Eating vegetables appears to be useless for heart health – a large-scale study

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Can a diet rich in vegetables also reduce 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. plausible because their ingredients, such as carotenoids and alpha-tocopherol, have properties that may protect against cardiovascular disease.

But so far, preliminary research on the overall effect of vegetable consumption on cardiovascular disease were controversial.

Now, new results from a powerful, large-scale new study show that higher consumption of cooked or raw vegetables is unlikely to affect the risk of heart disease. They also explain how confounding factors may have explained previous false positives.

Dr Qi Feng, Research Fellow in the Nuffield Department of Population Health at the University of Oxford and lead author of the study, said:

“Our large study found no evidence of a protective effect of vegetable consumption on cardiovascular disease. Our analyzes show that the apparent protective effect of vegetable consumption on cardiovascular disease risk is most likely due to bias due to residual confounding factors related to differences in socioeconomic status and lifestyle.”

Feng and others suggest that future studies should further evaluate whether certain types of vegetables or the way they are prepared may affect cardiovascular disease risk.