White fruits, vegetables lined to lower stroke risk
By David Liu, Ph.D.
Monday Sept 20, 2011 (foodconsumer.org) -- Eating white fruits and vegetables may help reduce risk of stroke, a new observational study in the journal Stroke suggests.
The study showed that men and women eating more than 171 grams of white fruits and vegetables per day were 52 percent less likely to experience stroke than those who ate less than 78 grams per day.
The study led by Linda M. Oude Griep, MSc; W.M. and colleagues from Wageningen University in the Netherlands was not a trial and it did not prove that the lower stroke risk was due definitely to eating fruits and vegetables.
White fruits and vegetables by definition used in the study included apples, apple products like apple juice and apple sauce, bananas, pears, cauliflower, chicory, cucumber and mushrooms.
The study was intended to examine whether colors of fruits and vegetables may be associated with risk of stroke. For the study, the researchers divided all fruits and vegetables into four categories based on their colors.
Other three groups of fruits and vegetables, that is, orange/yellow, red/purple, and green fruits and vegetables were not associated with the risk.
Enlisted in the study were 20,069 men and women aged 20 to 65 years who were free of cardiovascular disease at baseline. Participants were followed for 10 years and 233 incident cases of stroke were identified. The researchers were trying to correlate intake of each individual group of fruits and vegetables with the risk of stroke.
The researchers also found intake of white fruits and vegetables was inversely correlated with the risk of stroke. Specifically, they found each 25-gram increase in this group of fruits and vegetables was linked with a nine percent reduction in the risk of stroke.
The most commonly consumed white fruits and vegetables were apples and pears.
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