A research study from Japan has shown that people with high blood levels of vitamin C have a much lower risk of stroke, even in those with high blood pressure. These findings confirm other studies that have associated higher intake of fruit, vegetables, and other foods rich in vitamin C and potassium with lower stroke rates.

Studying more than 2000 people over 20 years, the researchers found the risk of stroke to be 70% higher among those with the lowest blood levels of vitamin C. The risk of all types of stroke was 58% lower among people who ate fruits and vegetables 6-7 days a week, compared to those who did so only twice a week or less often.

Since the study was done among rural Japanese who were not likely to be taking vitamin C supplements, the investigators caution that they cannot confirm the same benefits from taking vitamin C pills.

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