Study links cruciferous vegetables to lower systolic blood pressure

A new study shows a relationship between consuming cruciferous vegetables and lower systolic blood pressure.

Cruciferous vegetables — a diverse group of vegetables — are a subset of Brassica plants. The group includes vegetables like Broccoli, cabbage, and cauliflower to name a few. Generally, cruciferous vegetables contain vitamins and minerals like vitamins C, and K, folic acid, magnesium, and potassium.

A new study – published this month –  showed a relationship between the consumption of cruciferous vegetables and a reduction in systolic blood pressure.

The research showed that consumption of four serves (~300g) of cruciferous vegetables on a daily basis resulted in reduced systolic blood pressure in middle-aged and older adults with mildly elevated blood pressure compared to root and squash vegetables. The dietary intervention comprised a 2-week program.

Generally, a diet rich in vegetables has many health benefits, and their involvement in protection against numerous diseases has also been reported. However, people with certain health conditions may need a medical consultation before pursuing any recommendations mentioned.

Although the study gives a stimulus for further research into the positive effects of dietary intake of cruciferous vegetables, more data is needed to expand and consolidate the research.

Source: Connolly, E.L., Liu, A.H., Radavelli-Bagatini, S. et al. Cruciferous vegetables lower blood pressure in adults with mildly elevated blood pressure in a randomized, controlled, crossover trial: the VEgetableS for vaScular hEaLth (VESSEL) study. BMC Med 22, 353 (2024). https://doi.org/10.1186/s12916-024-03577-8

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