Question: Does antioxidant intake affect our risk of stroke?Dr. Brownstein's Answer:
In the December 2011 issue of the journal Stroke, researchers compared the dietary intake of antioxidants in 5,680 women with a history of heart disease to 31,035 women without a history of heart disease. The women were followed for approximately 10 years.
The women in the top 20 percent of dietary intake of antioxidants were found to have a 17 percent lower risk of stroke compared to those whose dietary antioxidant intake was in the lowest 20 percent.
In the women who had a history of heart disease, the top 25 percent of antioxidant intake showed a 46 percent lower risk of hemorrhagic stroke.
What foods are high in antioxidants? The same foods your mother told you to eat: fruits and vegetables. People who eat too many refined foods and not enough nutrient-rich, antioxidant-rich foods will suffer the consequences, including an increased risk of stroke.