A new study published in the Journal of the American Heart Association has found that consuming leafy green vegetables is associated with a lower risk of heart disease. The study followed over 100,000 people over a 30-year period and found that those consuming the largest amount of leafy greens had a 23% lower risk of developing heart disease compared to those consuming the lowest amount. Eating more leafy greens is also associated with better digestion, improved brain health, and a lower risk of cancer. The American Heart Association recommends consuming at least 1 1/2 to 2 cups of leafy greens per week for optimal health benefits.

Leaf-Lovers Rejoice: New Study Shows Health Benefits of Eating More Greens

The Study

A recent study published in the Journal of the American Heart Association has shown that eating more leafy green vegetables is associated with a lower risk of heart disease. The study, which followed more than 100,000 people over a period of 30 years, found that those who consumed the highest amount of leafy greens had a 23% lower risk of developing heart disease compared to those who consumed the lowest amount.

The Benefits

This study adds to growing evidence that consuming more leafy greens is beneficial for overall health. Here are just a few of the health benefits associated with eating more greens:

Lower risk of heart disease

As the recent study showed, consuming more leafy greens is associated with a lower risk of heart disease. This is likely due to the high levels of vitamins, minerals, and antioxidants found in these vegetables.

Better digestion

Leafy greens are high in fiber, which is important for maintaining a healthy gut. Fiber helps regulate digestion, prevents constipation, and can even help prevent colon cancer.

Better brain health

Many leafy greens are also high in folate, which is important for maintaining healthy brain function. Folate has been shown to help prevent cognitive decline and may even help prevent Alzheimer’s disease.

Lower risk of cancer

Some leafy greens, such as kale and spinach, contain compounds that have been shown to have anti-cancer properties. These compounds can help prevent the growth and spread of cancer cells in the body.

FAQs

Q: What are some examples of leafy greens?

A: Some examples of leafy greens include spinach, kale, arugula, collard greens, and Swiss chard.

Q: How much leafy greens should I be eating?

A: The American Heart Association recommends consuming at least 1 1/2 to 2 cups of leafy greens per week for optimal health benefits.

Q: Are there any potential drawbacks to eating too many leafy greens?

A: While leafy greens are generally very healthy, consuming too much of certain types of greens, such as spinach or kale, can lead to an excessive intake of oxalates. This can potentially lead to kidney stones in some people. It’s important to consume a balanced diet and not rely too heavily on any one type of food.