Tomatoes can lower stroke risk: study

9 October 2012

Eating tomatoes can dramatically reduce the risk of having a stroke, according to a new study out on Monday that provided more support for diets rich in fruits and vegetables.

The research — based on data from more than 1,000 middle-aged men, followed for an average of 12 years — indicates that people with the highest levels of lycopene in their blood have a 55 percent lower chance of suffering a stroke.

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