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Vitamin C To Beat Heart Disease

Cardiovascular disease is the leading cause of death worldwide. But the good news is by observing dietary habits the risk of heart disease may be substantially reduced. New research has been conducted in Denmark through the University of Copenhagen and Herley and Gentofte Hospital on about 100.000 danes, and the results published in the American Journal of Clinical Nutrition (ACJN) show interesting conclusions about how an increase of blood levels of Vitamin C help preventing heart disease.

As part of the study, the researchers had access to data about 100,000 Danes and their intake of fruit and vegetables as well as their DNA. “We can see that those with the highest intake of fruit and vegetables have a 15% lower risk of developing cardiovascular disease and a 20% lower risk of early death compared with those who very rarely eat fruit and vegetables. At the same time, we can see that the reduced risk is related to high vitamin C concentrations in the blood from the fruit and vegetables,” says Camilla Kobylecki, a medical doctor and PhD student at the Department of Clinical Biochemistry, Herlev and Gentofte Hospital.

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin. Unlike most mammals and other animals, humans do not have the ability to make ascorbic acid and must obtain vitamin C from the diet.

Prospective cohort studies indicate that higher intakes of vitamin C from either diet or supplements are associated with a reduced risk of cardiovascular disease (CVD), including coronary heart disease and stroke.

More details on Vitamin C to fight heart disease in next page.

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