Blueberries and strawberries could cut heart attack risk in women: research
Eating strawberries and blueberries three or more times a week may help women cut their risk of a heart attack by a third, according to new research.
The berries contain relatively high levels of plant compounds called dietary flavonoids, which are found in a variety of foods including dark chocolate, grapes, red wine, blackberries and eggplant.
According to the study, dietary flavonoids may prevent heart disease by helping to dilate blood vessels and by countering the build-up of plaque which can cause blockages in the coronary arteries and, ultimately, heart attacks.
The researchers found that women who ate the most blueberries and strawberries had a 32 per cent reduction in their risk of heart attack compared to those whose intake was limited to once a month or less – regardless of whether they had an otherwise nutritious diet.
Professor Eric Rimm, whose findings appear in the journal Circulation, said: “Blueberries and strawberries can easily be incorporated into what women eat every week. This simple dietary change could have a significant impact on prevention efforts.”
