Apples and pears reduce stroke risk
It’s not like comparing apples to oranges; in fact, it seems there is little difference when it comes to apples and pears after new research shows eating fruit with white edible portions may reduce the risk of stroke by more than half.
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It’s not like comparing apples to oranges; in fact, it seems there is little difference when it comes to apples and pears after new research shows eating fruit with white edible portions may reduce the risk of stroke by more than half.
Researchers from Wageningen University in the Netherlands wrote in the journal Stroke: Journal of the American Heart Association, that consuming apples and pears can halve a person’s risk of stroke by 52%.
The colour of the ‘edible portion’ of the fruit is an indicator that it is rich in phytochemicals, which are naturally-occurring compounds, found in plants. Experts claim phytochemicals refers to plant compounds that may have an impact on human health.
Lead researcher, Linda Oude and her colleagues’ research determined whether a vegetable and fruit colour group consumption showed a link to 10-year stroke incidence.
The study involved 20,069 adults with no history of cardiovascular disease, and the findings documented 233 strokes during the 10-year follow up period.
Researchers found the incidence of stroke was not impacted by the consumption of orange and yellow and red and purple fruits, but a higher intake of white fruits and vegetables was found to be associated with a 52% lower risk of developing stroke.
Pears and apples are rich in quercetin, which is a flavonoid, as well as a dietary fibre. The authors wrote that white category fruit and vegetables include cucumber, chicory, cauliflower and banana.
“To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables. For example, eating one apple a day is an easy way to increase white fruits and vegetable intake,” Ms Oude said.
