Green leafy vegetables reduce cardiovascular disease

Objectives:
Low- and middle-income countries (LMICs) are currently experiencing increasing cardiovascular disease (CVD) rates. Green leafy vegetables (GLV), which are abundant in these countries, are known to be particularly rich in cardioprotective nutrients. Therefore, this review article has been conducted.

Does green leafy vegetables consumption reduce cardiovascular disease?

Study design:
This review article included 17 cohort studies.

Results and conclusions:
The investigators found green leafy vegetables consumption significantly reduced incident cardiovascular disease events with 7% [pooled RR = 0.93, 95% CI = 0.92 to 0.95].

The investigators found in subgroup analyses that green leafy vegetables consumption significantly reduced incident cerebral infarction with 8% [RR = 0.92, 95% CI = 0.88 to 0.96].

The investigators found in subgroup analyses that green leafy vegetables consumption significantly reduced heart disease with 7% [RR = 0.93, 95% CI = 0.87 to 0.99].

The investigators found in subgroup analyses that green leafy vegetables consumption significantly reduced other cardiovascular disease events with 5% [RR = 0.95, 95% CI = 0.93 to 0.98].

The investigators concluded that green leafy vegetables consumption reduces incident cardiovascular disease, particularly incident cerebral infarction and heart disease. These findings are especially important in low- and middle-income countries where the burden of cardiovascular disease remains high.

Original title:
Dietary intakes of green leafy vegetables and incidence of cardiovascular diseases by Ojagbemi A, Okekunle AP, […], Owolabi M.

Link:
https://pubmed.ncbi.nlm.nih.gov/34128951/

Additional information of El Mondo:
Find more information/studies on vegetable consumption and cardiovascular disease right here.

The green leafy vegetables are:

arugula
beet greens
bok choy
cabbage
collard greens
endive
kale
microgreens
romaine lettuce
spinach
swiss chard
turnip greens
watercress