A very recent study from the Karolinska Institute in Sweden has shown that women who eat an antioxidant-rich diet could statistically reduce their risk of stroke especially if they did not have a previous history of cardiovascular disease (CVD) (Rautiainen et al., 2011). The antioxidants were derived from a wide variety of natural sources such as nuts, vegetables and fruit.

The researchers drew upon data held on over 31,000 middle-aged to elderly women born between 1914 and 1948 who had not suffered CVD and about 5,500 women with a CVD history. These were part of the Swedish Mammography Cohort from two regions of Sweden. The value of such a study was the large sample size and length of time over which this was conducted. The researchers investigated the participant’s diet using a food frequency questionnaire. It appears women who had not suffered cardiovascular disease at the start of the study and also ate antioxidant rich foods appeared to have a 17% lower risk of stroke. About 1,300 of the women reported with CVD during the follow-up period from September 1997 to December 2009 but who had an antioxidant-rich diet had a 57% lower risk of haemorrhagic stroke. There were clearly many more findings from the study and the researchers appear keen to continue developing the study further so as to provide more definitive evidence for the benefits of eating such a healthy diet.

Reference

Rautiainen, S., Larsson, S., Virtamo, J., Wolk, A. (2011) Total antioxidant capacity of diet and risk of stroke: A Population-Based Prospective Cohort of Women. Stroke. Published online before print December 1, 2011, doi: 10.1161/STROKEAHA.111.635557