Vitamin C 'reduces stroke risk'

Tuesday, 11 November 2003 12:00 AM

A diet rich in vitamin C may reduce the risk of stroke, particularly among smokers.

Research from the Netherlands found those with the lowest vitamin C content in their diets were 30% more likely to have a stroke than those with the highest amount. Smokers eating high vitamin C diets were more than 70% less likely to have a stroke than those on low vitamin C diets.

Smokers eating diets high in vitamin E were protected, but no similar advantage was conferred on non-smokers.

The data was collected by interviewing over 5000 participants from Rotterdam, all aged 55 or over, for an average of 6.4 years. They filled in surveys to indicate all the foods and drinks they had consumed at least twice a month during the past year, and were interviewed by a dietician.

Notably the use of dietary supplements containing vitamins C and E was found not to decrease the risk of stroke. But study author Monique Breteler stresses this does not negate the beneficial effects of these supplements, as people who take vitamin pills may be already at greater risk. Supplements tend to be taken in the short term at higher doses, which may have a different effect to dietary vitamins.

Dr Breteler, from the Erasmus Medical Centre in Rotterdam, adds: 'Of course these study findings do not justify smoking. No one should smoke. But it is good news that high levels of antioxidants may help reduce the risk of stroke in smokers.'

Antioxidants such as vitamin C may protect cells from oxidative stress, which plays a role in stroke. In this study, those taking the highest amount of vitamin C in their diets consumed more than 133 mg per day. People with the lowest amount in their diets consumed less than 95 mg per day.

Rich sources of the vitamin include citrus fruits, strawberries, red and green peppers, broccoli and brussel sprouts.

The study is published today in the journal Neurology.

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