Carrots A Day May Lower Risk Of Stroke, Study
A study reported an interesting connection between eating carrots and the risk of stroke. Researchers reviewed the diets of 87,000 nurses eating five or more servings of carrots a week than in those eating one or less a month. Results of this 1993 study showed 68 percent lower risk of stroke in nurses eating carrots than in those eating less. Carrots are rich in beta-carotene.
In another research, called the Physician’s Health Study, researchers monitored a group of 333 doctors with angina pectoris and coronary revascularization. Subjects who were given beta-carotene supplementation at 50 mg on alternate days were shown to produce a remarkable 4 percent drop in all major coronary events and a 9 percent fall in cardiovascular problems, including stroke and death.. The results also suggest that beta-carotene may protect against heart attacks by protecting polyunsaturated fatty acids from oxidation, researchers analyzed.
In another research, called the Physician’s Health Study, researchers monitored a group of 333 doctors with angina pectoris and coronary revascularization. Subjects who were given beta-carotene supplementation at 50 mg on alternate days were shown to produce a remarkable 4 percent drop in all major coronary events and a 9 percent fall in cardiovascular problems, including stroke and death.. The results also suggest that beta-carotene may protect against heart attacks by protecting polyunsaturated fatty acids from oxidation, researchers analyzed.
