Citrus and Stroke Risk: Good News For Fruit Fans Although a diet
higher in fruits and veggies has been linked with lower stroke
risk in the past, new data indicates that a diet higher in
citrus- oranges and grapefruits in particular- may reduce risk
of ischemic stroke. The study compiled data culled from nearly
70,000 women across 14 years, and researchers looked into the
relationship between six flavonoids- flavanones, anthocyanins,
flavan-3-ols, flavonoid polymers, flavonols and flavones and the
risk of ischemic, hemorrhagic and total stroke. What they
ultimately found was that women who consumed higher quantities
of citrus fruits like oranges and grapefruits had a 19% lower
risk of blood clot-related strokes. The study was published in
the journal Stroke and funded by the US National Institutes of
Health, and a press release on the data read in part: “Studies
have shown higher fruit, vegetable and specifically vitamin C
intake is associated with reduced stroke risk,” said Aedín
Cassidy, Ph.D., the study’s