Stroke

• 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.