Stroke: How to Decrease the Odds
A recent long-term study out of Sweden* enlisted 366,715 women some with known/diagnosed cardiovascular disease (CVD) and some w/o. The number with known CVD was 5,680 at the start of the study. Correlation was sought between anti-oxidants in their diets and risk for stroke. Women were evaluated for 11 years.
Dochandal’s Nutshell of the Findings:
-In women w/o CVD. – were 17% less likely to have a stroke.
-In women with known CVD at start who consumed high dietary antioxidants – were 46%-57% less likely to have a stroke.
-Researchers studied ‘all’ possible antioxidants not specifics like Vitamin C or E but using values for each food in their diets.
-Outcome from this study found associations based on frequency of taking antioxidants not the amounts.
You know antioxidants are good for many of health matters-right!
* Total Antioxidant Capacity of Diet and Risk of Stroke A Population-Based Prospective Cohort of Women” Susanne Rautiainen, MSc; Susanna Larsson, PhD; Jarmo Virtamo, MD; Alicja Wolk, DrMedSci
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