Here comes the aeroplane, dad.
Even adults have to eat their greens, according to new research out of Edith Cowan University.
The small randomised control trial found cruciferous greens are better at lowering blood pressure in middle-aged and older adults than root and squash vegetables.
Participants went through two two-week intervention periods, where they were fed either cruciferous or root and squash vegetable soup.
Their systolic blood pressure was measured around the clock and showed a 2.5mmHg reduction when they ate the green soup as opposed to the root soup.
Each participant was being fed four serves of veg per day, which feels like a lot of soup.
Except for the litres and litres of soup, they ate as normal.
According to the study, which was published in BMC Medicine, the 2.5mmHg drop in systolic blood pressure translates to roughly 5% lower risk of experiencing a heart attack or stroke.
And as we recently reported, controlling blood pressure helps lower dementia risk in older patients.
Cruciferous vegetables, which are the least-consumed group of veggies in Australia, include broccoli, cabbage, kale and cauliflower – the villains of the vegetable world. With a lineup including potato, pumpkin and carrot, root and squash veggies win the popularity contest every time.
“If people can increase their intake of [cruciferous] vegetables, they will receive more bang for their buck in terms of in lowering blood pressure and reducing the subsequent risk of developing heart disease later in life,” Edith Cowan University researcher Dr Lauren Blekkenhorst said.
“To maintain these health benefits, you should have to ideally consume these vegetables on most days of the week.”
Participants lost an average of 1kg following both interventions, meaning the improvements in blood pressure in the cruciferous vegetable group was likely independent of weight reduction.
The major drawback to the study was its sample size of 18, which was a result of pandemic-related issues.
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