Raw and Cooked Vegetable Consumption and Risk of Cardiovascular Disease: A Study of 400,000 Adults in UK Biobank

Eating raw vegetables may be beneficial for the prevention of cardiovascular disease.

This study compared the incidence of cardiovascular disease between consumers and non-consumers of raw and cooked vegetables. The study population consisted of nearly 400,000 men and women who were part of the UK Biobank cohort. 

Researchers noticed a low prevalence of cardiovascular disease among high consumers of raw vegetables. Evidence from this study suggest that individuals who want to cut down their risk of cardiovascular disease should add more raw vegetables to their diet.