Folic acid lowers stroke risk in people with high blood pressure

Folate occurs naturally in many foods, but especially green leafy vegetables, beans, citrus fruits, wheat flour, cornmeal, pasta, and rice. They are fortified with the synthetic version of folate, known as folic acid. The cardiovascular benefits of folate have been known for decades. Studies begun in the 1970s have shown that people who said they consumed more folate had fewer strokes and heart attacks than those who reported consuming less. Folate, along with other B vitamins, helps break down homocysteine, an amino acid that may damage the inner walls of arteries. Such damage can boost the risk of a stroke or heart attack.

"Fruits and vegetables are important sources of folate in the diet, and they also bring lots of other benefits, such as potassium and phytonutrients, that also help lower cardiovascular disease,”  says Dr. Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health.

Everyone and especially those with high blood pressure should eat a generous amount of fruits and vegetables every day, advises Dr. Willett. And to cover any gaps, “it still makes sense for most people to take a multivitamin, multimineral supplement every day,” he recommends.