Eating Leafy Vegetables, Olive Oil, Lowers Risk Of Coronary Heart Disease - Study

Italian researchers who looked at self-reported diet and health data from nearly 30,000 women in large-scale investigations conducted in the 1990s found that the more leafy vegetables and olive oil consumed, the lower the risk of coronary heart disease (CHD). No such association was found between consumption of fruits and CHD, however. Researchers followed the women for an average of eight years, keeping track of adverse health events. The women experienced 144 major heart disease-related events, such as heart attack or bypass surgery. Women who ate at least one daily serving (about 2 oz) of leafy vegetables such as raw lettuce, or cooked vegetables like spinach, were 46 percent less likely to develop heart disease than women who ate only two portions a week, researchers found.