In a recent study from the University of East Anglia and Harvard, researchers found that eating a cup of blueberries a day reduces risk factors for cardiovascular disease.
They found that eating 150g of blueberries daily reduces the risk of heart disease by up to 15%.
They say that blueberries and other berries should be included in dietary strategies to reduce the risk of cardiovascular disease — particularly among at-risk groups.
In the study, the team examined whether eating blueberries had any effect on Metabolic Syndrome — a condition, affecting 1/3 of westernized adults.
It comprises at least three of the following risk factors: high blood pressure, high blood sugar, excess body fat around the waist, low levels of ‘good cholesterol’ and high levels of triglycerides.
Having Metabolic syndrome significantly increases the risk of heart disease, stroke and diabetes and often statins and other medications are prescribed to help control this risk.
The team tested the effects of eating blueberries daily in 138 overweight and obese people, aged between 50 and 75, with Metabolic Syndrome.
They looked at the benefits of eating 150 gram portions (one cup) compared to 75 gram portions (half a cup). The participants consumed the blueberries in freeze-dried form.
The researchers found that eating one cup of blueberries per day resulted in sustained improvements in vascular function and arterial stiffness — making enough of a difference to reduce the risk of cardiovascular disease by between 12% and 15%.
They say the simple and attainable message is to consume one cup of blueberries daily to improve heart health.
If you care about nutrition and heart health, please read studies about this food ingredient may strongly increase heart disease death risk and findings of this nutrient can protect your heart rate.
For more information about food and heart health, please see recent studies about this popular weight loss diet linked to higher heart disease risk and results showing that eating whole eggs bad for your heart.
The study is published in the American Journal of Clinical Nutrition. One author of the study is Prof Aedin Cassidy.
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