Citrus fruit linked to lower ischemic stroke risk

HealthDay Information -- A compound present in oranges, grapefruit and different citrus fruit could lower stroke threat in women, outcomes from an observational study suggest.

Ladies who consumed the highest ranges of flavanone have been 19% much less more likely to experience an ischemic stroke during a 14-12 months research interval than those that consumed the least flavanone (P=0.04), Aedín Cassidy, PhD, from the Norwich Medical College within the United Kingdom, and colleagues reported in Stroke.
They conducted a prospective study among 69,622 ladies who participated within the Nurses' Health Study. Complete flavonoid and subclass intakes have been calculated from semi-quantitative meals-frequency questionnaires collected each 4 years. A complete of 1,803 strokes had been confirmed during the study period.

After adjusting for other variables, ladies within the highest quintile of flavanone intake had a relative risk (RR) of ischemic stroke of 0.81 (95% CI: 0.66-0.99), in contrast with the bottom quintile. Consumption of citrus fruit and juice, confirmed an identical pattern (relative risk 0.ninety, ninety five% CI 0.seventy seven to 1.05). The profit however, was not noticed with whole flavanoid intake (P=0.36 for development).

The majority of the ladies who participated in the study reported orange and grapefruit juice as the primary supply of the nutrient (sixty three%). Flavanone consumption ranged from a median 761 mg per day in the top quintile to 97 mg per day within the backside quintile.

"Given the upper flavanone content material of citrus fruits and the sugar content of commercial fruit juices, public health suggestions ought to concentrate on increasing citrus fruit consumption," the researchers wrote.

More randomized trials are wanted to check flavanone and citrus foods for reduction of ischemic stroke threat, they concluded.