The New York Times (9/16, Parker-Pope) “Well” blog reports, “A large Dutch study has found that eating apples and pears is associated with a lower risk of stroke.”
The (9/16, Jameson) reports that the research, published “in Stroke, a journal of the American Heart Association, spanned 10 years and included more than 20,000 adults ages 20 to 65. None had cardiovascular disease at the start of the study.”
WebMD (9/16, Hendrick) reports, “The researchers say the risk of stroke was 52% lower for people who ate a lot of white-fleshed fruits and vegetables, compared to those who didn’t.”
BBC News (9/16) reports, however, that “no link was found between stroke incidence and green (dark leafy vegetables, cabbages and lettuces) orange/yellow (mostly citrus fruits) or red/purple fruits and vegetables.” Also covering the story were HealthDay (9/16, Gordon) and the UK’s (9/16, Adams).