Eating lots of white-fleshed fruit such as apples and pears may significantly reduce the risk of stroke.

In a new study, Dutch researchers set out to determine a possible link between stroke risk and eating fruits and vegetables of various colors. They took a look at self-reported information from 20,069 people between ages 20 and 65 of what they ate over a one-year period.

All of the people had no previous diagnosed heart disease or stroke at the start of the study.

During the 10 years of follow-up, 233 people had strokes. The researchers say the risk of stroke was 52% lower for people who ate a lot of white-fleshed fruits and vegetables, compared to those who didn’t.

Every Little Bit Helps

The researchers found that each 25-gram daily increase of white fruits and vegetables was associated with a 9% lower risk of stroke. To put that in context, a single apple is about 120 grams.

‘To prevent stroke, it may be useful to consume considerable amounts of white fruits and vegetables,