There is an association between a high intake of fruits and vegetables with white flesh and mainly apples and pears, and a reduced risk for stroke on the order of 50%.
In this study, each 25 g/day increase in consumption of white fruits and vegetables was associated with a 9% decrease in stroke risk.
The association between stroke risk and groups of fruit and vegetables grouped according to the colour is certified by the primary edible portion of fruits and vegetables: that reflects the presence or absence of particular pigmented bioactive compounds, such as carotenoids, anthocyanidins, and flavonoids.
Fruits and vegetables, in the study, were classified into 4 colours groups according to the edible portion: green included such items as broccoli, brussels sprouts, and kiwi fruit; orange/yellow included citrus fruits, carrots, and cantaloupe; red/purple encompassed things like cherries, grapes, red cabbage, and tomatoes; and white included the allium family of garlic and onion, hard fruits such as apples and pears, and bananas, cauliflower, or cucumber.
The median consumption of white fruits and vegetables was highest in this population, and apples and pears were the most commonly consumed of these, making up 55% of intake.
During 10 years of follow-up, 233 incident cases of stroke were documented.
Previous studies have suggested that apples and pears are inversely related to incident stroke. Apples are a rich source of dietary fiber and the flavonol quercetin and this is very important.