Friday, September 16, 2011 | 3 Comments
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Eating white-fleshed fruits like apples and pears was associated with a significant dip
in stroke risk, finds a large new study by Dutch researchers.
Although recent studies have touted vibrantly colored fruits and vegetables as being
the most healthful — orange sweet potatoes, green kale and bright blueberries,
for instance — it was humbly pale-fleshed apples and pears that came out as big
winners in the new study.
The researchers analyzed data on more than 20,000 men and women aged 20 to 65,
who were healthy and free of cardiovascular disease at the start of the 10-year study.
Based on questionnaires filled out by the participants, researchers tracked their intake
of fruits and vegetables by color: green (broccoli, kale, spinach and other leafy greens),
orange/yellow (citrus fruits, carrots, peaches), red/purple (tomatoes, beets, cherries)
and white (apples, including applesauce, pears, bananas, cauliflower, cucumber, chicory).
in stroke risk, finds a large new study by Dutch researchers.
Although recent studies have touted vibrantly colored fruits and vegetables as being
the most healthful — orange sweet potatoes, green kale and bright blueberries,
for instance — it was humbly pale-fleshed apples and pears that came out as big
winners in the new study.
The researchers analyzed data on more than 20,000 men and women aged 20 to 65,
who were healthy and free of cardiovascular disease at the start of the 10-year study.
Based on questionnaires filled out by the participants, researchers tracked their intake
of fruits and vegetables by color: green (broccoli, kale, spinach and other leafy greens),
orange/yellow (citrus fruits, carrots, peaches), red/purple (tomatoes, beets, cherries)
and white (apples, including applesauce, pears, bananas, cauliflower, cucumber, chicory).
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