Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Vegetable consumption is supported by scientific evidence as beneficial for cardiovascular disease (CVD) prevention and management. Numerous epidemiological studies and meta-analyses have found that higher intakes of vegetables are associated with a reduced risk of CVD, including coronary heart disease and stroke. The cardioprotective effects are attributed to the high content of dietary fiber, vitamins (such as vitamin C and folate), minerals (like potassium and magnesium), and phytochemicals (such as flavonoids and carotenoids) found in vegetables. These components may improve blood pressure, lipid profiles, endothelial function, and reduce inflammation and oxidative stress. For example, the 2017 American Heart Association guidelines and the 2021 European Society of Cardiology guidelines both recommend increased vegetable intake as part of a heart-healthy diet.

However, "Vegetable (unspecified)" is a broad category, and specific effects can vary depending on the type, preparation, and quantity of vegetables consumed. While the evidence base is robust for vegetables collectively, fewer studies address the impact of individual vegetable types. Overall, the recommendation for increased vegetable intake is well-established in clinical and public health guidance for cardiovascular disease risk reduction, but it should be noted that the evidence is based on observational data and dietary patterns rather than interventional trials with "vegetable (unspecified)" as a single intervention.

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