 USING FOODS INSTEAD OF DRUGS FOR HEALTH |
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In a study by doctors and scientists based in Rotterdam, they queried whether the risk of stroke could be reduced by antioxidant vitamins. They followed 5,197 participants for 6.4 years and found that "'Our] results agree with the view that high dietary intake of antioxidants, in particular vitamin C--and in smokers vitamin E, reduces the risk of stroke." Emphasis added. In: Neurology, vol. 61, 2003. By: Voko, Hollander, Hofman, Koudstaal and Breteler, Depts. of Epidemiology & Statistics, Erasmus Medical Center Rotterdam, The Netherlands; and School of Public Health, U. of Debrecen, Hungary. SEARCH BY SUBJECT - TABLE OF CONTENTS THIS MONTH'S HEALTH BULLETIN NEWS
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