protect against other chronic diseases, it remains of importance to eat a lot of fruit and vegetables," she stressed.
National Stroke Association’s mission is to reduce the incidence and impact of stroke by developing compelling education and programs focused on prevention, treatment, rehabilitation and support for all impacted by stroke.