Vitamin C-rich foods could cut stroke risk

NEW YORK, N.Y.; February 17, 2012

We're talking about strokes caused by bleeding in the brain.

As a nurse, I can tell you they're not as common as strokes caused by blood clots, but you are less likely to survive one.

Now a new study being presented in Philadelphia in April suggests eating foods packed with vitamin C cuts the chance of having this type of stroke.

Blood tests show patients who had a bleeding stroke also had very LOW levels of vitamin C compared to people who didn't have a stroke.

Doctors think it might help reduce blood pressure.

This gives us even more reason to eat healthy!

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