Eating citrus foods may reduce stroke risk

saf02_240x240_feb17A new study has revealed that eating citrus foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke.

Vitamin C is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries.

The study involved 65 people who had experienced an intracerebral hemorrhagic stroke, or a blood vessel rupture inside the brain. They were compared to 65 healthy people.

Participants were tested for the levels of vitamin C in their blood. Forty-one percent of cases had normal levels of vitamin C, 45 percent showed depleted levels of vitamin C and 14 percent were considered deficient of the vitamin.

“Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke , as were high blood pressure, drinking alcohol and being overweight in our study,” study author Stephane Vannier , MD, with Pontchaillou University Hospital in Rennes, France, said.

Vannier adds that vitamin C appears to have other benefits like creating collagen, a protein found in bones, skin and tissues.

The study will be presented at the American Academy of Neurology’s 66th Annual Meeting in Philadelphia.

Source: ANI
Image: Getty Images

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