Eat citrus to cut risks

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Eating citrus fruits such as oranges and grapefruit may help to reduce the risk of women having a stroke, new research suggests.

Scientists looked at a range of compounds called ‘flavonoids’ which are present in foods including fruits, vegetables, dark chocolate and red wine and are believed to be beneficial to blood vessels.

The team from the University of East Anglia found that women who ate high amounts of citrus fruits containing a specific type of flavonoid had a 19 per cent lower risk of suffering blood clot-related stroke than women who consumed the least amounts.

The study used 14 years’ worth of data collected from 69,622 women.