| A new study suggests that citrus fruits may help to reduce stroke risk. The research was based on information about diet collected for 69,622 women. They were part of the long-running Nurses' Health Study. In a 14-year period, 1,803 strokes occurred. Researchers compared citrus intake to stroke risk. Women who took in the most citrus fruits and juices had a 10% lower stroke risk than those who consumed none. Citrus is the main dietary source of compounds called flavanones. In the study, women who consumed the most flavanones in all kinds of foods had a 19% lower risk of stroke than those who ate none. Both reductions in risk were for the most common type of stroke, which is caused by a blood clot. Flavanones are part of a broader group of compounds called flavonoids. These substances are also found in tea, red wine, dark chocolate and many fruits and vegetables. Other research has linked flavon oids with lower stroke risk. The journal Stroke published the study February 23. HealthDay News, ABC News and MedPage Today wrote about it. /Aetna Inteli Health |
