December 2/New York/Medscape -- Women who eat an antioxidant-rich diet may significantly cut their stroke risk, particularly those without a history of cardiovascular disease (CVD), new research suggests.
The prospective study found that women with no history of CVD who consumed the highest amount of antioxidants in foods such as fruit, vegetables, tea, whole grains and chocolate had a 17% lower risk for strokes than those who ate the least amount. Among women with a history of CVD, those who consumed the most antioxidants had a 45% lower risk for hemorrhagic strokes.