Stroke risk can be reduced by eating citrus fruits
Citrus fruits such as oranges and grapefruits reportedly have the ability to cut the risk of strokes, according to researchers.
They believe flavonoids, which are the antioxidant compounds of the fruit, have anti-inflammatory properties and can therefore improve blood vessel function.
It was revealed that those who ate large amounts of citrus fruits and consumed a high volume of falvonoids were at a 19 percent lower chance of suffering from a stroke.
These health-boosting flavonoids are also present in red wine and dark chocolate.
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The study, which was carried out by a team from the University of East Anglia in Norfolk, England, was the first one that looked solely at the effect of citrus fruits on stroke risk.
Until now, research has largely been focused on all types of fruit and vegetables.
Dr Aedin Cassidy, the author of the study, commented on the findings: “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 through several mechanisms, including improved blood vessel function and an anti-inflammatory effect,” she said.
This particular research project was focused on the stroke risk in women and reviewed 14 years worth of data.
In total the team investigated statistics from over 69,000 female patients, who recorded details of their food and fruit and vegetable intake.
Although the researchers noted both eating the fruit itself and drinking fruit juices lowered stroke risk, they say eating fruit is the healthier option because of “the high sugar content of commercial fruit juices.”
“We all know that eating plenty of fresh fruit and veg is good for our health,” said Dr Sharlin Ahmed from the Stroke Association.
“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,” Ahmed added.
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