The Buckingham

Photo Credit: www.pickycook.com

By eating fruits with white edible parts, like pears and apples, one can reduce the risk of stroke by 52% says a study in the journal Stroke: Journal of the American Heart Association.  The study was done by researchers at Wageningen University of the Netherlands.

This study is the first of its kind and involved 20,069 adults who had no cardiovascular disease.  However by the end of the ten year study, there was 223 documented strokes.

The study revealed that strokes were not impacted by consumption of orange/yellow and red/purple fruits, however that white fruits led to a 52% decrease in strokes.  The research team also discovered that there is a 9% reduced risk of stroke for every 25 grams in white fruit and vegetables daily consumption.

The study was led by Linda M. Oude Griep, M.Sc., and her team.