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Eat your fruits and vegetables” is advice many of us have heard since we were children, and medical studies have backed it. But could some fruits and vegetables be more beneficial than others in preventing certain diseases?
For women, citrus fruits may reduce stroke risk, according to a study by BWH researchers. Kathryn M. Rexrode, MD, of the Department of Medicine, and her colleagues looked at data from questionnaires completed by 69,622 women who participated in the Nurses’ Health Study.
The researchers were able to track stroke incidence and calculate flavonoid intake by examining the questionnaires, which women completed over 14 years. Flavonoids are a type of antioxidant found in foods like fruits, vegetables, dark chocolate and red wine.
Rexrode discovered that a particular type of flavonoid called flavanone—which is abundant in citrus fruits—seemed to have a protective effect against ischemic stroke, a type of stroke that occurs when blood flow to the brain is blocked.
Consuming a high amount of citrus fruits and juices reduced a woman’s risk of ischemic stroke by 19 percent.
Women who consumed the highest amount of flavanones had a lower risk of ischemic stroke compared to women with the lowest intake.
Study participants’ main sources of flavanones came from oranges, grapefruit and their juices. Along with flavanones, Rexrode believes there are other components in citrus that may reduce stroke risk, such as vitamin C and potassium.
Despite the study’s praise for citrus fruits, Rexrode cautions that further research is needed to confirm its findings.
“I would certainly not recommend that anyone take flavanone supplements based on this research,” said Rexrode.
If people do consume citrus, the researchers recommend that they reach for an actual orange instead of a carton of OJ, since commercial fruit juices tend to be higher in sugar. Also, people who take medications should be aware that some citrus fruits, specifically grapefruit, can have dangerous interactions with medicines. In light of the cautions, the researchers stress the underlying message of a healthy diet.
“A healthy diet can help reduce the risk of both stroke and heart disease,” said Rexrode.