FLORENCE, Italy Women who consume higher levels of leafy vegetables and olive oil are less likely to face coronary heart disease (CHD), according to a study of nearly 30,000 subjects (Am J Clin Nutr. 2010 Dec 22) . Women who ate at least a portion of leafy vegetables per day were more than 40 percent less likely to develop heart disease compared with women who ate two or fewer servings of vegetables each week. Similarly, women who consumed at least three tablespoons of olive oil per day were also 40 percent less likely to have heart disease compared with women who ate less.
A group of Italian researchers investigated the association between consumption of fruits, vegetables and olive oil and the incidence of coronary heart disease in 29,689 women enrolled between 1993 and 1998 in five European Prospective Investigation into Cancer and Nutrition (EPIC) in northern cohorts (Turin and Varese), in the center (Florence) and South (Naples and Ragusa) Italy.
the reference diet, body measurements and lifestyle characteristics were collected. The major coronary events (myocardial infarction and fatal and nonfatal coronary revascularization) were identified through a review of medical records. Analyses were stratified by center and adjusted for hypertension, smoking, education, menopause, physical activity, body measurements, caloric intake drinks, alcohol, total meats, vegetables in the analysis fruits and vegetables in the analysis of vegetables.
During a mean of 7.85 years, 144 major CHD events were identified. A sharp reduction in the risk of coronary heart disease among women in the highest quartile of consumption of leafy vegetables (hazard ratio: 0.54, 95% CI 0.33, 0.90, p for trend = 0.03) and olive oil (hazard ratio: 0.56, 95% CI 0.31, 0.99, p for trend = 0.04) was found. By contrast, no association emerged between fruit consumption and risk of CHD.
the reference diet, body measurements and lifestyle characteristics were collected. The major coronary events (myocardial infarction and fatal and nonfatal coronary revascularization) were identified through a review of medical records. Analyses were stratified by center and adjusted for hypertension, smoking, education, menopause, physical activity, body measurements, caloric intake drinks, alcohol, total meats, vegetables in the analysis fruits and vegetables in the analysis of vegetables.
During a mean of 7.85 years, 144 major CHD events were identified. A sharp reduction in the risk of coronary heart disease among women in the highest quartile of consumption of leafy vegetables (hazard ratio: 0.54, 95% CI 0.33, 0.90, p for trend = 0.03) and olive oil (hazard ratio: 0.56, 95% CI 0.31, 0.99, p for trend = 0.04) was found. By contrast, no association emerged between fruit consumption and risk of CHD.
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