Frequent consumption of vegetables is considered important for one balanced nutrition and to prevent various diseases. But it can also reduce the risk cardiovascular disease or cardiovascular death? The data do not confirm This is the conclusion of a major new study by Britain and Hong Kong, which seeks to undermine the established perception of the subject. In other words, it is less likely to reduce the risk of a fatal heart attack or stroke because one eats a lot of vegetables.
Researchers at its universities Oxford and his Bristolas well as its Chinese University Hong Kong, led by epidemiologist Dr. Chi Feng of the Oxford Department of Public Health, who published the issue in the journal Frontiers in Nutrition, analyzed data on nearly 400,000 people with an average age of 56 years. During the 12 years of the study, 18,052 or 4.5% were diagnosed with cardiovascular disease, while there were 4,406 cardiovascular deaths.
The study analyzed the eating habits of individuals, especially with regard to the average daily consumption of cooked or raw vegetables and then correlated with the likelihood of hospitalization or death due to heart attack, stroke or other serious cardiovascular problem. It was initially estimated that the risk of cardiovascular death was about 15% lower for those who ate the most raw vegetables compared to those who ate the fewest, while cooked vegetables had almost no reduction in risk.
However, when various other factors were then taken into account, such as diet, socio-economic factors, medical, behavioral, etc., the final “verdict” of the scientists was that any benefit, even the raw ones. vegetables for cardiovascular health almost was disappearing.
According to Feng, “our large study found no evidence of a protective effect of eating vegetables in relation to cardiovascular disease.
“On the contrary, our analysis shows that the seemingly protective effect is most likely due to bias related to other factors, such as socioeconomic status and lifestyle.”
Read the full study here
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