White Produce Reduces Strokes

While nutritionists agree that it’s important to eat a variety of colored produce, a recent study published in the September issue of Stroke: Journal of the American Heart Association suggests that fruits and vegetables with white flesh may protect against strokes. Dutch researchers studied more than 20,000 people for 10 years and found that the risk of stroke was 52 percent lower in people who consumed lots of white fruits and vegetables, more than half of which were apples and pears. They also found a nine percent reduction in stroke risk for every 25-gram increase in daily consumption of white produce.