Vitamin C lowers the risk of cardiovascular disease

High serum levels of vitamin C through fruit and vegetable consumption are associated with a lower risk of premature death, according to this new Danish study.

At the University of Copenhagen, researchers wanted to identify the relationship between fruit and vegetable consumption, vitamin C status and health. We all know that fruits and vegetables are good for your health. But in the long term, do we know what comes from plants for there to be such benefits?

100,000 DNA collected

The researchers collected the fruit and vegetable consumption figures of 100,000 Danes as well as their DNA. They found that the biggest consumers of fruits and vegetables were 15% less likely to develop cardiovascular disease than the light consumers. And that in addition, their risk of premature death is reduced by 20%. The scientists explain that these results are linked to high levels of vitamin C in fruits and vegetables.

Prefer food sources of vitamin C: fruits and vegetables

Researchers emphasize increasing vitamin C intake through the consumption of fruits and vegetables, rather than supplements, to promote healthy eating habits. They believe that this effort can only be beneficial in the long term, both for the prevention of premature death and for the adoption of a healthy diet.


Nordestgaard B, Genetically high plasma vitamin C, intake of fruit and vegetables, and risk of ischemic heart disease and all-cause mortality: a Mendelian randomization study. Faculty of Health and Medical Sciences


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