Testing It Up » Blog Archives

Tag Archives: decreased stroke risk

Early Disease Detection Health & Wellness

Stroke Risk Decreased By Regular Vitamin C Intake

Published by:

Remember what your mother used to say about Vitamin C being a health booster? Results of a newly released study seem to support your mom.

vitamin c from orangesResearchers from France’s Pontchaillou University Hospital released a study that showed a link between Vitamin C intake and a decreased likelihood of stroke. Lead study author Dr. Stephane Vannier said in a news article, “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.”

While not yet published in a public journal, the study is set to be discussed in full detail at the upcoming Annual Meeting of the American Academy of Neurology in Philadelphia by April of this year.

The research involved a comparison of Vitamin C levels in two groups — stroke patients and healthy individuals. Results showed that while more than half of the total respondent population registered low Vitamin C levels, most of these individuals came from the group of stroke patients.

The study, however, does not confirm a direct causality between Vitamin C deficiency and a higher risk of stroke. The research team recommends more studies to delve into further details, especially on how the vitamin could lower the risk of developing stroke. Dr. Vannier infers that Vitamin C could have played a key role in regulating a person’s blood pressure, thereby reducing the likelihood of having a stroke.

Stroke remains one of the leading causes of fatality in the U.S., according to the US Centers for Disease Control and Prevention (CDC).

Early Disease Detection Health & Wellness

Citrus Fruits May Lower Stroke Risk in Women

Published by:

A compound found in such citrus fruits as oranges and grapefruits has been associated with lower stroke risk in women. A new study was able to identify flavanoids in citrus fruits, known as flavanones, which seem to provide the most protection against strokes. Flavanoids are antioxidant compounds that give fruits and vegetables their vibrant colors; they are also present in chocolate and red wine.

The study found that women whose diets included the most amount of flavanones had 19 percent lower risk of suffering from a blood-clot-related stroke, when compared against women who had the lowest intake of the compound.

Researcher Kathryn M. Rexrode, MD, MPH, of the Harvard Medical School and Brigham and Women’s Hospital, shared: “Our study supports the conclusion that flavanones are associated with a modest reduction in stroke risk.”

Rexrode and her colleagues at Harvard worked with researchers from Norwich Medical School in the United Kingdom in an attempt to achieve a better understanding of the impact of six specific sub-types of flavonoids on stroke risk. Their efforts consisted of performing an analysis on 14 years’ worth of follow-up data on nearly 70,000 female nurses, who participated in a nationwide study on women’s health.

The participants were asked to fill out questionnaires detailing the foods they ate, upon enrollment into the study and every four years after.

Rexrode clarifies, however, that there is a need for further research in order to confirm their findings. “I would certainly not recommend that anyone take flavanone supplements based on this research,” he said.