Not all fruits and veggies are created equal. A new study from Harvard found that some of the smallest in the fruit family pack quite a punch.
The recent study published in the medical journal, Circulation, studied over 90,000 women aged 45 to 60 for over 18 years; they found that those who consumed three or more servings of blueberries and strawberries a week cut their risk of heart disease by approximately 32 percent. With all other factors controlled, the women who regularly consumed blueberries and strawberries had less risk of heart attack than those that did not consume these fruits.
The anti-inflammatory properties in berries are believed to be a major contributor to these findings. Given their amazing combination of phytonutrients—including anthocyanins, ellagitannins, flavonols, terpenoids, and phenolic acids—it’s not surprising to find increasing research interest in the anti-inflammatory properties of berries and other similar foods.
Interestingly, in another large-scale study, consumption of strawberries did not show anti-inflammatory benefits until they were consumed at least three times per week.
In other studies, these blue and red berries have also been linked to better brain health and decreased risk of Type 2 diabetes.
These research studies are important, not only for the potential health benefits, but also in highlighting the shift within the medical and research community in considering the benefits of whole food and the integral role it should play in disease prevention.
Fresh or frozen, we recommend inclusion of these heart-healthy berries at least 3 to 4 times per week.
For more information or other heart healthy tips, contact Dr. Warren at the Kairin Clinic, (760) 659-5592, www.KairinClinic.com.