Vegetable-rich diet may reduce stroke risk
Women who eat plenty of fruit and vegetables may benefit from a reduced risk of stroke, new research suggests.Scientists at Karolinska Institute in Sweden found that foods containing high levels of antioxidants - such as vitamins C and E - were associated with a reduced stroke risk, even after factors such as smoking status and exercise levels had been taken into account.
The study, which is published in Stroke: Journal of the American Heart Association, involved 31,035 women who were free from heart disease and a further 5,680 women with a history of disease.
Participants were tracked for 9-11 years and the researchers recorded any instances of stroke, as well as the women's dietary habits.
Study author Susanne Rautiainen, a PhD student at the Karolinska Institutet, said: "Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation.
"This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity."
The UK's Stroke Association recommends a number of other measures to help people achieve a healthy diet and reduce their risk of stroke.
These include avoiding junk food, choosing fish, poultry or game instead of red meat, reducing the amount of salt in recipes and eating low fat products instead of fatty foods.
