White fruit supremacy

Photo credit: http://www.flickr.com/photos/nebarnix/

It wasn't too long ago when doctors dismissed the humble apple as a fruit of few nutritional merits; besides being a good source of soluble fibre, it had little vitamin B and C.

Now, a new study might re-instate the apple's leading position in the hierarchy of super foods, at least for keeping strokes at bay. In a study published in Stroke: Journal of the American Heart Association, Dutch researchers discovered that eating apples, pears and other white-fleshed fruits and vegetables might lessen stroke risk by a dramatic 52%. The findings were surprising because vibrantly coloured fruits and vegetables were thought to be more beneficial for health.

In the research, which examined the diets of 20,000 adults over a ten year period, authors investigated the association between the colour of fruits consumed and stroke incidence. Participants had to complete a food frequency questionnaire, which segmented the fleshy part of fruits and vegetables into four colour groups: orange/yellow, red/purple, green and white. After comparing the stroke incidence with the diet of the participants, researches found no link with the quantity of brightly coloured fruits and vegetables.

On the other hand, participants who had a daily intake of 171 grams of white-fleshed produce had a stroke incidence 52% lower than those whose daily intake of such foods was less than 75 grams. White-fleshed produce includes apples, pears, bananas, cauliflower and cucumbers, and 171 grams is approximately the amount found in a typical medium-to-large apple. The average consumption of white fruits and vegetables was highest in this population, and apples and pears were the most commonly consumed of these, making up 55% of intake.

Although it remains unclear why white-fleshed produce dramatically reduced stroke risk, scientists made some postulations. The fibre found in apples and pears is beneficial for cardiovascular health. Additionally, these fruits have high levels of a flavonoid called quercetin, which studies have shown to reduce inflammation. This anti-inflammatory benefit could be a significant contributing factor, since inflammation is associated with the hardening of arteries.

It should be emphasised that the phytochemicals found in vibrantly coloured fruits and vegetables have been associated with a reduced risk of cancer, along with benefits to heart health.


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Source: http://yourlife.usatoday.com/health/healthcare/prevention/story/2011-09-16/White-fruits-amp-vegetables-may-lower-stroke-risk/50431028/1?csp=34news