You would have heard it from medical practitioner that it is good to eat fruits and vegetable, one of the vegetable which is tomatoes has just been researched on it relation to how it affect stroke level and the result is a positive one. Eating tomatoes has been linked to lowering of stroke level in a new study; the study from Finland suggests that high blood levels of lycopene, unlike those of other antioxidants, may be associated with a significantly reduced risk of stroke. Vegetables, especially tomatoes, are a significant source of lycopene.
The analysis, published in the Journal Neurology, prospectively followed 1,031 men ages 46 to 55, measuring their blood levels of five antioxidants and recording incidents of stroke.
There were 67 strokes over more than 12 years of follow-up, and strokes were more common among older men and those with diabetes. But even after controlling for these and other factors, men with the highest lycopene levels were 55 per cent less likely to have a stroke than those with the lowest.
There was no association between stroke and blood levels of the other four antioxidants – alpha carotene, beta carotene, alpha tocopherol and retinol.
The authors acknowledge that the number of strokes was small and that they lacked the data to control for other possible dietary influences. Still, the long follow-up and reliable diagnoses give the study considerable strength.
“I recommend that people eat fruits and vegetables, including tomatoes, regularly,” said the lead author, Jouni Karppi, a researcher at the University of Eastern Finland.
How much tomatoes have been eating?
Recent Comments