Vitamin C From Fruits and Vegetables May Lower Risk of Heart Disease
A recent study suggests that people with high vitamin C levels from the intake of fruits and vegetables may have a lower risk of developing cardiovascular disease and early death.
Participants in the study included 97,203 people, 10,123 of whom had ischemic heart disease and 8,477 of whom died. The researchers measured blood levels of vitamin C in 3,512 people and included dietary information on 83,256 individuals.
After examining the data, they found that people with the highest consumption of fruits and vegetables had a 15% lower risk of developing cardiovascular disease and a 20% lower risk of early death when compared with people who rarely ate fruits and vegetables.
Further examination of the data revealed that the reduced risk was directly linked with high blood levels of vitamin C that were a result of fruit and vegetable consumption.
Researchers from the University of Copenhagen and Herlev and Gentofte Hospital conducted the study. It was published online ahead of print on May 6, 2015, in The American Journal of Clinical Nutrition.
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.