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Fruits, Vegetables May Lower Stroke Risk for Women

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Fruits, Vegetables May Lower Stroke Risk for Women

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As reported by Health Day, a new study published in the journal Stroke shows that a diet with high amounts of antioxidant-heavy foods like fruits, vegetables and whole grains seem to lower a woman's odds of having a stroke.

This is true even of women with a history of heart disease. The antioxidants helped reduce the amount of free radicals in cells that cause inflammation and constricting of blood vessels. 

The study tracked 31,000 women between the ages of 49 to 83 without heart disease and 5,700 women with a past history of heart disease for more than a decade.

The study found that women with no history of heart disease and an antioxidant-heavy diet had a 17 percent lower risk of stroke versus women without a comparable diet.

Women who had the antioxidant diet but had previous heart issues had a 57 percent lower risk of stroke versus women without a comparable diet. 

The study, which accounted for factors like exercise and smoking, found that fruits and vegetables accounted for 50 percent of the antioxidants of women. Whole grains made up 18 percent, tea 16 percent and chocolate 5 percent.

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