Vitamin C Linked To Reduced Risk Of Early Death

High concentrations of vitamin C in the blood as a result of eating fruit and vegetables are associated with a lower risk of cardiovascular disease and early death, according to a new study.

Camilla Kobylecki, a medical doctor and PhD student in the clinical biochemistry department of Herlev and Gentofte Hospital, says:

“We can see that those with the highest intake of fruit and vegetables have a 15 percent lower risk of developing cardiovascular disease and a 20 percent lower risk of early death compared with those who very rarely eat fruit and vegetables. At the same time, we can see that the reduced risk is related to high vitamin C concentrations in the blood from the fruit and vegetables.”

Vitamin C helps to build connective tissue, which supports and connects different types of tissues and organs in the body. Vitamin C is additionally a potent antioxidant that protects cells and biological molecules from the damage that causes many diseases, including cardiovascular disease.

But our human bodies are not able to produce vitamin C, which means that we must get the vitamin from our diet.

Børge Nordestgaard, of the Faculty of Health and Medical Sciences, University of Copenhagen, says:

“We know that fruit and vegetables are healthy, but now our research is pinpointing more precisely why this is so. Eating a lot of fruit and vegetables is a natural way of increasing vitamin C blood levels, which in the long term may contribute to reducing the risk of cardiovascular disease and early death

You can get vitamin C supplements, but it is a good idea to get your vitamin C by eating a healthy diet, which will at the same time help you to develop a healthier lifestyle in the long term, for the general benefit of your health.”

The researchers are extending their work to determine which other factors, combined with vitamin C, have an impact on cardiovascular disease and death.

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