Higher Intake of Vitamin C May Lead to Fewer Strokes
TOKYO--In a study published in the October issue of Stroke (31:2287, 2000), an American Heart Association journal, it was noted that vegetables with high levels of vitamin C may prevent the risk of stroke. Findings were part of the "Shibata Study," based here.
Researchers, led by Tetsuji Yokoyama of Tokyo Medical and Dental University, followed 880 men and 1,241 women over the age of 40 for 20 years. All participants were stroke-free at the initial check-up in 1977. By 1997, there were 196 incidents of stroke, including 109 cerebral infarctions and 54 hemorrhagic strokes. According to the study, strong inverse associations were observed between serum vitamin C concentration and stroke. The people who ate vitamin C-rich vegetables six to seven times per week suffered fewer strokes than those who ate them twice per week or less. For additional information, visit http://stroke.ahajournals.org.