More proof that that a diet rich in fruit and vegetables is good for health and wellbeing has come through new research published in the Journal of the American Heart Association.
Researchers at the Karolinska Institutet in Sweden collected dietary data through a food-frequency questionnaire using a standard database to determine participants’ total antioxidant capacity (TAC), which measures how free radicals reduce antioxidants in the diet.
They also categorized the women according to their TAC levels; five groups without a history of cardiovascular disease and four with previous cardiovascular disease. For women with no history of cardiovascular disease who had the highest TAC, fruits and vegetables contributed about 50 per cent of TAC. Other contributors were whole grains (18 per cent), tea (16 per cent) and chocolate (5 per cent).
The findings revealed that 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 per cent 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 per cent to 57 per cent lower risk of hemorrhagic stroke compared with those in the lowest quartile.
Commenting on the findings, lead author Susanne Rautiainen said: “Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation. This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity.”
Oxidative stress is an imbalance between the production of cell-damaging free radicals and the body’s ability to neutralize them. It leads to inflammation, blood vessel damage and stiffening.
Antioxidants such as vitamins C and E, carotenoids and flavonoids can inhibit oxidative stress and inflammation by scavenging the free radicals. Antioxidants, especially flavonoids, may also help improve endothelial function and reduce blood clotting, blood pressure and inflammation.
“To the best of our knowledge, no study has assessed the relation between dietary TAC and stroke risk in participants with a previous history of cardiovascular disease,” Rautiainen said. “Further studies are needed to assess the link between dietary TAC and stroke risk in men and in people in other countries, but we think our results are applicable.”
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