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What if eating vegetables had no impact on the risk of developing cardiovascular disease?

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good for health, vegetables are said to be good for the heart too. Myth or reality ? According to a study conducted by researchers at the University of Oxford (United Kingdom), there is no evidence that a diet rich in vegetables could reduce the risk of cardiovascular disease. These findings were published in Frontiers in Nutrition.

According to the researchers, a higher consumption of raw or cooked vegetables is unlikely to affect the risk of developing cardiovascular disease. To reach this conclusion, the researchers analyzed data from nearly 400,000 participants. All answered questions about their average daily consumption of raw and cooked vegetables. They analyzed the association with the risk of hospitalization or death from myocardial infarction, stroke or major cardiovascular disease.

A protective effect of vegetables?

The heaviest vegetable consumers had 15% less risk of dying from cardiovascular disease. However, this figure was reduced by more than 80% when certain factors were taken into account. “Our large study found no evidence of a protective effect of vegetable consumption on the occurrence of cardiovascular disease. Our analyzes show that the apparently protective effect of vegetable consumption against CVD risk is explained most likely through residual confounding factors, related to differences in socio-economic status and lifestyle,” summarizes Dr Qi Feng, a researcher at the Nuffield Department of Population Health at the University of Oxford and lead author of the study.

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Of course, the researchers point out that follow a balanced diet is one of the keys to reducing the risk of suffering from a disease, including certain cancers.

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