12:19 am - Thursday January 24, 2019

Women’s Stroke Risk May be Lowered by Eating Citrus Fruit

According to research reported in Stroke: Journal of the American Heart Association, a Oranges and Grapefruit may lower ischemic strokecompound in citrus fruits may reduce your risk of stroke.

Consuming higher amounts of a compound in citrus fruits, especially oranges & grapefruit, may lower ischemic stroke.

A nineteen percent lower risk of ischemic stroke was found for women who ate high amounts of the compound than women who consumed the least amount.

Researchers examine how consuming flavonoid sub classes affect the risk of stroke in this prospective study which is one of the first of its kind. A class of compounds, flavonoid is present in fruits, vegetables & dark chocolate.

A Cassidy, Ph.D., the study’s lead author and professor of nutrition at Norwich Medical School in the University of East Anglia in Norwich, United Kingdom, said, “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.”

Fourteen years of follow-up data from the Nurse’s Health Study was used by Cassidy and colleagues which included sixty nine thousand six hundred twenty two women who reported their food intake, such as details on fruit & vegetable consumption every four years.

The six main subclasses of flavonoids commonly consumed in the U.S. diet, flavanones, anthocyanins, flavan-3-ols, flavonoid polymers, flavonols and flavones, were examined by researchers to find relationship with risk of ischemic, hemorrhagic & total stroke.

The researchers didn’t find a beneficial association between total flavonoid consumption and stroke risk, as expected, because the biological activity of the sub-classes is different.

They, however, found a nineteen percent lower risk of blood clot-related or ischemic stroke in women who ate high amounts of flavanones in citrus than women who consumed the least amounts.

Flavanones came primarily from oranges and orange juice – eighty two percent and grapefruit and grapefruit juice – fourteen percent, in the study.

Due to the high sugar content of commercial fruit juices, the researchers recommended that consumers increase their citrus fruit intake.

Not including intake of other fruits, a previous study found that citrus fruit and juice intake in specific protected against risk of ischemic stroke and intracerebral hemorrhage.

Another study linked increased consumption of white fruits like apples and pears with lower stroke risk but found no association between yellow and orange fruits and stroke risk.

The authors said that more studies are needed further to gain a better understanding about why the association occurs & confirm the association between flavanone consumption and stroke risk.

Related posts:

  1. Olive Oil Benefits by Preventing Stroke: New Study
  2. Reduce Lethal Prostate Cancer Risk with Coffee: New Study
  3. New Study: Reduce Risk of Alzheimer’s disease by Eating Fish
  4. Diabetes Risk Increased On Prolonged TV Watching
  5. New Study Suggests: Pre-School Wheeze likely absent in Babies eating Fish

If you like this post, you might want to Subscribe to our RSS Feed or Sign-up our Email Newsletter for our daily blog updates.

Enter your email address:  
Delivered by FeedBurner
Filed in: Health Update

No comments yet.

Leave a Reply

You must be logged in to post a comment.