Eating vegetables does not protect against cardiovascular disease, finds large-scale study

By Mischa Dijkstra, Frontiers science writer A long-term ‘UK Biobank’ study on almost 400,000 people finds little or no evidence that differences in the amount of consumed cooked or uncooked vegetables affects the risk of cardiovascular disease. When known socio-economic and lifestyle confounding factors are corrected for, the small apparent positive effect that remains could likely also be explained away by further confounders. A sufficient intake of vegetables is important for maintaining a balanced diet and avoiding a wide range of diseases. But might a diet rich in vegetables also lower the risk of cardiovascular disease (CVD)? Unfortunately, researchers from the Nuffield Department of Population Health at the University of Oxford, the Chinese University of Hong Kong, and the University of Bristol found no evidence for this. That the consumption of vegetables might lower the risk of CVD might at first sight seem plausible, as their ingredients such as carotenoids and alpha-tocopherol have properties that could protect against CVD. But so far, the evidence from previous studies for an overall effect of vegetable consumption on CVD has been inconsistent. Now, new results from a powerful, large-scale new study in Frontiers in Nutrition shows that a higher consumption of cooked or … Continue reading Eating vegetables does not protect against cardiovascular disease, finds large-scale study