The news about the health benefits of apples continues to roll off the presses. For years research has confirmed that a diet high in fruits and veggies is protective when it comes to reducing the risk of stroke and other health concerns. But now European researchers have found that the color of a fruit may offer additional health benefits and that certain fruits dramatically reduce stroke risk.
The latest findings from a new study in the Netherlands indicates that a high intake of fruits that are white inside—including apples and pears—reduced the risk of stroke by 50%. What the investigators found is that for each 25 gram per day increase in white fruit and vegetable consumption was associated with a 9 percent reduction in stroke risk.
Because this initial research is still so new, the researchers caution against jumping to big conclusions. There are many different risk factors for stroke that must be balanced. Nonetheless, these early findings published in the September online release of Stroke are encouraging.
How to Use Fruits to Reduce Stroke Risk
What’s the bottom line for you? Both apples and pears confer a number of health benefits, and fall is an excellent time to add them to your diet.
But you do want to avoid eating fruit that’s been sprayed with herbicides, insecticides, and pesticides. Instead, buy local farm stand produce when possible, so you know the grower. In stores, select organic produce, especially when it comes to strawberries, peaches, and apples which are the most heavily sprayed fruits.
Now it’s your turn: What are your favorite varieties of apples and pears?