By David Liu

Thursday March 9, 2012 (foodconsumer.org) -- Drinking tea and eating vegetables may help reduce the risk of cardiovascular diseases/events like heart disease and stroke, according to a new study published in March in the journal Metabolism.

The study led by Tadeusz Goralczyk of John Paul II Hospital in Cracow Poland and colleagues found men and women who had high intake of tea and vegetables were much less likely to have high levels of a biomarker for cardiovascular disease after adjustment for age, sex, body mass index, smoking status and potential dietary and biochemical parameters.

The study also found eating fruit was not associated with the biomarker while drinking coffee was correlated with increased risk for cardiovascular disease.

The study was based on data from 104 men and 44 women aged 40 to 70.  The biomarker for cardiovascular disease is asymmetric dimethylarginine.

Cardiovascular disease is the leading cause of death.  Worldwide, an estimated 18 million people die each year and 80 percent of cardiovascular disease occurs in low and middle-income countries, according to the World Health Organization.

The WHO also says that using tobacco, unhealthy diet, and physical inactivity increase the risk of heart attacks and strokes.