read more articles on heart problems
In the Rotterdam Study, the 'scientists] investigated whether high intake of
antioxidants from food is associated with the risk of stroke. Among 5,197
participants who were followed on average for 6.4 years, 227 ischemic
'reduction of blood supply] stroke occurred. Higher intake of
antioxidants 'in foods] was associated with a lower risk of stroke.
The relationship was dose-dependent 'higher the intake, the lower the
risk]...and most pronounced in smokers." Emphasis added.
Diseases in the Mouth as a Risk Factor for Stroke Bibliography
Neurology, vol. 61, 2003. By: Voko, Hollander, Breteler, et al., Depts. of Eipidemiology and Neurology, erasmus Med. Center, Rotterdam, The Netherlands; and School of Public Health, U. of Debrecen, Hungary.
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