Fruit and vegetable consumption linked with lower heart disease risk

Increased consumption of fruit and vegetables may be linked with a lower risk of death from ischaemic heart disease (IHD), according to a new study.

Oxford University has published a new analysis of results from the European Prospective Investigation into Cancer and Nutrition study, which has monitored the heart health of 300,000 people from eight European nations since 1992.

It was found that for every portion of fruit eaten per day above a minimum of two, the risk of death from IHD fell by four percent, with maximum benefit seen among those eating eight portions or more.

The researchers conceded that this link may be due to other lifestyle factors among those with a healthier diet, adding that further studies of the biological link between eating fruits and IHD are needed.

In an accompanying European Heart Journal editorial, Professor Sir Michael Marmot of University College London said the data shows that "moving to a diet that emphasises fruit and vegetables is of great importance to public health".

Last month, research from King's College London and the University of East Anglia showed that allium vegetables such as garlic and onions can help to protect against hip osteoarthritis.