Apples, Pears May Reduce Stroke Risk
Study Shows Fruits, Veggies With White Flesh May Be Best at Fighting Stroke Risk
Eating lots of white-fleshed fruit such as apples and pears may significantly reduce the risk of stroke.
In a new study, Dutch researchers set out to determine a possible link between stroke risk and eating fruits and vegetables of various colors. They took a look at self-reported information from 20,069 people between ages 20 and 65 of what they ate over a one-year period.
All of the people had no previous diagnosed heart disease or stroke at the start of the study.
During the 10 years of follow-up, 233 people had strokes. The researchers say the risk of stroke was 52% lower for people who ate a lot of white-fleshed fruits and vegetables, compared to those who didn’t.
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