The Health Diva

With respect to vitamin C and cerebrovascular disease, a study that followed more than 2,000 residents of a rural Japanese community for 20 years found that the risk of stroke in those with the highest serum levels of vitamin C was 29% lower than in those with the lowest serum levels of vitamin C (15).

Additionally, the risk of stroke in those who consumed vegetables 6-7 days of the week was 54% lower than in those who consumed vegetables 0-2 days of the week. In this population, serum levels of vitamin C were highly correlated with fruit and vegetable intake.

Therefore, as in many studies of vitamin C intake and cardiovascular disease risk, it is difficult to separate the effects of vitamin C on stroke risk from the effects of other components of fruits and vegetables, emphasizing the benefits of a diet rich in fruits and vegetables.

In fact, plasma vitamin C levels may be a good biomarker for fruit and vegetable intake and other lifestyle factors that may contribute to a reduced risk of stroke.

A recent 10-year prospective study in 20,649 adults found that those with the highest levels of plasma vitamin C concentration experienced a 42% lower risk of stroke compared to those with the lowest level (16).