WASHINGTON (March 15, 2007) – Apples may prove to be a winner when it comes to reducing the risk of heart disease, says a new study of more than 34,000 women. In this study, flavonoid-rich apples were found to be one of three foods (along with red wine and pears) that decrease the risk of mortality for both coronary heart disease (CHD) and cardiovascular disease (CVD) among post-menopausal women, The findings were published in the March 2007 American Journal of Clinical Nutrition.

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Harvard researchers have found that eating five servings per day of fruits and vegetables is related to a 30 percent lower risk of ischemic stroke in men and women.

Stroke is the third largest cause of death in the United States, ranking behind heart disease and cancer. With 600,000 suffering stroke each year, it is the leading cause of serious, long-term disability in the United States.

Previous studies have indicated that nutritional components found in fruits and vegetables, such as fiber, antioxidants, and potassium, have been associated with reduced risk of cardiovascular disease. However, few good studies examined these foods in relationship to stroke. Until now.

"We found strong evidence of a protective relationship between the consumption of fruits and vegetables and the incidence of stroke in both men and women," said Kaumudi Joshipura, assistant professor in the School of Public Health's Department of Epidemiology.

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