White fruits and vegetables reduce the risk of stroke

According to a Dutch study, the white flesh of fruits and vegetables helps prevent stroke. Previous studies have established an association between high fruit/vegetable intake and a reduced risk of this disease. However, a study conducted in Holland, for the first time, indicated a connection with the color of the product. Fruits and vegetables were classified into four color groups:

  • . Dark leafy vegetables, cabbage, lettuce.
  • This group mainly includes citrus fruits.
  • . Tomatoes, eggplant, peppers and so on.
  • 55% of this group are apples and pears.

A study conducted at Wageningen University in the Netherlands included bananas, cauliflower, chicory and cucumber in the white group. Potatoes are not included. Apples and pears are high in dietary fiber and a flavanoid called quercetin, which is believed to play a positive role in conditions such as arthritis, heart problems, anxiety, depression, fatigue, and asthma. No relationship was found between stroke and green, orange, and red fruits/vegetables. However, stroke is 52% lower in people with a high intake of white fruits and vegetables. Study lead author Linda M. Aude, M.S., postdoctoral fellow in human nutrition, said, “While white fruits and vegetables play a role in stroke prevention, other color groups protect against other chronic diseases.” Summing up, it is worth saying that it is necessary to include in your diet a variety of fruits and vegetables of various colors, especially white ones.

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