Individuals who regularly consume fruits and vegetables, in particular green leafy vegetables and fruits rich in vitamin C, reduce the risk of coronary heart disease when compared to people whose diets include lesser amounts of fruits and vegetables. The finding, by a team of researchers from the Harvard School of Public Health, appears in the June 19 issue of the Annals of Internal Medicine. Some 42,000 men between the ages of 40 and 75 were tracked for eight years. All participants were free of cancer, diabetes and cardiovascular disease at the start of the study. Participants returned detailed food frequency questionnaires covering 15 fruit items and 28 vegetable items. For people, who consumed eight or more servings of fruits and vegetables per day the risk of heart disease was reduced by 20 percent. According to researchers this difference is statistically significant.

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