Vegetables Protects Your Arteries

Eating vegetables can significantly protect your arteries from the accumulation of fatty deposits, according to a study on mice carried out at Wake Forest University School of Medicine. You can read about this study in the Journal of Nutrition.In this study, scientists used mice that are very susceptible to developing atherosclerosis. Atherosclerosis is a condition in which fatty deposits (plaques) build up in the arteries - eventually blood flow is blocked and patients have a serious risk of heart attack or stroke. Half the mice received a diet rich in vegetables, including peas, corn, carrots, green beans and broccoli. The rest of the mice did not have any vegetables at all. Both groups of mice were fed the diets for 16 weeks, at the end of which scientists checked them for cholesterol content, bodyweight and plaques in the arteries. The vegetable-fed mice had 38% less plaques than the vegetable-free mice. The vegetable-fed mice also had a reduction of 37% in serum amyloid levels - serum amyloid is an indicator of inflammation. It is likely, said the researchers, that a high intake of vegetable may also lower inflammatory activity. The vegetable-fed mice also weighed less than the others and had lower levels of cholesterol. However, the scientists said the reduction in atherosclerosis was not necessarily due to the lower weight and cholesterol levels. Dr. Michael Adams, lead researcher, said that although we all know vegetable are supposed to be good for the health, no studies have yet shown that eating lots of vegetables can actually protect you from developing atherosclerosis. He added that the pathways involved remain uncertain. However, it is more evident now that vegetables do inhibit the hardening of the arteries, which in turn reduces the risk of heart attack and stroke. Scientists say this study is encouraging and that further studies are needed. Nutritionists say humans should consume five portions of fruit and/or vegetables per day. Many say we should include a variety of different colours of fruit and veg. Written by: Christian NordqvistEditor: Medical News Today Copyright: Medical News Today