Cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and kale and citrus fruits such as oranges, lemons, limes, and grapefruit (and their juices) also made important contributions. Although all fruits and vegetables likely contributed to this benefit, green leafy vegetables, such as lettuce, spinach, Swiss chard, and mustard greens, were most strongly associated with decreased risk of cardiovascular disease.Compared with those in the lowest category of fruit and vegetable intake (less than 1.5 servings a day), those who averaged 8 or more servings a day were 30% less likely to have had a heart attack or stroke. The higher the average daily intake of fruits and vegetables, the lower the chances of developing cardiovascular disease.The largest and longest study to date, done as part of the Harvard-based Nurses’ Health Study and Health Professionals Follow-up Study, included almost 110,000 men and women whose health and dietary habits were followed for 14 years.

A meta-analysis of cohort studies following 469,551 participants found that a higher intake of fruits and vegetables is associated with a reduced risk of death from cardiovascular disease, with an average reduction in risk of 4% for each additional serving per day of fruit and vegetables.

There is compelling evidence that a diet rich in fruits and vegetables can lower the risk of heart disease and stroke. Vegetables, fruits, and disease Cardiovascular disease Have you hesitated to fill your grocery cart with colorful produce because of concerns that pop up in online articles and discussions? Here’s a look at some commonly asked questions, and what the current research says. This not only ensures a greater diversity of beneficial plant chemicals but also creates eye-appealing meals. Eat a variety of types and colors of produce in order to give your body the mix of nutrients it needs. Their low glycemic loads prevent blood sugar spikes that can increase hunger.Īt least nine different families of fruits and vegetables exist, each with potentially hundreds of different plant compounds that are beneficial to health. Eating non-starchy vegetables and fruits like apples, pears, and green leafy vegetables may even promote weight loss. Eat plenty every day.Ī diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check.

No single fruit or vegetable provides all of the nutrients you need to be healthy.

Vegetables and fruits are an important part of a healthy diet, and variety is as important as quantity.

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