AHA Logo We recently heard that incorporating olive oil in our diet may prohibit stroke. Along similar lines, a study conducted by the Wageningen University scientists has disclosed that consuming apples and pears may keep strokes afar.

The color of the edible region of fruits and vegetables shows the presence of advantageous phytochemicals like carotenoids and flavonoids. In a population based survey, a set of 20,069 adults with median age of 41 were enrolled. They did not seem to suffer from cardiovascular diseases at the onset of the study and also finished a 178-item food frequency questionnaire last fall.

Fruits and vegetables were categorized into 4 color groups. The first class was green that included green leafy vegetables, cabbages and lettuces. Secondly, orange or yellow that is inclusive of mostly citrus fruits. Thirdly, red or purple that are usually red vegetables and finally white that are apple and pears.

Every 25 gram per day increase in white fruits and vegetable consumption was apparently related to 9% reduced risk of stroke. Apples and pears are known to be high in dietary fiber and also contain a flavonoid namely quercetin. Other fruits in the white category of this group are bananas, cauliflower chicory and cucumber. Potatoes are included in the starch group.

“To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables. For example, eating one apple a day is an easy way to increase white fruits and vegetable intake,” remarked Linda M. Oude Griep, M.Sc., lead author of the study and a postdoctoral fellow in human nutrition at Wageningen Uninversity in the Netherlands.

He also mentioned that eating other fruits and vegetables may help lessen other illnesses. As per the U.S. federal dietary guidelines, different colors indicate varied nutritional attributes. The U.S Preventive Health Services Taskforce advices having fruits and vegetables everyday based on the five subsets namely dark green, red or orange, legume, starchy and other vegetables.

However, the authors conclude that the reduction in stroke could also be due to an overall better lifestyle that also includes consuming vegetables and fruits. The study is published in Stroke: Journal of the American Heart Association.