An apple (or pear) a day may keep strokes away

A new study, published in Stroke: Journal of the American Hearth Association, Dutch researchers found that eating lots of white fleshed fruits and vegetables may protect against stroke, translating into a 52% lower risk of having a stroke.

Previous studies have linked high consumption of fruits and vegetables with lower stroke risk, this is the first study to examine the associations of fruits and vegetables color groups and stroke.

The color of the edible portion of fruits and vegetables reflects the presence of beneficial phytochemicals such as carotenoids and flavonoids. 

Researchers examined the link between fruits and vegetable color group consumption with 10-year stroke incidence in a population 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.

Fruits and vegetables were classified in four color groups:

• Green, including dark leafy vegetable, cabbages and lettuces
• Orange/Yellow, which were mostly citrus fruits
• Red/Purple, which were mostly red vegetables
• White, of which 55 percent were apples and pears

During 10 years of follow up, 233 strokes were documented.  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. 

Each 25 gram per day increase in white fruits and vegetable consumption was associated with a 9 percent lower risk of stroke.  An average apple is 120 grams.

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.  Potatoes were classified as a starch and not included within the white group.

Linda M Oude Griep, M.Sc., lead author of the study also noted "However, other fruits and vegetable color groups may protect against other chronic diseases.  Therefore, it remains of importance to consume a lot of fruits and vegetables" not just those in the white group.

Linda M Oude Griep, M.Sc is a postdoctoral fellow in human nutrition at Wageningen University in the Netherlands.  Study co-authors are:  W. M. Monique Verschuren, PhD; Daan Kromhout, M.P.H., Ph. D.; Marga C Ocke, Ph.D., and Johanna M Gelenijnse, Ph.D.

Click on the title above to view more on this study.  The study highlights will be available for 30 days.