WAGENINGEN, The Netherlands—A diet abundant in high amounts of fruits and vegetables with white flesh such as apples and pears may lower the risk of stroke by 52%, according to a new study published in Stroke: Journal of the American Heart Association. The findings suggest the color of the edible portion of fruits and vegetables reflects the presence of beneficial phytochemicals such as carotenoids and flavonoids.
Researchers at Wageningen University 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.
Fruits and vegetables were classified in four color groups—Green, including dark leafy vegetables, cabbages and lettuces; orange/yellow, which were mostly citrus fruits; red/purple, which were mostly red vegetables; and white, of which 55% were apples and pears
During a 10-year 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% lower for those who ate high amounts of white fruits and vegetables compared to those with a low intake. The found each 25 gram per day increase in white fruits and vegetable consumption was associated with a 9% lower risk of stroke.
