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Eating Apples Linked to Reduction in Stroke Risk

by Kathy Jones on  September 16, 2011 at 8:38 PM Diet & Nutrition News   - G J E 4
A new study published in the journal Stroke reveals that eating lots of fruits and vegetables that contain white flesh could reduce the risk of strokes by half.
 Eating Apples Linked to Reduction in Stroke Risk
Eating Apples Linked to Reduction in Stroke Risk
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Eating fruits such as apples or bananas or vegetables such as cauliflower could reduce the risk of strokes by more than 52 percent.

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The study was conducted by researchers from the Wageningen University in The Netherlands who found that a 25g increase in white flesh food items reduced the risk of strokes by 9 percent.

Lead researcher Linda Oude Griep admitted that they had not been able to find out the exact reason why the particular food items reduced the risk. "It is difficult to say which nutrients are responsible in white fruits and vegetables. We know that apples and pears are high in dietary fibre, but there may be other explanations", she added.

Source: Medindia
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