Consumption of White Fruits and Vegetables May Reduce Risk of Stroke
In a prospective, population-based, cohort study involving 20,069 men and women between the ages of 20 and 65 years, free of cardiovascular disease at baseline, who were followed up with for 10 years, during which time 233 incident cases of stroke were documented, consumption of white fruits and vegetables (55% of which were apples and pears) was fond to be inversely associated with incident stroke, with each 25 g/d increase in intake of white fruit and vegetable associated with a 9% lower risk of stroke (HR=0.91). Subjects in the highest quartile of intake of white fruits and vegetables (consuming > 171 g/d) were found to have a HR of 0.48, as compared to those in the lowest quartile of intake (consuming 78 g/d or less). The authors conclude, "High intake of white fruits and vegetables may protect against stroke."
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