As many of us are increasingly mindful of the impact our diet has on our health, here’s something else to consider: A new Dutch study has concluded that eating apples, pears, bananas, cauliflowers, cucumbers and other fruits and vegetables with white flesh can help prevent a stroke.
Why? The CBC reports — “Apples, pears, bananas may prevent stroke” — that these white-flesh foods are particularly high in dietary fibre and flavonoids, which provide antioxidants. The 10-year study included 20,000 adults and examined the relationship between stroke risk and four colour groups for produce: green (dark leafy vegetables); orange yellow (citrus fruits); red purple (red vegetables); and white. This risk of stroke was evidently lower among those who claimed a higher intake of white vegetables.
While the other colour groups weren’t found to be uniquely related to stroke, this new data certainly doesn’t mean that you can stop eating your leafy greens. (Which are beneficial in many other ways, including halting brain shrinkage.) The Dutch researchers also found that each increase of fruit and vegetable intake by 25 grams per day decreases stroke risk by 0.91 times.
Yet another case for eating your five to seven a day…