Leanne Pratt - Dietary antioxidants reduce stroke risk - Health - Easymix

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Leanne Pratt - Dietary antioxidants reduce stroke risk

Friday, February 17, 2012 11:52 AM

Increasing the intake of antioxidants in your diet is associated with a reduced risk of stroke in women, according to new research carried out in Sweden.

The study reported that a diet rich in antioxidants from fruits, vegetables and whole grains may lower the total risk of stroke among women with a history of heart problems. The theory is that the antioxidants reduce this risk by inhibiting oxidative stress and inflammation.

The researchers investigated the health data of more than 31,000 women between the ages of 49-83 without heart disease, and over 5000 with a history of CVD.

The team used this information to determine their total antioxidant capacity which is a measurement of their probable antioxidant status. They worked this out by looking at thousands of different foods and the level of antioxidants they give you in your diet.

They found that the group with the largest antioxidant intake, that had no CVD, had a 17% lower risk of stroke compared to those in the lowest group. They also found that the women with a history of CVD, in the group with the highest antioxidant intake, had a 57% less risk of stroke.

Fruit and Vegetables contributed to 50% of the antioxidants in the diets, with whole grains, tea and chocolate making up other contributors to total antioxidant status.