White fruit and vegetables, including apples, pears, bananas, garlic, onion, cauliflower and cucumber have come up trumps for a 50% reduced stroke risk, in a large study of 20,069 men & women.
White vegetables reduce your stroke risk
We have all heard about the health benefits of eating brightly coloured fruit and vegetables, so this is news to those of us who have embraced the concept of green, red, yellow and orange as the most healthful fruit/vege basket. This premise is based on the presence of particular pigmented compounds, such as carotenoids, anthocyanidins, and flavonoids that have been shown to reduce the risk of some chronic diseases. These new findings suggest that we need to expand both our palate and palette.
This large population based 10 year study showed that each 25 g/day increase in white fruit and vegetables was associated with a decrease in stroke risk of 9%.
The old adage of ‘an apple a day keeps the doctor away’ gains yet more evidentiary support. Both apples and pears provide a good source of dietary fibre and quercetin in addition to providing 10% of the recommended daily intake of Vitamin C.
Certainly food for thought and brain health. And remember that the overall message remains – eat a wide variety (of every colour) of vegetables and fruits and everything in moderation.