Researchers at Wageningen University in the Netherlands have reported that people who regularly ate white-fleshed fruit and vegetables reduced their stroke risk by 52 per cent.
White-fleshed produce includes apples, which along with pears were the white fruit or vegetable most consumed by participants, as well as bananas, cauliflower, chicory and cucumbers.
The scientists studied more than 20,000 adults over a period of ten years.
The results of the study are published in Stroke: Journal of the American Heart Association.
