Eating tomatoes reduces the risk of stroke by 55%

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Tomato lovers can rejoice. This tasty vegetable can reduce the risk of stroke. 

They analyzed the health of more than a thousand Finnish men, the observation lasted an average of 12 years. During this period, about 70 men experienced a stroke.

Those who consumed more tomatoes had a 55% lower risk of stroke. The comparison was made with individuals who did not consume tomatoes. Meanwhile, for stroke associated with blood clots (ischemic), the risk reduction was 59%.

Tomatoes are full of lycopene, an antioxidant. Its high level in the blood protects against stroke. The scientists found that of 259 men with the highest lycopene levels, only 11 had a stroke. Compared to 25 of 258 men with a low score.

“This prospective study shows that high serum lycopene concentrations reduce the risk of any stroke, and especially ischemic stroke,” the researchers emphasized.