Olive oil and green vegetables keep the heart healthy--study
by Neharika Sabharwal - January 3, 2011
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A diet rich in green leafy vegetables with a moderate but regular intake of olive oil, known for its culinary versatility and exceptional health benefits, could be the natural weapon against heart disease, suggests a new study.

According to researchers, women who eat at least one serving of green leafy vegetables and consume three to four table spoons of olive oil every day can keep their heart strong and arteries clear in the long run.

Lead author of the study, Dr. Domenico Palli from the Cancer Research and Prevention Institute in Florence explained, "Probably the mechanisms responsible for the protective effect of plant-origin foods on cardiovascular diseases involve micronutrients such as folate, antioxidant vitamins and potassium, all present in green leafy vegetables.”

Details of the study

In a bid to investigate the co-relation between consumption of vegetables and olive oil and the risk of coronary heart diseases, the researchers conducted a large national health study.

They tracked nearly 30,000 women for a span of eight years to find out who developed heart disease.

The average age of the study subjects at the start of the study was 50 years. The investigators collected information pertaining to their dietary habits.

In addition, factors such hypertension, smoking, education, menopause, physical activity, alcohol intake were also taken into account.

Major events of fatal and nonfatal cardiovascular incidents were identified through a review of clinical records.

Revelations of the study

It was noted that in the follow-up period, 144 major heart disease-related events such as heart attack or bypass surgery occurred.

The investigators found that women whose diet comprised of at least one daily serving (about two ounces) of green vegetables, (a salad of raw lettuce or endives, or cooked vegetables like spinach or chard) cut their risk of developing heart ailments by nearly 40 percent compared to those who ate not more than two portions of vegetables in a week.

In addition, it was noted that females who consumed around an ounce of olive oil in a day reduced their risk of coronary heart disease by 44 percent as opposed to women whose intake was half-ounce or less every day.

However, no benefits for a healthy heart emerged from high consumption of other vegetables, such as roots, cabbages, tomatoes or fruits.

The study has been published in the 'American Journal of Clinical Nutrition.'

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