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Vitamin C Linked To Reduced Risk Of Stroke, Centers for Disease Control and Prevention (CDC) Study



2/17/2014 6:13:04 AM

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A study due to be presented at a conference later this year suggests that eating foods containing vitamin C, such as oranges, peppers, strawberries, papaya and broccoli, may be linked to a reduced risk for hemorrhagic stroke. According to the US Centers for Disease Control and Prevention (CDC), stroke is the fourth leading cause of death in the US, where every year 795,000 Americans suffer a stroke and 130,000 die from one.

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