Vitamin C related to reduced risk of cardiovascular disease and early death

July 7, 2015
Vitamin C related to reduced risk of cardiovascular disease and early death

New research from the University of Copenhagen and Herlev and Gentofte Hospital shows that high vitamin C concentrations in the blood from the intake of fruit and vegetables are associated with a reduced risk of cardiovascular disease and early death.

Fruit and vegetables are healthy. We all know that. And now there is yet another good reason for eating lots of it. New research from the University of Copenhagen shows that the risk of and falls with a high intake of and vegetables, and that this may be dued to vitamin C.

The study, which has just been published in the well known American Journal of Clinical Nutrition, is based on the Copenhagen General Population Study.

As part of the study, the researchers had access to data about 100,000 Danes and their intake of as well as their DNA. "We can see that those with the highest intake of fruit and vegetables have a 15% lower risk of developing cardiovascular disease and a 20% lower risk of early death compared with those who very rarely eat fruit and vegetables. At the same time, we can see that the is related to high vitamin C concentrations in the blood from the fruit and vegetables," says Camilla Kobylecki, a medical doctor and PhD student at the Department of Clinical Biochemistry, Herlev and Gentofte Hospital.

Vitamin C from food rather than supplements

Among other things, vitamin C helps build connective tissue which supports and connects different types of tissues and organs in the body. Vitamin C is also a potent antioxidant which protects cells and biological molecules from the damage which causes many diseases, including cardiovascular disease. The human body is not able to produce vitamin C, which means that we must get the vitamin from our diet.

"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 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," says Boerge Nordestgaard, a clinical professor at the Faculty of Health and Medical Sciences, University of Copenhagen, and a consultant at Herlev and Gentofte Hospital.

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

Explore further: Five daily portions of fruit and vegetables may be enough to lower risk of death

Related Stories

Five daily portions of fruit and vegetables may be enough to lower risk of death

July 30, 2014
These results conflict with a recent study published in BMJ's Journal of Epidemiology and Community Health suggesting that seven or more daily portions of fruits and vegetables were linked to lowest risk of death.

New research into optimising our levels of vitamin C

March 4, 2013
(Medical Xpress)—A daily vitamin C intake equivalent to eating two kiwifruit a day is required to ensure our muscles maintain optimal levels, researchers from the University of Otago, Christchurch have found.

Poor nutrition leads to development of chronic diseases

June 24, 2014
International research involving the University of Adelaide has shown for the first time that poor nutrition – including a lack of fruit, vegetables and whole grains – is associated with the development of multiple chronic ...

High levels of vitamin D is suspected of increasing mortality rates

March 10, 2015
The level of vitamin D in our blood should neither be too high nor to low. Scientists from the University of Copenhagen are the first in the world to show that there is a connection between high levels of vitamin D and cardiovascular ...

Low vitamin D levels increase mortality

November 18, 2014
New research from the University of Copenhagen and Copenhagen University Hospital shows that low blood vitamin D levels increase mortality. The study included 96,000 Danes and was recently published in the distinguished British ...

Infrared dry blanching may retain higher level of vitamin C in dried mangos

June 19, 2015
Mangos contain several bioactive compounds that are potentially related to chronic disease prevention. A new study in the June issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), ...

Recommended for you

New shoe makes running 4 percent easier, 2-hour marathon possible, study shows

November 17, 2017
Eleven days after Boulder-born Shalane Flanagan won the New York City Marathon in new state-of-the-art racing flats known as "4%s," University of Colorado Boulder researchers have published the study that inspired the shoes' ...

Dog ownership linked to lower mortality

November 17, 2017
A team of Swedish scientists have used national registries of more than 3.4 million Swedes aged 40 to 80 to study the association between dog ownership and cardiovascular health. Their study shows that dog owners had a lower ...

Vaping while pregnant could cause craniofacial birth defects, study shows

November 16, 2017
Using e-cigarettes during pregnancy could cause birth defects of the oral cavity and face, according to a recent Virginia Commonwealth University study.

Study: For older women, every movement matters

November 16, 2017
Folding your laundry or doing the dishes might not be the most enjoyable parts of your day. But simple activities like these may help prolong your life, according to the findings of a new study in older women led by the University ...

When vegetables are closer in price to chips, people eat healthier, study finds

November 16, 2017
When healthier food, like vegetables and dairy products, is pricier compared to unhealthy items, like salty snacks and sugary sweets, Americans are significantly less likely to have a high-quality diet, a new Drexel University ...

Children's exposure to secondhand smoke may be vastly underestimated by parents

November 15, 2017
Four out of 10 children in the US are exposed to secondhand smoke, according to the American Heart Association. A new Tel Aviv University study suggests that parents who smoke mistakenly rely on their own physical senses ...

1 comment

Adjust slider to filter visible comments by rank

Display comments: newest first

SusejDog
1 / 5 (1) Jul 07, 2015
This has got to be the worst article in a long time. The health benefits of fruits and vegetables have been known for a long time. While they contain innumerable phytochemicals of interest, vitamin C is just one of them. It's not a significant one in itself because supplemental vitamin C or even vitamin C with bioflavonoids won't confer anywhere near the same benefit. People have used supplemental vitamin C in high doses for many decades. If the authors of the study cannot show a corresponding benefit with supplemental C, they haven't studied anything at all.

There are two kinds of vitamin C - reduced and oxidized. Only one of these is an antioxidant, i.e. of course the reduced form. Both forms however serve as vitamins. Furthermore, the oxidized form is of at least two types, i.e. dehydroascorbic acid (DHA) and semidehydroascorbic acid (SDA). Yes, this is all useless information for the purpose of the article.

Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.