Heart disease: Eating vegetables may not protect us
Including vegetables in your diet does not protect against heart disease, according to a new study. The findings question previous studies that claimed otherwise, that more vegetables give greater protection against heart disease. These diseases they can lead to many side effects such as strokes, heart attacks and even death.
Previous studies may not have taken into account some factors of our lifestyles such as smoking, alcohol consumption and excessive red meat intake; other factors socio-economic such as a person’s education, income and wealth. This confirms that the previous evidence turns out to be inconsistent.
Eating more vegetables does not protect against heart disease
The new large-scale study in the UK found that Consumption of cooked and raw vegetables is unlikely to affect cardiovascular disease. However, experts point out that a healthy and balanced diet and regular weight loss remain important to avoid the risk of major diseases. The new study found no evidence of a protective effect of vegetable intake on the onset of heart disease. The researchers used data from 399,586 people enrolled in the UK biobank study.
When they started the study, patients were asked about their eating plan, lifestyle and medical life. Answers to questions about how many raw and cooked vegetables they ate on average each day were analyzed, along with the likelihood of being hospitalized for heart attack, stroke, or severe CVD, and the risk of death. The socio-economic status was also taken into consideration, physical activity and diet. The researchers sought to understand if these external factors could be linked to the risk of these diseases and the consumption of vegetables.
Take into account some external factors
The risk of death from CVD was about 15% lower for those with the highest vegetable intake compared to the lowest one. However, this apparent effect was substantially attenuated when possible socioeconomic, nutritional, health and medical factors were considered. When these factors have been taken into account, the effectiveness of vegetables on heart disease risk had decreased by more than 80%. According to the researchers, future studies will need to consider whether particular types of vegetables and their cooking could influence the risk of these diseases.
Eating a balanced diet and maintaining a healthy weight remains an important part of maintaining good health and reducing the risk of major diseases, including some cancers. It is widely recommended to consume at least five servings of a variety of fruits and vegetables every day.
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