最近，瑞典学者在中风（Stroke）杂志披露了他们一组涉及3万1千多名妇女、为期十余年的研究结果，提示“在日常生活中，喜欢进食水果与蔬菜的女性患中风的概率低，也即富含抗氧化剂的水果、蔬菜和全谷类食物具有预防女性中风之功效”。

需要介绍给大家的是“研究人员在该文中提出～人体总的抗氧化能力（ total antioxidant capacity，TAC)的概念”，如果假定“一个人的抗氧化能力为100%，那么其中的50%将来源于水果与蔬菜，18%来自全谷类食物，16%来自饮茶，另有5%来自巧克力，其它则来源于维生素E、C等。有了“总的抗氧化力这个概念和估算方法，人们是不是可以从一个人的饮食习惯大致推测他或她日后患中风的概率呢？”值得研究啊！

Veggies, Fruit May Lower Women's Stroke Risk

The effect seemed tied to antioxidants and helped even those with heart disease, study found

THURSDAY, Dec. 1 (HealthDay News) -- Diets rich in antioxidants from fruits, vegetables and whole grains appear to lower a woman's odds for a stroke, even if she has a prior history of heart disease, new research shows.

The Swedish study, which appears Dec. 1 in the journal Stroke, involved more than 31,000 women without heart disease plus almost 5,700 women with a history of heart disease. The women, aged 49 to 83, were followed for an average of 11.5 years (for the heart disease-free group) or almost 10 years (the heart disease group).

During the follow-up, more than 1,300 strokes occurred in the heart disease-free group and more than 1,000 strokes occurred in the heart disease group.

The researchers then used dietary information to determine the women's "total antioxidant capacity (TAC)," a measurement of the power of these food-borne compounds to cut down on disease-linked "free radicals" in cells. Cell damage caused by free radicals can lead to inflammation and damage and stiffening of blood vessels.

Among women with no history of heart disease, those with the highest levels of diet-based antioxidants had a 17 percent lower risk of stroke than those with the lowest levels.

Benefits extended to women who'd already suffered heart disease. Among this group, women with higher levels of dietary antioxidant capacity had up to a 57 percent lower risk of hemorrhagic (bleeding) stroke compared to those with the lowest levels.

According to the study authors, fruits and vegetables contributed about 50 percent of antioxidant capacity in women with no history of heart disease who had the highest TAC. Other contributors included whole grains (18 percent), tea (16 percent) and chocolate (5 percent).

The study authors noted that the effect remained even after they accounted for other factors that often correlate with healthy diets, such as exercise or avoidance of smoking.

"Eating antioxidant-rich foods may reduce your risk of stroke by inhibiting oxidative stress and inflammation," first author Susanne Rautiainen, a doctoral student at the Karolinska Institute in Stockholm, said in a journal news release. 　　"This means people should eat more foods such as fruits and vegetables that contribute to total antioxidant capacity."

Other experts agreed.

"We've known for a long time that including antioxidants in the diet can have a positive effect on a variety of conditions, and there is no downside to including more of these foods in your diet," said Karen Congro, a nutritionist and director of the Wellness for Life Program at The Brooklyn Hospital Center in New York City.

"It would be very helpful to test these findings in a large clinical trial to determine how a high antioxidant diet impacts stroke," she added. "Since antioxidants are anti-inflammatories, their inclusion in a diet can have a positive impact for people at risk for a variety of conditions."

And one heart expert noted that diet, not supplements, may remain the best source of antioxidants.

"This [heart-healthy] diet was highest mostly in fruits and vegetables, along with whole grains, tea and chocolate, whose antioxidant capacity, including vitamin C and E, carotenoids, and flavonoids have a beneficial effect," said Dr. Suzanne Steinbaum, director of women and heart disease at Lenox Hill Hospital in New York City. She noted that although many prior trials "did not show benefit of antioxidant supplementation, clearly a diet high in antioxidants may provide protection against cardiovascular disease."

SOURCES: Karen Congro, R.D., CRN, nutritionist and director, Wellness for Life Program, The Brooklyn Hospital Center, New York City; Suzanne Steinbaum, M.D., director, women and heart disease, Lenox Hill Hospital, New York City; Stroke, news release, Dec. 1, 2011