cruciferous vegetables reduce your risk of heart attack and stroke

Some of the healthiest vegetables in the world are the cruciferous vegetables, like broccoli, cauliflower, kale, Brussels sprouts, bok choy, collards, radish, watercress and others. Eating them reduces your risk of cardiovascular diseases like heart attack and stroke. And now we may know why.

New research has discovered that eating cruciferous vegetables is associated with less blood vessel disease. The study looked at 684 older women from Australia. Their average age was 74.9. It found that the ones who eat more cruciferous vegetables have a lower risk of having extensive calcium build up on their aortas. That calcium build up is a major marker for blood vessel disease. Calcium build up reduces blood flow and is a leading cause of heart attack and stroke. And that may be why eating cruciferous vegetables prevents you from having a heart attack or stroke.

How much do you need to eat? Not much. The women who ate 44.6 of cruciferous vegetables a day had a significant 46% lower risk of having extensive accumulation of calcium on their aorta than the women who ate the least cruciferous vegetables. That would be like eating ¼ cup of steamed broccoli or ½ cup of raw cabbage.

So, there’s one more reason to eat your cruciferous veggies.

British Journal of Nutrition 2020;doi:10.1017/S0007114520002706

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