Data from more than 69,000 women who took part in the 14-years of follow-up from the Nurse's Health Study was used in the analysis. The researchers examined the relationship of the six main subclasses of flavonoids commonly consumed in the diet--flavanones, anthocyanins, flavan-3-ols, flavonoid polymers, flavonols and flavones--with risk of ischemic, hemorrhagic and total stroke
Although the results did not find any beneficial association between total flavonoid consumption and stroke risk, they did find that consumption of high amounts of certain flavonoids lowered ischemic stroke risk.
Specifically, women who ate high amounts of flavanones in citrus had a reduced risk of blood clot-related (ischemic) stroke than women who consumed the least amounts.
“Over 14 years of follow-up, high flavanone intake was associated with a 19% lower risk of ischemic stroke, a finding that fits with existing data on the protective effect of citrus fruit consumption,” said the researchers.
Source: Dietary Flavonoids and Risk of Stroke in Women
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