Fruits and Veggies = Antioxidants = Stroke Prevention

After heart disease, stroke is the leading cause of death worldwide. Therefore, it is very important to study and report on modifiable diet and lifestyle risk factors that can prevent this type of cardiovascular disease. The authors of this study determined the 31,035 participants’ total antioxidant capacity (TAC) by measuring the free radical reducing capacity of all antioxidants in their diet and considered the synergistic effects between the substances.

The researchers found:

• Higher TAC was related to lower stroke rates in women without cardiovascular disease.
• Women without cardiovascular disease with the highest levels of dietary TAC had a statistically significant 17 percent lower risk of total stroke compared to those in the lowest quintile.
• Women with history of cardiovascular disease in the highest three quartiles of dietary TAC had a statistically significant 46 percent to 57 percent lower risk of hemorrhagic stroke compared with those in the lowest quartile.

This may be the first study to evaluate the TAC in participants with a prior history of cardiovascular disease (CVD). The authors demonstrated that amongst those participants with a prior history of CVD, the ones who consumed the greatest amount of antioxidants had a significantly decreased risk (about 50%) for stroke.

Unfortunately, I doubt we’re going to see these results reported on the evening news (although it is published in a top tier American medical journal), so once again I will make a call for personal responsibility for your own health and share this information with your family and friends. Your health in the future is determined by the decisions you make in the present moment.

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