More Vitamin C May Significantly Reduce Risk of Cardiovascular Disease
While previous studies have found that vitamin C may have a protective effect on cardiovascular health, results have been inconsistent. A recent study suggests that having a higher intake of vitamin C may reduce the risk of death by cardiovascular disease by as much as 70%.
Participants in the study included 13,421 people who were given questionnaires that determined how often they’d consumed certain food and beverage items over the past year. The researchers then divided the participants into three groups: lowest vitamin C intake, middle vitamin C intake, and highest vitamin C intake.
After examining the data, they found that the people who consumed the most vitamin C were more likely to be older, female, and physically active. They were less likely to be current smokers and they spent less time watching television. They also had higher fiber intake, followed a Mediterranean diet pattern, and were more likely to take vitamin C supplements.
The researchers also found that cardiovascular conditions, including aortic aneurism, heart failure, and hypertriglyceridemia, were less common at baseline in the highest vitamin C intake group. They did find, however, that group was more prone to hypertension, venous thrombosis, diabetes, and cancer. They hypothesized this was due to the higher average age in that group, when compared with the other two groups.
Researchers from the University of Navarra in Spain led the study. It was published on August 29, 2017, in Nutrients.
Vitamin C is an essential nutrient that has been linked to numerous other health benefits including heart health, brain health, eye health and improved mood. It can be found in high levels in citrus fruits and dark leafy greens such as cantaloupe, oranges, kiwis, and papaya, and in dark leafy greens such as broccoli and kale.