Higher Dietary Vitamin C Linked to Reduced Risk of Metabolic Syndrome: Study Finds
China: A recent study analyzing data from the National Health and Nutrition Examination Survey (NHANES) 2007-2018 highlights a significant relationship between dietary vitamin C intake and the risk of metabolic syndrome (MetS) among adults in the United States.
The findings, published in Metabolic Syndrome and Related Disorders, revealed that dietary vitamin C intake, especially from fruits and vegetables, is associated with a reduced risk of metabolic syndrome. Fruits such as oranges, kiwis, strawberries, and vegetables like bell peppers and broccoli are excellent sources of this nutrient. Regularly consuming these foods may offer synergistic benefits beyond just vitamin C, as they also provide dietary fiber, minerals, and other antioxidants that contribute to overall health.
MetS, a cluster of conditions that increase the risk of heart disease, stroke, and diabetes, includes factors such as elevated blood pressure, high blood sugar levels, excess body fat around the waist, and abnormal cholesterol levels. Fruits such as oranges, kiwis, strawberries, and vegetables like bell peppers and broccoli are excellent sources of this nutrient.
The association between vitamin C intake and the risk of metabolic syndrome has been a topic of discussion. To explore this, Xinyi Yu, Department of Endocrinology, Wenzhou Central Hospital, Wenzhou, People’s Republic of China, and colleagues investigated the relationship between dietary vitamin C intake and the risk of MetS in a large population of adult Americans.
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