In the 10-year study period, 233 strokes were documented, with stroke incidence 52% lower among those with high
white flesh fruit consumption, of which 55% were apples and pears, according to the surveys filled out by
respondents to the study.
Bananas, cauliflower, chicory and cucumber were other foods in the white flesh category.
They found 25g per day increase in white fruits and vegetables was linked to a 9% lower risk of stroke while no links
were detected between green (dark leafy vegetables, cabbages and lettuces) orange/yellow (mostly citrus fruits) or
red/purple (cherries, grapes and strawberries) fruits and vegetables.
The researchers said the results stood despite the difficulty in separating fruit and vegetable intake from other food
“We adjusted for potential risk factors as well as for important food groups; nevertheless, we cannot rule out the
possibility of residual confounding. However, after adjustment for these confounders, we found similar results in
both men and women. This argues against residual confounding, because in men, fruit and vegetable intake is less
strongly related to healthy behavior.”
Winter and summer consumption of fruits and vegetables were assessed separately by the researchers to account
for seasonal variation.
The largest contributors to total fruit and vegetable consumption were white (36%) and orange/yellow (29%) fruits
and vegetables. The most commonly consumed white fruits and vegetables were hard fruits (55%).
They called for further studies to validate the findings.
Stroke: Journal of the American Heart Association
DOI : 10.1161/STROKEAHA.110.611152
‘Colors of Fruit and Vegetables and 10-Year Incidence of Stroke’
Authors: Linda M. Oude Griep, W. M. Monique Verschuren, Daan Kromhout, Marga C. Ocké, Johanna M. Geleijnse.
By Shane Starling, 16-Sep-2011