Health

Eating vegetables does not help prevent cardiovascular disease


showed that higher consumption of cooked or undercooked vegetables is unlikely to affect the risk of cardiovascular disease. They also explain how confounding factors may have explained previous spurious, positive findings.

“The UK Biobank is a potentially large-scale study of how genetics and environment contribute to the development of the most common and life-threatening diseases. Here, we use large sample size, long-term follow-up, and detailed information on social and lifestyle factors, to reliably assess the association of high vegetable intake with later risk of cardiovascular disease.” , said Professor Naomi Allen, UK Biobank principal scientist and co-author of the study.

Research details

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

The researchers used responses that enrolled 399,586 participants (of whom 4.5% went on to develop cardiovascular disease) to questions about their average daily intake among uncooked vegetables. compared to cooked. They analyzed the association with the risk of hospitalization or death from myocardial infarction, stroke, or major CVD. They controlled for a range of possible confounders, including socioeconomic status, physical activity, and other dietary factors.

Importantly, the researchers also assessed the potential role of ‘residual noise’, i.e. whether additional unknown factors or incorrect measurement of known factors could lead to pseudo-statistical association between cardiovascular disease risk and vegetable consumption.

The average total daily intake of vegetables, raw and cooked vegetables was 5.0, 2.3, and 2.8 heaping tablespoons per person.

Results of the study

The risk of death from CVD was about 15% lower for those who ate the most than for those who ate the least vegetables. However, this apparent impact was substantially attenuated when possible confounding factors related to socioeconomics, nutrition and health, and medicine were taken into account.

Controlling for these factors reduced the predictive statistical power of vegetable intake by more than 80% for CVD, suggesting that more precise measures of these confounding factors would explain any What are the residual effects of eating vegetables?

Dr Qi Feng, a researcher at 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 Instead, our analyzes suggest that the seemingly protective effect of vegetable consumption against cardiovascular disease risk is most likely explained by deviations from residual confounding factors, related to differences in socioeconomic status and lifestyle.”

Feng et al. suggests that future studies should further evaluate whether specific vegetables or their preparation methods may affect cardiovascular disease risk.

Final author Dr Ben Lacey, Associate Professor in the department at the University of Oxford, concludes: “This is an important study with implications for understanding the dietary causes of cardiovascular disease and the burden of cardiovascular disease. However, eating a balanced diet and maintaining a healthy weight are still an important part of maintaining good health and reducing the risk of major diseases, including some cancers. It is recommended to eat at least five servings of fruit and vegetables a day.”

Source: Eurekalert



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