by Deborah Condon

People who consume low levels of vitamin C as part of their daily diet may be at an increased risk of suffering from a stroke, the results of a new study indicate.

Scientists measured the levels of vitamin C in the blood of over 2,400 men aged between 42 and 60 years. They then followed the progress of the men over the next 10 years, during which time, 120 suffered a stroke.

The researchers found that those with the lowest level of vitamin C in their blood were almost two-and-a-half times more likely to have a stroke, than those with the highest amount.

The risk was even greater in those who also had high blood pressure or were overweight.

Participants with the lowest amount of the vitamin in their blood consumed the equivalent of a half-a-glass of orange juice every day, compared to those with the highest levels, who consumed the equivalent of two glasses of juice every day.

The Finnish scientists believe the link may be due to the fact that vitamin C acts as an antioxidant. Antioxidants are substances that help protect the body against the effects of disease, poison, radiation and smoking.

People who have a diet high in vitamin C are also more likely to be health conscious, consuming more fruit and vegetables overall and therefore reducing their stroke risk, the scientists added.

The results of this study can be found in the medical journal, 'Stroke'.

Stroke occurs when the blood supply to the brain is disturbed in some way, depriving the brain of oxygen and causing some cells to die, while leaving other cells damaged.

More people die in Ireland every year from stroke than from breast cancer, lung cancer and bowel cancer combined, according to the Irish Heart Foundation.

For more information on stroke, click on…