Can Eating Fruit Lower Your Risk for Stroke?
If you enjoy the sweet taste of a juicy piece of fruit, you could be lowering your risk for stroke. Apparently, some types of fruit are linked with a lower stroke risk. Remember the old saying about an apple a day? Here is more confirmation that it’s true along with news you’ll enjoy if you’re a fruit lover!
Stroke Risk and Fruit Eating Habits
A study published in the journal Stroke showed a link between fruit consumption and the risk of stroke. This study followed more than 20,000 adult Dutch men and women for a decade. When they did, they discovered that those who ate certain types of fruit were at a 52% lower risk of developing a stroke.
White vegetables and fruits with a white, fleshy interior were linked with a lower risk of stroke. Examples are pears, apples, cauliflower and bananas. These white fruits contain a variety of vitamins, minerals and antioxidants that may contribute to the lower risk of stroke. This study did not find that other fruits have the same stroke protective benefits of white fruits.
Why were white fruits better for stroke prevention in this study? White fruits are a good source of an antioxidant compound called quercetin. Some studies show quercetin helps lower blood pressure and protects against stroke and heart disease, although more research is needed to confirm this. Onions, red grapes, berries, tomatoes and parsley also contain quercetin. Based on some studies, this heart-friendly antioxidant also has anti-inflammatory and anti-cancer benefits.