One Major Effect Eating Tomatoes and Olive Oil Has on Your Heart

Plant-based diets minimize heart disease risk, according to plenty of data. However, a recent meta-analysis found that certain plant-based foods may reduce heart disease mortality.

The US's greatest cause of mortality is heart disease, according to the CDC. Over 868,000 Americans die from heart disease, stroke, or other

cardiovascular disorders annually. On July 6, University of Naples researchers released a meta-analysis on food and heart disease risk in Cardiovascular Research.

They focused on red meat, chicken, eggs, dairy, veggies, nuts, and grains. The main finding was that a diet high in vegetables and low in meat reduced heart disease

"As for vegetable types, high compared to low consumptions of green leafy vegetables and tomatoes are associated with a significant 17% and 10%

The idea is that eating less meat and more leafy greens and tomatoes lowers heart disease risk. Lycopene, an antioxidant in tomatoes

Butter is high in saturated fats, therefore replacing it with olive oil will lower your heart disease risk. In one study, increasing olive oil

consumption by 5 grams (a tablespoon has 13.3 grams) reduced CHD incidence by 7%, CVD incidence by 4%, and CVD death by 8%.

Eating at least two servings of vegetables daily reduced heart disease risk by 34%, with green vegetables and tomatoes having the greatest benefit.

Also, limiting red meat and other processed meats like bacon, prosciutto, salami, and sausage to two servings per week can improve your heart. 

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