Reduce Your Risk of Stroke With Vitamin C

Reduce Your Risk of Stroke With Vitamin C

Can vitamin C help prevent stroke?

Oh, yes. Yes it can.

Get ready to load up on the citrus because recent studies have found that foods high in vitamin C can help reduce your risk of hemorrhagic stroke.

Hemorrhagic vs. Ischemic Stroke

There are two main types of stroke: ischemic and hemorrhagic.

Ischemic stroke is the most common type of stroke, causing about 87% of all stroke cases according to the American Stroke Association.

Hemorrhagic stroke, caused when a blood vessel bursts and starts bleeding around the brain, is far less common but much more deadly – yikes!

If we can help prevent hemorrhagic stroke with vitamin C, isn’t that enough of a reason to start eating more oranges? But when oranges are out of reach…

Prevent Stroke with These Vitamin C-Packed Foods!

Starting with the highest vitamin C content and going down, here are some other foods high in this immune-boosting vitamin:

  • Papaya
  • Bell peppers
  • Broccoli
  • Brussel sprouts
  • Strawberries
  • Pineapple
  • Oranges
  • Kiwi
  • Cantaloupe
  • Cauliflower

Were you surprised by any of these? Yep, oranges are actually #7!

Vitamin C and Stroke Risk Factors

“Our results show that vitamin C deficiency should be considered a risk factor for this severe type of stroke, as were high blood pressure, drinking alcohol and being overweight in our study,” researcher Dr. Stephane Vannier, M.D., stated.

The doctor has spoken – vitamin C is a big deal!

As we covered in another blog post, the top 5 causes of stroke are high blood pressure, high cholesterol, diabetes, central obesity, and smoking. So the point we’re trying to make is this:

Comparing vitamin C deficiency alongside the top causes of stroke means it’s really, really important.

And all stroke survivors should focus on getting adequate vitamin C in their diet.

Fresh papaya, anyone?