Study: Vitamin C Lowers Risk Of Having A Stroke

Cambridge, U.K. (AHN) - A recent study gave evidence to support that increased levels of Vitamin C in the human blood can significantly contribute lowering the risk of having a stroke.

The research, conducted by experts from the University of Cambridge, gathered their findings by measuring Vitamin C levels on 20,000 people, and monitored their health for a decade. The subjects were divided into two groups based on their Vitamin C levels.

At the end of the experiment, the scientists found that the risk of experiencing stroke was 42 percent lower for subjects with higher levels of Vitamin C, compared to those found with lower levels.

According the American Journal for Clinical Nutrition, in which the study was published, the link between the vitamin and stroke risk remained evident, even after the consideration of other factors that may induce stroke, such as age, sex, smoking habits, body mass index, blood pressure, and alcohol consumption.

The scientists also discovered that those who ate more fruits and vegetables produced greater amounts of Vitamin C in their blood. However, as CBS News reported, the scientists did not conclude that the lowered levels of stroke risk was not being said to have been brought about by the Vitamin C found in the fruits and vegetables.

According to Mark Levine, M.D. of the National Institute of Diabetes and Digestive and Kidney Diseases, the study put forth the importance of having the appropriate amount of intake of fruits and vegetables, as they may indeed aid in the improvement of cardiovascular health.

"We don't know what it is, but the message to the public is clear," Levine was quoted from a WebMD interview. "Eat a wide variety of fruits and vegetables. Think about color, and eat a rainbow of plant foods. That is a pretty simple thing to do."