One Major Effect Eating Tomatoes and Olive Oil Has on Your Heart
Plant-based diets minimize heart disease risk, according to plenty of data. However, a recent meta-analysis found that certain plant-based foods
The US's greatest cause of mortality is heart disease, according to the CDC. Over 868,000 Americans die from heart disease, stroke
On July 6, University of Naples researchers released a meta-analysis on food and heart disease risk in Cardiovascular Research.
They focused on red meat, chicken, eggs, dairy, veggies, nuts, and grains. The main finding was that a diet high in vegetables
And low in meat reduced heart disease mortality. But the findings went further—they identified specific foods that reduced CHD and CVD risk.
As for vegetable types, high compared to low consumptions of green leafy vegetables and tomatoes are associated with a significant 17%
The idea is that eating less meat and more leafy greens and tomatoes lowers heart disease risk.
Lycopene, an antioxidant in tomatoes, improves vascular function and protects against Butter is high in saturated fats, therefore replacing it with olive oil will lower your heart disease risk
In one study, increasing olive oil consumption by 5 grams (a tablespoon has 13.3 grams) reduced CHD incidence by 7%, CVD incidence by 4%, and CVD death by 8%.
Eating at least two servings of vegetables daily reduced heart disease risk by 34%, with green vegetables and tomatoes having the greatest benefit.