Colors of Fruit and Vegetables and 10-Year Incidence of Stroke | Zendy

Linda M. Oude Griep | Zendy; W. M. Monique Verschuren | Zendy; Daan Kromhout | Zendy; Marga C. Ocké | Zendy; Johanna M. Geleijnse | Zendy

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Colors of Fruit and Vegetables and 10-Year Incidence of Stroke

Author(s) -

Linda M. Oude Griep,

W. M. Monique Verschuren,

Daan Kromhout,

Marga C. Ocké,

Johanna M. Geleijnse

Publication year - 2011

Publication title -

stroke

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 3.397

H-Index - 319

eISSN - 1524-4628

pISSN - 0039-2499

DOI - 10.1161/strokeaha.110.611152

Subject(s) - medicine , orange (colour) , stroke (engine) , hazard ratio , incidence (geometry) , population , proportional hazards model , prospective cohort study , food science , environmental health , surgery , confidence interval , biology , mechanical engineering , physics , optics , engineering

The color of the edible portion of fruits and vegetables reflects the presence of pigmented bioactive compounds, (eg, carotenoids, anthocyanidins, and flavonoids). Which fruit and vegetable color groups contribute most to the beneficial association of fruit and vegetables with stroke incidence is unknown. Therefore, we examined associations between consumption of fruit and vegetable color groups with 10-year stroke incidence.

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