THURSDAY, Sept. 15 (HealthDay News) -- 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.
Oude Greip said past research has shown that higher fruit and vegetable consumption can lower the risk of stroke, but none of that research looked at specific fruits and vegetables to see if any contributed more to the reduced risk than the others.
For her study, Oude Greip used data collected by the National Institute of Public Health and the Environment of the Netherlands that included more than 20,000 people. Study participants were between the ages of 20 and 65 at the start of the study, and none showed any signs of cardiovascular disease.
All of the study volunteers completed a 178-item food frequency questionnaire. The study then included 10 years of follow-up information on the participants'
All rights reserved