Green leafy vegetables are superior to other foods in their nutrient density, and unsurprisingly, greater intake of leafy greens is associated with reduced risk of cardiovascular disease.1, 2 Greater consumption of cruciferous vegetables (a family of vegetables known for their anti-cancer effects, which includes many leafy greens such as kale, cabbage and bok choy, is similarly associated with lower risk of death from cardiovascular disease and from all causes.3
Joel Fuhrman writes: In my book, The End of Heart Disease, I cite a study in which 134,796 adults were followed for years (women were followed for a mean of 10.2 years and men for 4.6 years). A linear inverse association was revealed between eating these green vegetables and cardiovascular mortality. This means that the more greens eaten, the fewer heart attacks and stroke deaths, with no leveling off of the trend. All vegetables were linked to increased protection from premature death, but green cruciferous vegetables offered the most protection.3
Joel Fuhrman writes: In my book, The End of Heart Disease, I cite a study in which 134,796 adults were followed for years (women were followed for a mean of 10.2 years and men for 4.6 years). A linear inverse association was revealed between eating these green vegetables and cardiovascular mortality. This means that the more greens eaten, the fewer heart attacks and stroke deaths, with no leveling off of the trend. All vegetables were linked to increased protection from premature death, but green cruciferous vegetables offered the most protection.3
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