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Study finds eating citrus lowers risk of strokes in women

A new study has found that women who have a diet rich in citrus fruit, particularly oranges and grapefruits, have a lower risk of blood clot-related strokes.

Researchers found that women who ate high amounts of flavanones, a subclass of flavanoid found in citrus, had a 19 per cent lower risk of blood clot-related stroke than women who consumed the least amounts.

Flavonoids are found in fruit, vegetables, dark chocolate and red wine.

Researchers used data from the U.S. Nurse’s Health Study, which included nearly 70-thousand women who reported their food intake every four years.

The study was found in the journal Stroke.