Australian study claims that vegetables of the cruciferous group which includes broccoli, cauliflower, kale, turnips, sprouts, bok choi, and greens, can reduce the risk of stroke in elderly women.
For the study, a team of researchers from the University of Western Australia in Crawley, distributed food questionnaires to 954 women aged 70 and over. After that, they performed ultrasound tests to measure the thickness of their carotid arteries.
The lead author of the study Dr. Lauren Blekkenhorst says: “This is one of only a few studies that have explored the potential impact of different types of vegetables on measures of subclinical atherosclerosis, the underlying cause of cardiovascular disease. After adjusting for lifestyle, cardiovascular disease risk factors (including medication use) as well as other vegetable types and dietary factors, our results continued to show a protective association between cruciferous vegetables and carotid artery wall thickness.”