News and Views

A new US study suggests that women could cut their risk of heart attack by as much as one-third by eating three or more servings of blueberries and strawberries per week, the likely reason being that these foods are high in a class of dietary flavonoids known as anthocyanins. Researchers from the Harvard School of Public Health in the US and the University of East Anglia (UEA) in the UK, used data that had been collected as part of the US-based Nurses' Health Study II.