November 2000 Issue
Vitamin C Linked to Lower Stroke Risk
High blood levels of vitamin C were associated with lower risk of stroke in a Japanese study that followed 2,100 men and women, aged 40 and older, for 20 years. Those with the highest vitamin C levels had 29% less risk of stroke than those with the lowest levels. Moreover, those who ate vegetables (a source of vitamin C) six to seven times a week had 58% less risk of stroke
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