Citrus fruits can cut stroke risk
New research suggests eating citrus fruits such as oranges and grapefruits may help to reduce the risk of women suffering a stroke.
Scientists from the University of East Anglia studied a range of compounds known as ‘flavonoids’, which are believed to be beneficial to blood vessels. They are present in foods including fruits, vegetables, dark chocolate and red wine.
It was found that women who consumed high amounts of citrus fruits containing a specific type of flavonoid had a 19% lower risk of having a blood clot-related stroke than women who ate the least amounts.
Dr Aedin Cassidy, Professor of Nutrition at UEA’s Norwich Medical School and author of the study, said: “Studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk.
“Flavonoids are thought to provide some of that protection though several mechanisms, including improved blood vessel function and an anti-inflammatory effect.”
The team used 14 years’ worth of data from a study of 69,622 women who reported their food intake, including details on their fruit and vegetable consumption, every four years.
They discovered those who consumed foods with a sub-group of compounds called ‘flavanones’ – found in oranges and grapefruits – were at a lower risk of stroke than those who consumed other forms of flavonoids.
“Recent studies have shown higher fruit, vegetable and specifically vitamin C intake is associated with reduced stroke risk,” said Aedin Cassidy, lead author and professor of nutrition at the University of East Anglia in Britain.
“Flavonoids are thought to provide some of that protection through several mechanisms, including improved blood vessel function and an anti- inflammatory effect.”
The study was published Thursday in Stroke: Journal of the American Heart Association.
It is recommended that people’s intake should be though eating the fruit instead of drinking juices, due to ‘the high sugar content of commercial fruit juices’.
The consumption of white fruits – such as apples and pairs – has also been shown to lower stroke risk, according to previous studies.
Citrus Fruits and Stroke
Along with researchers from Norwich Medical School in the United Kingdom, Rexrode and Harvard colleagues attempted to better understand the impact of six specific subtypes of flavonoids on stroke risk.
They did this by analyzing 14 years of follow-up data on nearly 70,000 female nurses participating in a nationwide women’s health study.
At enrollment and every four years thereafter, the women were asked to fill out questionnaires detailing the foods they ate.
Among the different subtypes of flavonoids, higher flavanone intake mainly from citrus fruits was specifically associated with a lower risk.
Women whose diets included the most oranges, and orange and grapefruit juices, had the lowest stroke risk.
The study appears in the April issue of the American Heart Association journal Stroke.
Dr Sharlin Ahmed from the Stroke Association said: “We all know that eating plenty of fresh fruit and veg is good for our health. This study suggests that eating citrus fruits in particular, such as oranges and grapefruits, which are high in vitamin C, could help to lower your stroke risk.
“However, this should not deter people from eating other types of fruit and vegetables as they all have health benefits and remain an important part of a staple diet.”
Professor Cassidy has said more studies are needed to confirm the association between flavanone consumption and stroke risk, and to acquire a more comprehensive understanding about why the association occurs.
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By Sarah Greer