Dutch researchers say that eating fruits and vegetables that are partially white may reduce the risk of stroke more than other fruits and vegetables. The study, published in the November issue of the bimonthly journal Stroke, says that every 25 grams of white fruits and vegetables consumed daily can reduce the risk of stroke by 9 percent, with apples and pears being the most consumed “white fruits. The report’s author, postdoctoral fellow Linda Gryp, of Wageningen University in the Netherlands, said, “Green fruits are the most popular. Green, orange/yellow and red/purple fruits and vegetables are not associated with stroke,” said Greip. However, people with high intakes of white fruits and vegetables have a 52 percent lower risk of stroke compared to those with low intakes.” But that doesn’t mean it’s OK to skip other fruits and vegetables, Gryp notes. She said the results need to continue to be validated first. She emphasized that even if future studies confirm these results, “it is still important to consume a lot of fruits and vegetables because other colors can prevent other chronic diseases.” For the study, Greip used data collected by the Dutch National Institute for Public Health and the Environment, which included more than 20,000 people. At the start of the study, participants were between the ages of 20 and 65, and none showed signs of cardiovascular disease. Fruits and vegetables were divided into four categories according to the color of the “flesh”: green, orange/yellow, red/purple and white. Only white fruits and vegetables resulted in a significant reduction in stroke risk. Gryp said it is not clear which components of white fruits can play a role in preventing stroke, but she guessed that it is dietary fiber and flavonoids. Apples and pears are high in a flavonoid called oak peel ketone. New York City, Montefiore Medical Center, nutrition specialist Jessica? Shapiro said she does not recommend eating only white fruits and vegetables. She said: “To eat a variety of fruits and vegetables. Each fruit and vegetable provides certain nutrients that combine to interact with each other.”