Vitamin C Linked To Reduced Stroke Risk

Orange 021114

Consumption of vitamin C, found in foods like oranges, peppers and broccoli, may be linked to a reduced risk for hemorrhagic stroke, according to research conducted at Pontchaillou University. The new report surveyed 65 healthy individuals and 65 individuals who'd suffered hemorrhagic stroke.

After getting blood tests, the team found that 41% of all participants had normal levels, 45% had depleted levels, and 14% had levels so low they were considered deficient in vitamin C.

On average, those who had had strokes also had lower levels of vitamin C, while those who had not experienced a stroke demonstrated normal levels of the vitamin.

"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. Stéphane Vannier, of Pontchaillou University Hospital in Rennes, France.

Adult men are recommended to get 90 milligrams of vitamin C a day, while adult women are recommended to get 75 milligrams of vitamin C a day.

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