Eating tomatoes cuts heart disease risk by a quarter

Chomping on tomatoes could cut the risk of heart disease by a quarter, according to new research.
Lycopene is an antioxidant which gives tomatoes their rich red colour and is found in high levels in the fruit as well as products like tomato juice, ketchup and passata.
A new study by scientists at Tufts University in Boston, USA, suggests regularly eating lycopene over many years can have a powerful protective effect on the heart. They reached their findings after analysing data gathered over more than a decade looking at dietary intake to see the effects of lycopene intake on the cardiovascular system.
Previous studies on the relationship between lycopene and heart disease have produced mixed results. Some show that raised levels in the body lead to fewer heart attacks but others showed no obvious benefit.
Scientists from Tufts University compared hundreds of patients who took part in a long-running heart disease project called the Framingham Offspring Study, which was carried out in the US. Participants recorded their dietary patterns, including whether tomatoes or tomato products were a regular part of their diet.

Source  - Daily Mail

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