Vegetables that reduce the risk of early death from heart disease

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Eating some vegetables reduces the risk of early death, thereby helping to live longer. For this purpose, experts advise to eat fermented vegetables.

The most common cause of early death is cardiovascular disease, which is usually associated with conditions that include narrowing or blockage of blood vessels, which can lead to chest pain (angina), heart attack or stroke.

“If you want to live a long life, it is extremely important to prevent the mechanisms underlying heart disease. The two most common factors in the occurrence of heart diseases are excess weight and high cholesterol,” said experts from the British Heart Foundation.

They reminded that these two circumstances are often interrelated: if a person is significantly overweight, fatty deposits accumulate in the arteries, damaging the normal blood flow to the heart. Certain products help fight the dangerous process of cholesterol plaque growth on the walls of arteries.

“Bad” LDL cholesterol sticks to the inner wall of arteries, which is one of the most harmful types of fatty deposits that damage and clog blood vessels. You can reduce the amount of LDL cholesterol by increasing the level of “good” HDL cholesterol, which collects LDL particles and transports them back to the liver, which ensures further elimination. The diet is an effective way to achieve this,” the foundation's experts said.

They said that fermented vegetables, which reduce the risk of early death, are associated with the consequences of heart disease. They specifically recommended eating kimchi, a traditional Korean dish made from fermented vegetables including cabbage, onions, garlic, ginger, and chili peppers.

“A four-week study involving 22 overweight people showed that eating of fermented vegetables helps lower body mass index (BMI) and body fat, as well as blood sugar levels, all of which contribute to heart disease. People who eat them show healthier indicators of blood pressure and percentage of fat in the body”, – shared the representatives of the Foundation.

As for kimchi itself, according to experts, it helps to reduce the risk of heart diseases. They attribute this effect to the anti-inflammatory properties of the product, explaining that inflammation can be the main cause of heart disease.