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HHS HealthBeat (March 29, 2012)

Oranges and strokes

An orange, sliced in half.
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From the U.S. Department of Health and Human Services, I’m Ira Dreyfuss with HHS HealthBeat.

People generally should eat more fruits and vegetables, and one study suggests a possible reason to have citrus on that menu. In collaboration with Harvard University, Aedin Cassidy at the University of East Anglia in England examined data on the risk of stroke in almost 70,000 U.S. nurses. She looked at what the women ate, especially forms of flavonoids, found in plants:

“Citrus flavonoids, called flavanones, seemed to be associated with a reduction in risk. So our data suggests that if you eat more citrus fruits, it may modestly reduce your risk of stroke.”  (9 seconds)

Cassidy says more research is needed. But she does not recommend supplements, and she says whole fruits are best.

The study in Stroke: Journal of the American Heart Association was supported by the National Institutes of Health.

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HHS HealthBeat is a production of the U.S. Department of Health and Human Services. I’m Ira Dreyfuss.

Last revised: March 29, 2012