Can Tomatoes Reduce the Risk of Stroke?

by | May 9, 2013 | 2012, Cardiovascular Health, Fruits and Vegetables, Lycopene, Stroke

Written by Jessica Patella, ND. In 1036 middle aged men , men with the highest lycopene levels in their blood had a 55% lower risk of stroke.

Strokes rank as the fourth most common cause of death in the United States, which makes it a large public health concern (1). Previous research has shown diets high in fruits and vegetables help reduce the risk of stroke (2-3). But recent research is showing tomatoes may play the most importance in reducing the risk of stroke through diet (4).

Lycopene is a chemical that is found in tomatoes and it is a type of carotenoid. Carotenoids are also found in carrots. They are what give fruits and vegetables a reddish-orange color. Lycopene is specifically found in tomatoes and is a strong antioxidant and reduces damage caused by stress (oxidative stress]) (4).

There are two main types of stokes, ischemic and hemorrhagic. An ischemic stroke, is the most common and is due to a clot that blocks a vessel supplying blood to the brain, therefore stopping blood flow to the brain (5). Stopping blood flow to the brain results in a lot of stress (oxidative) and antioxidants, such as lycopene in tomatoes, can be helpful (2-4). A hemorrhagic stroke is one in which a blood vessel in the brain breaks and blood spills into the brain.

The research included 1,038 men, who were 40-61 years of age at the beginning of the study (4). The average time of follow-up was 12.1 years. After follow-up there were a total of 50 participants that experienced an ischemic stroke (4.8%) and 17 participants that experienced a hemorrhagic stroke (1.7%) (4).

At baseline and at the end of the observation period of about 12 years, blood levels of lycopene were measured. Men with the highest blood levels of lycopene (greater than 0.22 micromol/L) had a 55% lower risk of any type of stroke and a 59% lower risk of an ischemic stroke compared to men with the lowest blood levels of lycopene (less than or equal to 0.030 micromol/L) (HR = 0.45, 95% CI 0.25-0.95, p=0.036 for any stroke; HR= 0.41, 95% CI 0.17-0.97, p=0.042 for ischemic stroke) (4).

This observation could be because lycopene helps to reduce inflammation, prevents blood clots from forming and decreases production of cholesterol (6-8). All of which can reduce the risk of a stroke. Further research still needs to be conducted, since this was an observational study only. Dietary intakes were not collected and blood levels of lycopene at the time of stroke were also not collected (4).

In conclusion, high blood levels of lycopene, as a marker of tomato intakes, decreased the risk of stroke in men. Therefore the researchers feel a balanced diet including fruits and vegetables and tomatoes, may prevent strokes (4).

Source: Karppi, Jouni, et al. “Serum lycopene decreases the risk of stroke in men A population-based follow-up study.” Neurology 79.15 (2012): 1540-1547.

© 2012 by AAN Enterprises, Inc.

Posted May 9, 2013.

Jessica Patella, ND, is a naturopathic physician specializing in nutrition and homeopathic medicine and offers a holistic approach to health.  She earned her ND from Southwest College of Naturopathic Medicine in Tempe, AZ, and is a member of the North Carolina Association of Naturopathic Physicians.  Visit her website at www.awarenesswellness.com.

References:

  1. Cerebrovascular disease or Stroke statistics.  Centers for Disease Control and Prevention.
  2. Joshipura KJ, et al. Fruit and vegetable intake in relation to risk of ischemic stroke. JAMA 1999; 282:1233–1239.
  3. Johnsen SP, et al. Intake of fruit and vegetables and the risk of ischemic stroke in a cohort of Danish men and women. Am J Clin Nutr 2003;78:57– 64.
  4. Karppi J, et al.  Serum lycopene decreases the risk of stroke in men: A population-based follow-up study.  Neurology 2012; 79: 1540-1547.
  5. American Stroke Association.  Types of Stroke.
  6. Rao AV. Lycopene, tomatoes, and the prevention of coronary heart disease. Exp Biol Med 2002;227:908 –913.
  7. Canene-Adams K, et al. The tomato as a functional food. J Nutr 2005;135:1226-1230.
  8. O’Kennedy N, et al. Effects of tomato extract on platelet function: a double-blinded crossover study in healthy humans. Am J Clin Nutr 2006;84:561–569.