Some major clinicians question studies that suggest that eating vegetables has less of an impact on the risk of cardiovascular disease than previously thought.
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Eating sufficient amounts of vegetables may be good for your overall health, but surprising results from studies show that including them in your diet is at little or no risk of developing cardiovascular disease (CVD). Suggested that it may not affect you.
According to a study led by the Nuffield Department of Population Health at Oxford University, cooked vegetables do not appear to reduce the risk of CVD, and the slight reduction associated with the consumption of raw vegetables may be due to contaminating factors. They said their findings published in the journal, Nutrition frontier It may mean that advice on vegetable intake and heart disease in high-income countries needs to be reassessed.
However, leading experts commented that the findings confirmed that the higher the overall vegetable consumption, the lower the risk of cardiovascular disease.
UK biobank data
Promoting health through a vegetable-rich diet is supported by a wealth of evidence, along with guidelines that consistently recommend them as a valuable source of key and micronutrients such as dietary fiber, vitamins, and phytochemicals. I am. However, research teams, including the Chinese University of Hong Kong and the University of Bristol, have set out to investigate the independent effects of cooked and raw vegetables on health outcomes. Previous epidemiological studies have shown inconsistent findings, they said.
They conducted a survey based on 399,586 people with no history. Angina, strokeWhen Myocardial infarction, Those who have registered with UK Biobank. Of these, 55.4% were female and 90.9% were white. The average BMI was 27.3.
Raw and cooked vegetables
From their registration questionnaire, we found that the average intake of vegetables was 2.3 tablespoons of raw vegetables per day, and 2.8 of cooked vegetables. 12. During the average follow-up period of one year, 4.5% of participants continued to develop CVD.
There was an inverse correlation between incident CVD and total and raw vegetable intake, but not with cooked vegetable intake. Those who ate the most vegetables, both cooked and raw, had a 10% lower incidence of CVD than those who ate the least. However, raw vegetable intake was associated with an 11% reduction in CVD in those who ate the most and those who ate the least, but no reduction was seen in cooked vegetables.
Eating more than two tablespoons of cooked raw vegetables daily reduces the risk of dying from CVD, but there is little evidence that higher intakes provide greater protection. Similarly, there was evidence of an inverse correlation between CVD mortality and raw vegetable intake.
Dr. Qi Feng, a researcher at the Nuffield Department of Population Health, said: “Our large study found no evidence of a protective effect on vegetable intake against the development of CVD. The risk of cardiovascular disease is a residual confounding factor associated with socioeconomic status and lifestyle differences. Very likely to be explained by the bias from. “
Expert opinion
Some clinical professionals had problems interpreting the findings.
Dr. Dippendergill, NIHR Clinical Lecturer, University of London, St. Georges Told the Science Media Center That is, “many of the confounding factors that are considered tuned may actually represent a mediation mechanism. For example, vegetable consumption may be reduced. Cardiovascular risk By lowering blood pressure and weight and improving glycemic control.
“By adjusting for such properties, the author may inadvertently deny some of the mechanisms by which vegetable consumption has a beneficial effect.”
Tom Sanders, Professor Emeritus of Nutrition and Nutrition at King’s College London, said: They are taking medications for hypercholesterolemia and hypertension compared to the group with the lowest intake (that is, this group was at higher risk of CVD). “These findings should not be taken to show that eating more vegetables does not benefit health, especially cardiovascular health,” he added.
Naveed Sattar, a professor of metabolic medicine at the University of Glasgow, agreed. “In short, this paper should not change the advice to eat at least five parts of fruit and vegetables a day,” he said. “Sadly, many people in the UK are well below this and need to do more to promote better vegetable intake.
“In fact, I think we underestimated the importance of a healthy diet for health and illness in general.”
