09.16.11
High intake of white fruits and vegetables may protect against stroke, according to a new study published in Stroke: The Journal of the American Heart Association.
The color of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds, (e.g., carotenoids, anthocyanidins and flavonoids). Researchers examined associations between consumption of fruit and vegetable color groups with 10-year stroke incidence.
This prospective, population-based cohort study included 20,069 men and women age 20 to 65 years who were free of cardiovascular diseases at baseline. Participants completed a validated, 178-item food frequency questionnaire. Hazard ratios were calculated for stroke incidence using multivariate Cox proportional hazards models adjusting for age, sex, lifestyle and dietary factors.
During 10 years of follow-up, 233 incident cases of stroke were documented. Fruits and vegetables were classified into four color groups. Medians of green, orange/yellow, red/purple and white fruit and vegetable consumption were 62, 87, 57 and 118 grams/day, respectively. Green, orange/yellow, and red/purple fruits and vegetables were not related to incident stroke.
Higher intake of white fruits and vegetables was inversely associated with incident stroke, according to results. However, each 25-grams/day increase in white fruit and vegetable consumption was associated with a 9% lower risk of stroke. Apples and pears were the most commonly consumed white fruit and vegetables (55%).
The color of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds, (e.g., carotenoids, anthocyanidins and flavonoids). Researchers examined associations between consumption of fruit and vegetable color groups with 10-year stroke incidence.
This prospective, population-based cohort study included 20,069 men and women age 20 to 65 years who were free of cardiovascular diseases at baseline. Participants completed a validated, 178-item food frequency questionnaire. Hazard ratios were calculated for stroke incidence using multivariate Cox proportional hazards models adjusting for age, sex, lifestyle and dietary factors.
During 10 years of follow-up, 233 incident cases of stroke were documented. Fruits and vegetables were classified into four color groups. Medians of green, orange/yellow, red/purple and white fruit and vegetable consumption were 62, 87, 57 and 118 grams/day, respectively. Green, orange/yellow, and red/purple fruits and vegetables were not related to incident stroke.
Higher intake of white fruits and vegetables was inversely associated with incident stroke, according to results. However, each 25-grams/day increase in white fruit and vegetable consumption was associated with a 9% lower risk of stroke. Apples and pears were the most commonly consumed white fruit and vegetables (55%).