Stroke

November 18, 2001 by Linda Lazarides
Filed under Health issues

Some causative factors

Flavonoid deficiency
Fruit and vegetable deficiency.

The dietary intake of 552 men aged 50 to 69 years was followed up for 15 years. The lowest intake of dietary flavonoids – particularly quercetin – was associated with the highest risk of developing a stroke. A reduced stroke risk was also associated with higher beta carotene intakes from vegetables. About 70% of the total flavonoid intake consisted of black tea. The researchers conclude that the habitual intake of flavonoids and their major source (tea) may protect against stroke. Keli SO et al: Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study. Arch Intern Med 156(6):637-42, 1996.

Information compiled by Linda Lazarides
Naturopathic Nutritionist, Author, Educator