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Science Corner

Antioxidants may Lower Women’s Stroke Risk!

A study published in Stroke shows that diets rich in antioxidants from fruits, vegetables, and whole grains may lower stroke risk for women.

The study included 31,035 women, ages 49–83, without heart disease and 5,680 women with a history of heart disease. The women were followed for an average of 11.5 years (for the heart disease-free group) or almost 10 years (the heart disease group). During the follow-up, 1,322 strokes occurred in the heart disease-free group and 1,007 strokes occurred in the heart disease group.

The researchers then used dietary information to determine the women’s total antioxidant capacity (TAC), a measurement of the power of these compounds to cut down on disease-linked free radicals in cells. Cell damage caused by free radicals can lead to inflammation and damage and stiffening of blood vessels.

Among women with no history of heart disease, those with the highest levels of diet-based antioxidants had a 17% lower risk of stroke than those with the lowest levels. Benefits also extended to women who had already suffered heart disease. Among this group, women with higher levels of dietary antioxidant capacity had up to a 57% lower risk of hemorrhagic (bleeding) stroke compared to those with the lowest levels.

According to the researchers, fruits and vegetables contributed about 50% of antioxidant capacity in women with no history of heart disease who had the highest TAC. Other contributors included whole grains (18%), tea (16%), and chocolate (5%).

Click Here to visit the journal website.

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