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A fruit could reduce the risk of stroke by as much as 50%

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Stroke is one of the world’s most feared conditions. Only a few of the many identified risk factors for acute incidents can be controlled. However, a single fruit could reduce the risk of a stroke by as much as half.

A stroke occurs when the brain’s blood supply is suddenly cut off from the rest of the body. Medications are commonly administered to patients in order to prevent such incidents from occurring.

However, a single fruit may be able to perform these functions naturally. Pears and other white-fleshed fruits may reduce the risk of stroke by as much as half when consumed in combination.

Fruit consumption has long been shown to provide numerous health benefits for the cardiovascular system.

However, regular consumption of some colored fruits may reduce your stroke risk by half.

Antioxidants found in white-fleshed fruits and vegetables, in particular, may lower the chance of suffering a stroke.

Pectin, a natural fibre found in pears, has been demonstrated to have powerful reducing effects on blood pressure and LDL cholesterol.

According to Harvard Health:

“Pears are a good source of fibre and several beneficial plant compounds (phytochemicals), including catechin.

“Also found in apples and cocoa, catechin may help lower blood pressure, improve blood vessel health and discourage blood clots.”

In 2011, a group of Dutch researchers investigating the health benefits of pears reported that the fruits with the highest phytochemical content could protect the brain from stroke.

Linda M Oude Griep, the study’s lead author, remarked:

“To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables.

“For example eating one apple a day is an easy way to increase white fruits and vegetable intake.

“However, other fruits and vegetable colour groups may protect against other chronic diseases. Therefore it remains of importance to consume a lot of fruits and vegetables.”

Researchers looked at a group of over 20,000 adults, with an average age of 41, for their investigation.

At the start of the trial, none of the participants had a history of cardiovascular disease.

They closely analyzed the consumption of apples and pears, which are both high in dietary fibre and flavonoids called quercetin.

A total of 233 strokes were recorded over the course of the 10-year follow-up period.

The researchers discovered that people who ate a lot of white fruits and veggies had a 52% lower risk of stroke than those who ate little.

The scientists found that each 25 grams of white fruit and vegetables taken each day reduced the risk of stroke by 9%.

Heike Wersching, of the University of Münster’s Institute of Epidemiology and Social Medicine, added:

“The observed reduction in stroke risk might further be due to a generally healthier lifestyle of individuals consuming a diet rich in fruits and vegetables.”

Other studies have shown that eating a Mediterranean-style diet can help reduce the risk of stroke.

Women, on the other hand, have a lower risk than men.

Image Credit: iStock

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