Dutch researchers have found that eating a lot of fruits and vegetables with white flesh may protect against stroke, according to a new study published Stroke: Journal of the American Heart Association.
While previous studies have linked high consumption of fruits and vegetables with lower stroke risk, the researchers are the first to examine associations of types – or colors – of fruits and vegetables with stroke.
The color of the edible portion of fruits and vegetables reflects the presence of beneficial phytochemicals such as carotenoids and flavonoids. Apples and pears are high in dietary fiber and a flavonoid called quercetin. In the study, other foods in the white category were bananas, cauliflower, chicory and cucumber.
Researchers examined the link between fruits and vegetable color group consumption with 10-year stroke incidence in a population-based study of 20,069 adults, with an average age of 41. The participants were free of cardiovascular diseases at the start of the study and completed a 178-item food frequency questionnaire for the previous year.
During 10 years of follow-up, 233 strokes were documented. 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.
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