Study Reveals How Eating Vegetables Does Not Protect You From Cardiovascular Diseases

From an early age, we have been told the benefits of vegetables and how they help fight disease. According to researchers at Oxford University’s Nuffield Department of Population Health, the Chinese University of Hong Kong and the University of Bristol, they have found no evidence for this. Can a diet rich in vegetables also reduce the risk of cardiovascular disease (CVD)? Read on to learn more. A new large-scale study was published in Frontiers in Nutrition.Also read – Cholesterol Control: 12 Ayurvedic Herbs And Kitchen Ingredients That Help Raise Cholesterol

Consumption of vegetables may reduce the risk of CVD, at first glance, seems sensible, as their ingredients such as carotenoids and alpha-tocopherols have properties that can protect against CVD. But so far, the evidence from previous studies is inconsistent for the overall effect of vegetable consumption on CVD. Also read – Skincare Tips: Here’s a list of the 5 best and worst foods for your skin – see

The results of a powerful, large-scale study show that increased consumption of cooked or uncooked vegetables is unlikely to affect the risk of CVD. They also explained how the confusing factors may have explained the previous false, positive findings. Also read – 5 wonderful benefits of quitting chocolate for a month

“UK Biobank is a large-scale potential study on how genetics and the environment contribute to the development of the most common and deadly diseases. Here we use detailed information on UK Biobank’s large sample size, long-term follow-up and social and lifestyle factors. , So as to reliably evaluate the association of vegetable intake with the risk of subsequent CVD, “said Professor Naomi Allen, UK. Biobank’s chief scientist and co-author on the study.

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UK Biobank tracked the health of half a million adults in the UK by linking them to their healthcare records. Upon their enrollment in 2006-2010, these volunteers were interviewed about their diet, lifestyle, medical and reproductive history, and other factors.

The researchers used responses from 399,586 participants at the time of enrollment (of whom 4.5 percent developed CVD) for questions about their daily average cooked vegetables and consumption of cooked vegetables. They analyzed the association between myocardial infarction, stroke, or hospitalization with a major CVD or the risk of death. They controlled for a wide range of potentially confusing factors, including socio-economic status, physical activity, and other dietary factors.

Critically, the researchers also assessed the potential role of ‘residual confusion’, i.e., inaccurate measurements of unknown additional factors or known factors could lead to a fake statistical association between CVD risk and plant consumption.

The average daily intake of total vegetables, raw vegetables and cooked vegetables was 5.0, 2.3 and 2.8 tablespoons per person. The risk of dying from CVD was about 15 percent lower for those with the highest intake than those with the lowest vegetable intake. However, this apparent effect was significantly weakened when possible socio-economic, nutritional and health- and drug-related confounding factors were taken into account. Controlling these factors has led to a more than 80 percent reduction in the statistical power of predicting vegetable intake on CVD, suggesting that more precise measures of these complications may explain any residual effect of vegetable intake.

Researcher and lead author of the study at Oxford University’s Nuffield Department of Population Health, Dr. Qi Feng said, “Our large study found no evidence of a protective effect of vegetable consumption on the incidence of CVD. Instead, our analyzes show that the apparent protective effect of vegetable consumption against CVD risk is likely to be accounted for by the bias of residual confounding factors, including socio-economic status and lifestyle differences. “

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Feng et al. Suggested that future studies should further evaluate whether certain types of vegetables or the method of their preparation may affect the risk of CVD.

The last author, Dr. Ben Lacey, an associate professor in the department at Oxford University, concludes: “This is an important study to understand the dietary causes of CVD and the burden of CVD in general due to low vegetable intake. However, eating a balanced diet and maintaining a healthy weight is an important part of maintaining good health and reducing the risk of major diseases, including some cancers. It is widely recommended that you eat at least five servings of a variety of fruits and vegetables daily. ”

(With ANI inputs)


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