Leafy Green Vegetables Can Decrease The Risk Of Heart Disease And Stroke

You can protect your heart by adding more leafy greens to your diet. In fact, a recent study has shown that eating leafy greens on a regular basis can reduce your risk of heart disease and a stroke by 40 percent. The study was conducted by Edith Cowan University.

The study involved 1,000 women from Western Australia. It followed women over a 15-year-period. The study asked questions about the woman’s nitrate intake. Nitrate is a substance that is found in vegetables. The study found that the women who had the highest nitrate intake were the least likely to have a stroke or heart attack.

Kale, lettuce and spinach have the highest amount of nitrates. You do not have to eat a lot of vegetables in order to reap the benefits. In fact, if you get one serving of leafy greens per day, then you can benefit your health. It is not hard for most people to get a serving of leafy green vegetables.

Dr. Catherine Bondonno was the lead researcher in the study. She stated that the bacteria in the mouth plays a role in cardiovascular health. The bacteria breaks down nitrate and turns it into nitrite. Compounds like nitrite break down help regulate blood pressure. This can help improve heart disease. People get most of their nitrates from vegetables.

Lauren Blekkenhorst is a PHD student who was also involved in the study. She had done a similar study that had the same findings. She also recommends that people get one cup of vegetables per day. This is equivalent to 75 grams.

Leafy green vegetables can benefit your health in many other ways. They can reduce the risk of type 2 diabetes. Green vegetables are also a great source of calcium and magnesium. Furthermore, people who eat green vegetables can reduce their risk of a hip fracture.