Study shows tomatoes can reduce stroke risk

Study shows tomatoes can reduce stroke risk
Good news for anyone who likes tomatoes. Some new research published recently in the journal "Neurology" finds that ripe, red tomatoes can help keep you in the pink. By that I mean, reduce your risk of a stroke - the fourth most common cause of death in the U.S. right now.

That's because tomatoes and tomato products are rich in an anti-oxidant called lycopene.

For this study, researchers followed more than a thousand men between the ages of 45 and 65 for twelve years.

They found that more of the men with the lowest levels of lycopene in their blood had a stroke as compared to the men with the highest levels.

Overall, those with higher levels of lycopene were fifty-nine per cent less likely to have a stroke.

The authors of this study concluded that eating tomatoes and tomato-based foods is associated with a lower risk of stroke.

And they add that a balanced diet - including more than five servings of fruits and vegetables a day - could also help prevent many strokes.

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Tomatoes Linked to Lower Stroke Risk