- Eating white-fleshed fruits and vegetables can reduce the risk of stroke.
- Some white-fleshed fruits are apples and pears.
- A small increase in the intake of white-fleshed fruits and vegetables can benefit anyone's health.
Dutch researchers have found a strong link between eating white-fleshed fruits and vegetables, and reducing the risk of a stroke. A significant reduction in the risk of stroke was noted in an analysis of self-reported information from approximately 26,069 people between the ages of 20-years-old and 65-years-old. All of the participants reported their eating habits and their medical history. None of them had any previous record of heart disease or stroke. A follow-up was conducted over the course of 10 years. During that time, 233 people had a stroke. According to the data analysis, the risk of stroke was lowered by 52% in people who ate a lot of white-fleshed fruits and vegetables, compared to those who did not consume these foods in their diet.
Studies show that even a small increase in intake of white-fleshed fruits — up to 25 grams per day — reduces the risk of the disease by 9%. Eating an apple, which is approximately 120 grams, can significantly reduce the risk of this life-threatening disease. Including other fruits with white flesh would help to reduce the risk of chronic diseases too. Consuming a variety of fruits and vegetables in your daily diet is the best option to keep chronic conditions at bay. Some other foods that contain white flesh and help to reduce the risk of stroke include bananas, cauliflower, chicory, and cucumbers. White-flesh fruits and vegetables show the presence of beneficial chemicals, such as carotenoids and flavenoids. About 55% of the white-fleshed fruits are apples and pears.
One of the setbacks of the study is that most of the data was based on the memory of the participants who recorded what they ate relying on their memory. This may affect the analysis and interpretation of data to a certain extent. The results of the study have to be taken into consideration with caution. These initial findings linking the color of fruits to reduced risks of having a stroke may pave the way for further studies that can confirm a change in diet may be recommended.