Source: Tufts Health & Nutrition Letter
Summary:
In a large study, participants with the highest blood levels of vitamin C were at 42% less risk for stroke than those with the lowest levels, according to an article in Am. J. Clinical Nutrition
Researchers speculate vitamin C level may be a marker for healthy behaviors such as consumption of fruit and vegetables
Recommendations are to consume a wide variety of fruits and vegetables, as protection has not been limited to certain produce
Conclusion: High blood levels of vitamin C indicate a reduced risk of stroke
Related using the H&F.com Search:
FAT MAY NOT REDUCE RISK OF STROKE
FAT MAY REDUCE RISK OF STROKE
DEPRESSION LINKED TO STROKE RISK
POTASSIUM MAY REDUCE STROKE RISK
ALCOHOL LOWERS STROKE RISK
ALCOHOL LOWERS STROKE RISK
FRUITS AND VEGETABLES MAY PROTECT AGAINST STROKE
Western Diets Increase Stroke Risk
New Stroke-Prevention guidelines
Post stroke exercise increases bone mass
MRI scan for diagnosing stroke
Overweight Raises Stroke Risk
Bat Saliva for Stroke Relief
Pain persists after stroke
Stroke Risk and Cognitive Decline
Pollution Raises Stroke Risk -env
...More Health News, Fitness Headlines
HEALTHandFITNESS.com 
