Jul 07, 2015 02:33 PM EDT By Staff Reporter, UniversityHerald Reporter

Eating fruits and vegetables could modestly reduce the risk of developing cardiovascular disease and dying prematurely, according to a recent study.

Researchers at the University of Copenhagen and  Herlev and Gentofte Hospital found that high vitamin C concentrations in the blood  is associated with a 15 percent reduced risk of cardiovascular disease and a 20 percent lower risk of early death.

"We can see that those with the highest intake of fruit and vegetables have a 15 percent lower risk of developing cardiovascular disease and a 20 percent lower risk of early death compared with those who very rarely eat fruit and vegetables," researcher Camilla Kobylecki said in a statement. "At the same time, we can see that the reduced risk is related to high vitamin C concentrations in the blood from the fruit and vegetables."

For the study, researchers collected and analyzed data of 100,000 Danes and looked at their intake of fruit and vegetables.

Vitamin C is necessary for normal growth and development. It is also a potent antioxidant which protects cells and biological molecules from the damage which causes many diseases, including cardiovascular disease. The human body is not able to produce vitamin C, which means that we must get the vitamin from our diet.

"Eating a lot of fruit and vegetables is a natural way of increasing vitamin C blood levels, which in the long term may contribute to reducing the risk of cardiovascular disease and early death. You can get vitamin C supplements, but it is a good idea to get your vitamin C by eating a healthy diet, which will at the same time help you to develop a healthier lifestyle in the long term, for the general benefit of your health," Boerge Nordestgaard, a clinical professor at the Faculty of Health and Medical Sciences at University of Copenhagen, said in a statement.

Further studies are being conducted to determine which other factors, combined with vitamin C, have an impact on cardiovascular disease and death.

The findings are detailed in the American Journal of Clinical Nutrition.

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