study was published early online last week (prior to release in print in November) concluding that high consumption of white-fleshed fruits & vegetables is associated with lower stroke risk, all other things being equal. Just what are these white-fleshed fruits & vegetables? Apples & pears, apple juice & sauce, bananas, cauliflower, chicory, cucumber, mushroom, garlic, leek & onion.However, in a nice twist, a
In the prospective, population-based cohort study, the authors followed for 10 years 20,069 men & women average 41-42yo w/o known baseline cardiovascular disease. Consumption of green, orange/yellow & red/purple fruits & vegetables was not associated with stroke risk while each 25g/d increase in white-fleshed fruit & vegetable consumption lowered stroke risk by 9%. Given that the participants consumed 118g/d of white-fleshed fruits & vegetables, this calculates out to a 42% reduction. When comparing those in the upper quartile of consumption (>171g/d) to those in the lowest quartile (<78g/d), the authors noted a 52% lower risk of stroke.
I found it particularly gratifying to know that the average participant also consumed 62g of green, 87g of orange/yellow, and 57g of red/purple fruits & vegetables daily in addition to their 118g/d of white-fleshed fruits & vegetables. Still, when all is said & done, I'm a lumper & not a splitter. Rather than have you eat just one color, I still recommend eating the colors of the rainbow each day. By the way, don't forget to optimize your blood pressure, cholesterol & sugar for your best bet at avoiding a stroke!