Consuming more fruits and vegetables can cut risk of heart diseaseJuly 10, 2015 15:07
The researchers from University of Copenhagen and Herlev and Gentofte Hospital in Denmark have found that high vitamin C concentrations in the blood from the intake of fruit and vegetables are associated with a reduced risk of cardiovascular disease and early death. The study has just been published in the American Journal of Clinical Nutrition.
“We can see that those with the highest intake of fruit and vegetables have a 15 percent lower risk of developing cardiovascular disease and a 20 percent lower risk of early death compared with those who very rarely eat fruit and vegetables,” said Camilla Kobylecki, a medical doctor and PhD student at the Department of Clinical Biochemistry, Herlev and Gentofte Hospital.
“At the same time, we can see that the reduced risk is related to high vitamin C concentrations in the blood from the fruit and vegetables,” Kobylecki said.
Vitamin C has many health benefits but our body is not able to produce it, which means we must get it only from our diet. As a potent antioxidant it protects cells and biological molecules from the damage which causes many diseases, including cardiovascular disease.
Experts suggest eating more fruits and vegetables as it helps in developing a healthier lifestyle in the long term.