Study: Vitamin C may help lower risk of stroke

01/7/2008 | FoodNavigator

A study of 20,649 men and women found that people with increased blood levels of vitamin C are 42% less likely to suffer from a stroke compared with those who have lower levels of the vitamin. The findings suggest that "plasma vitamin C is likely to be a good biomarker of whatever causal factors affect stroke risk, most plausibly the dietary intake of plant foods," the researchers said. Experts recommend consuming between five and nine servings of a wide variety of fruit and vegetables daily.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL