A link between increased consumption of vegetables and a lower risk of stroke has been found, according to researchers.
A study published in the American Journal of Clinical Nutrition found that patients who had the highest levels of vitamin C in their blood were least likely to have had a stroke. Furthermore, the participants who consumed more vegetables and fruits had higher levels of vitamin C, than those that did not consume so much.
The study participants were 20,649 men and women aged from 40 to 79 years who had not had a stroke in the past. They filled out detailed questionnaires about their health and lifestyle habits and supplied the researchers with blood samples.
When the researchers followed up with the patients, an average of 9.5 years later, there had been 448 strokes. When comparing the questionnaires to the blood samples taken from participants, researchers saw that the number of servings of vegetables and fruit corresponded to blood vitamin C levels. And those who had higher vitamin C levels in their blood were also less likely to experience a stroke, or have as many strokes as other participants.
The researchers also monitored the participants who took vitamin C supplements and found that a fruit and vegetable intake was a better predictor of stroke risk.
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