White Fleshy Fruits and Vegetables for Stroke Prevention
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White Fleshy Fruits and Vegetables for Stroke Prevention

Wageningen : Netherlands | Sep 16, 2011 at 12:34 PM PDT
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Each year 55,000 more women than men suffer a stroke

We have all heard about having a colorful diet when it comes to fruit and vegetables along with reducing red meat consumption and having that strong cup of morning coffee.

Now researchers from Wageningen University in the Netherlands have found that the fleshy white insides of fruits and vegetables just may add to the list of stroke prevention. Strokes are the third leading cause of death today in the United States.

Researchers had investigated the association between the color groups of fruits and vegetables consumption with a ten year stroke incidence in a population based study. The study consisted of 20,069 adults with the average age being forty.

At the start of the study all participants had no cardiovascular disease and had completed the food frequency questionnaire (178 food items) for the previous year.

During the ten years of follow-ups there were 233 strokes documented. Colors of fruits and vegetables; green, orange-yellow and red-purple had no association to stroke.

It was however, noted that the risk of stroke occurrence had a decreased risk of 52% for those participants with a high consumption of white fleshy (color on the inside) fruits and vegetables in comparison to those with a low rate of consumption.

Dr. Holly Phillips, Contributing Editor for Prevention Magazine made an appearance on Friday’s “The Early Show” noting that with strokes it is the color inside the fruit or vegetables which matter most not the color on the outside.

Linda M. Oude Griep, M.sc, lead author of study and postdoctoral fellow of human nutrition at the university stated that for stroke prevention it could be useful to eat large amounts of white fleshy fruits and vegetables.

Dr. Phillips states that the white fleshy part has two particular nutrients. Fiber which has been demonstrated to decrease blood pressure, this could be the most vital factor for decreasing stroke risk. The second nutrient is flavonoid. Flavonoid prevents build up of plaque in the arteries which prevents heart disease.

One of the most fascinating things Dr. Phillips found about the study was that just one apple a day does make a difference. So have an apple or pear a day. Other foods high with stroke prevention nutrients include bananas, cauliflower and cucumbers.

Debbie Nicholson is based in Detroit, Michigan, United States of America, and is an Anchor on Allvoices.
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