A 2015 study found an association between high blood levels of vitamin C (from eating fruits and vegetables) and a reduced risk of coronary artery disease and death from any cause. Published in the American Journal of Clinical Nutrition, the study examined data from the Copenhagen General Population Study on the intake of fruits and vegetables for 83,256 participants. Researchers also measured vitamin C blood levels in 3,512 of the participants. Here's what the researchers found:

• People with the highest intake of fruits and vegetables had a 15% reduced risk of coronary artery disease and a 20% reduced risk of death from any cause, compared to those with the lowest intake of fruits and vegetables.
• The reduced risk appeared to be linked to higher blood levels of vitamin C.

This study adds to previous research linking a diet high in fruits and vegetables, as well as high vitamin C blood levels, with a reduced risk of cardiovascular disease. However, as with any observational study, more research is needed to establish that high vitamin C blood levels actually contribute to the decreased risk of coronary artery disease and death from any cause.

Source: American Journal of Clinical Nutrition