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2011-09-20

Reduce Stroke Risk with "White Flesh" Fruits & Veggies

In recent years, you may have heard nutritionist recommend you eat the colours of the rainbow. This is because the colour of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds (e.g., carotenoids, anthocyanidins, and flavonoids).

However, while many focus on the more vibrant colours (reds, oranges, yellows, greens, etc.), the white fruits and vegetables have been neglected. Maybe not for long though.

The authors of this new study wondered, which fruit and vegetable colour groups contribute most to the reduction in stroke incidence. In order to determine the answer, they examined associations between consumption of fruit and vegetable colour groups with 10-year stroke incidence.

This was a prospective, population-based cohort study, including 20,069 men and women age 20-65 years and free of cardiovascular diseases at baseline.

Fruits and vegetables were classified into 4 color groups: green, orange/yellow, red/purple, and white fruit and vegetables.

Higher intake of white fruits and vegetables was inversely associated with incident stroke. Each 25 g/day increase in white fruit and vegetable consumption was associated with a 9% lower risk of stroke. Apples and pears were the most commonly consumed white fruit and vegetables (55%). However, at least in this study, green, orange/yellow, and red/purple fruits and vegetables were not related to incidence of stroke.

Source: Colors of Fruit and Vegetables and 10-Year Incidence of Stroke

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