Eating more apples and pears lowers the risk of stroke
研究人員跟據顏色將水果蔬菜分成四種：綠色，橙色，紅紫色和白色。該調查約有 兩萬餘名20至65歲的參試者，平均年齡41歲無心腦血管病史。在歷時10年的隨訪研 究過程中，調查人員需記錄攝入不同品種食物的頻率，涉及178種食物。與不經常吃 白色果肉水果蔬菜的人相比，大量進食白色果肉水果的人，其中風險降低了52％。 即使每天只攝入25克白色蔬果都可以降低9％，25克果肉相當於一片蘋果或一片梨。 而綠色，橙黃色和紅紫色果蔬，與中風風險關聯不明顯。
Experts say eating apples, pears and other white flesh fruits can significantly reduce the risk of stroke.
Researchers delineate fruits and vegetables into four groups according to their color: green, orange, red and purple and white. The survey consists of twenty thousand participants ranging from 20 to 65 years old with an average age of 41. None of them have a history of brain or vascular disease. In the 10 year long study, researchers followed the process closely and recorded the frequency in a variety of food intake involving 178 kinds of food. Comparing people who did not eat white flesh fruits and vegetables often with those who ate large amounts of white flesh fruits, there is a 52% risk reduction on the latter. Even only 25 grams of white fruits and vegetables every day can reduce the risk by 9%. 25 grams of fruit is equivalent to a slice of apple or pear. Among the green, orange and red and purple groups, the risk association with stroke is not significant.
This is the first study to verify the relevance of fruits and vegetables color and stroke.
Stroke Warning Signs