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Higher stroke risk associated with lower vitamin C levels in new study

Posted: February 17, 2014 |   Comments

( In a new study to be presented at the American Academy of Neurology's 66th Annual Meeting, researchers discovered that consuming foods containing vitamin C could lower one's risk of having a hemorrhagic stroke.

The two main types of stroke are ischemic and hemorrhagic. The first is caused by a blockage in a blood vessel preventing blood from reaching the brain. The second is more rare and deadly and occurs when a blood vessel ruptures in the brain.

"Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study," said study author Dr. Stephane Vannier of Pontchaillou University Hospital in France.

For the experiment, researchers measured the vitamin C levels in the blood of a group of 65 individuals who had experienced a hemorrhagic stroke and compared them to the vitamin C levels of a group of 65 healthy individuals. What they found was that, on average, those who had experienced a stroke had depleted vitamin C levels, while those who did not have a stroke had normal vitamin C levels.

Based on this study, consuming foods that contain vitamin C is a good way to stay health and reduce your risk of stroke. Some foods rich in vitamin C include chili peppers, guavas, bell peppers, thyme, parsley, strawberries, oranges, broccoli and even dark leafy greens like kale!

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