Citrus fruit consumption linked to reduced stroke risk in women

The ABC News “Medical Unit” blog reports, “Eating citrus fruits can be considered a marker of healthy living, and may lessen the risk of stroke, according to research published in the journal Stroke.”

WebMD reports, “Previous studies suggest that eating fruits and vegetables helps protect against strokes, and many believe that antioxidant compounds known as flavonoids may explain why.”

In this “study, flavonoids abundant in citrus fruits known as flavanones appeared to give the most protection against stroke.”

Medscape reports that investigators looked at “data from the Nurses’ Health Study on 69,622 participants who completed food-frequency questionnaires (FFQs) every 4 years.”

MedPage Today reports “Women with the highest levels of flavanone in their diet were 19% less likely to have an ischemic stroke during 14 years of follow-up than those with the least flavanone intake (P=0.04).”

The researchers reported that, “as the main source of these antioxidants, citrus fruit and juice showed a similar trend (relative risk 0.90, 95% CI 0.77 to 1.05).”

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