Editor’s Note: This article was originally published in 2018 and is preserved for historical interest. Some recommendations, regulations, and scientific evidence have changed since it was written. It reflects the research and perspectives available at that time.
Early Vitamin C and Stroke Studies
According to a study appearing in the journal Neurology (2003;61:1273-1275), consuming foods containing vitamin C reduces the risk of stroke. Smokers seemed to benefit from this effect more than non-smokers.
The study involved 5,197 subjects, aged 55 years or older. The subjects lived in Rotterdam. None had any history of stroke or any cognitive problems. A checklist of foods and beverage consumed and an interview with a dietician was used to assess vitamin C consumption.
During an average follow-up of 6.4 years, 253 people had strokes, including 227 with ischemic stroke. Participants consuming less than 96 mg. of vitamin C each day were 34% more likely to have ischemic stroke than participants who consumed more than 132 mg. of vitamin C daily. Among the smokers, diets high in vitamin C were associated with a 72% reduction in stroke risk compared with diets low in vitamin C.
Although smokers with diets high in vitamin E were 23% less likely to have a stroke than those with diets low in vitamin E, there was no similar protective advantage for nonsmokers.
Another study, published in the journal, Stroke (October, 2000; 31: 2287-94) found that the risk of stroke was inversely proportional to the amount of vitamin C in the serum and the amount of vegetables eaten. That study involved over 2000 people in rural Japan. The group was divided into four groups—based on the amount of vitamin C in the blood. The subjects were followed over a 20-year period. The risk of stroke was 70% higher in quarter with the lowest level of vitamin C. There risk of stroke was over 50% lower among those who ate vegetables six or seven days each week, compared to those who only consumed them up to two days a week.
