Wouldn’t it be nice if there was a simple way to lower one’s risk of developing a stroke? According, a recent study, The Nurses Study, there is a simple action a woman can take. That action is adding more citrus fruit into their diet.
The study tracked 69,000 women for 14 years. The study found that the women in the group that had the highest levels of flavanones, which is a plant based compound that is found in citrus fruits, was nineteen percent less likely to suffer from a condition known as ischemic stroke. This is a type of stroke in which the blood flowing action is blocked from the brain.
The researchers than began examining the role of flavanones and stroke. They found no overall reduction in the total risk factor of developing the stroke. The researchers say more studies will have to be conducted. Yet, it seems that evidence is pointing out the fact that eating a diet that consists of citrus foods can offer a woman some protection in decreasing inflammation in their blood vessels. This reduction of inflammation should in all likely also help in turn lower their risk factor of stroke and maybe heart attacks.
What researchers do know for certain is that citrus foods are low in calories. They are high in fiber. They are a good source of Vitamin C. They have a high water content. Plus, they taste good. For all of these reasons, does it really hurt to make sure that you are eating a diet that includes these foods? If they should happen to lower one’s risk factor of developing a stroke, wouldn’t that just be an added benefit?