Eat Your Fruit and Veggies (especially tomatoes) to Reduce Stroke Risk

Eat Your Fruit and Veggies (especially tomatoes) to Reduce Stroke Risk

High blood levels of lycopene, the carotenoid found primarily in tomatoes, may be associated with a significantly reduced risk of stroke. A new Finnish study followed more than 1,000 men ages 46 to 55 for more than 12 years and found that men with the highest lycopene levels were 55 percent less likely to have a stroke than those with the lowest levels, even after controlling for diabetes and other risk factors. “I recommend that people eat fruits and vegetables, including tomatoes, regularly,” says lead study author Dr. Jouni Karppi. “The consumption of vegetables is good for your health anyway, in addition to whatever protection it offers against stroke.”

“Lycopene Linked to Reduced Stroke Risk” by Nicholas Bakalar, New York Times, 10/15/12 – “Serum Lycopene Decreases the Risk of Stroke in Men: A Population-Based Follow-Up Study” by J. Karppi et al., Neurology, 10/12
 
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