That an apple can keep us from a doctor, maybe you often hear. However, a recent study published in the journal Stroke: Journal of the American Heart Association elaborate more specific: an apple a day will keep us from a stroke. Not only apples, but the whole fruit of the light-colored flesh.
However, Dutch researchers said people with high intake of apples, pears, bananas, or cauliflower may reduce stroke risk by 52 percent. The study involved more than 20 thousand adults aged over 10 years.
Even so, experts say a stroke, do not have to put off eating fruit and vegetables with other colors, just for the sake of preventing a stroke.
At the beginning of the study, participants were asked to fill out detailed questionnaires about diet and lifestyle in the previous year. By using this information and tracking the health of participants during the next decade, the researchers were able to examine the relationship between the color of fruits and vegetables that are consumed with stroke risk.
The study found that an increase of 25 grams (g) per day consumption of fruits and vegetables and white associated with the risk of stroke that is 9 percent lower.
Of white fruits and vegetables that are eaten by 20 thousand people are involved in this study, more than half the apples and pears. An average apple has a weight of 120g.
However, no similar relationship was found between the incidence of stroke and fruits and green vegetables (dark leafy vegetables, cabbage, and lettuce), orange / yellow (mostly citrus fruits), or red / purple.
Linda Oude Griep, lead author of the study, as well as a postdoctoral in the field of nutrition at the Wageningen University, The Netherlands, said more research is needed to figure out why the white meat (in fruits and vegetables) is important.
"It's hard to say what the important role of nutrients in fruits and vegetables white. We know that apples and pears are fruits that are high in fiber, but there may be another explanation."
He said these findings may be useful to encourage people to consume large amounts of white flesh fruit and vegetables to prevent stroke.
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However, Dutch researchers said people with high intake of apples, pears, bananas, or cauliflower may reduce stroke risk by 52 percent. The study involved more than 20 thousand adults aged over 10 years.
Even so, experts say a stroke, do not have to put off eating fruit and vegetables with other colors, just for the sake of preventing a stroke.
At the beginning of the study, participants were asked to fill out detailed questionnaires about diet and lifestyle in the previous year. By using this information and tracking the health of participants during the next decade, the researchers were able to examine the relationship between the color of fruits and vegetables that are consumed with stroke risk.
The study found that an increase of 25 grams (g) per day consumption of fruits and vegetables and white associated with the risk of stroke that is 9 percent lower.
Of white fruits and vegetables that are eaten by 20 thousand people are involved in this study, more than half the apples and pears. An average apple has a weight of 120g.
However, no similar relationship was found between the incidence of stroke and fruits and green vegetables (dark leafy vegetables, cabbage, and lettuce), orange / yellow (mostly citrus fruits), or red / purple.
Linda Oude Griep, lead author of the study, as well as a postdoctoral in the field of nutrition at the Wageningen University, The Netherlands, said more research is needed to figure out why the white meat (in fruits and vegetables) is important.
"It's hard to say what the important role of nutrients in fruits and vegetables white. We know that apples and pears are fruits that are high in fiber, but there may be another explanation."
He said these findings may be useful to encourage people to consume large amounts of white flesh fruit and vegetables to prevent stroke.
