Adding leafy greens like spinach, kale, and broccoli to your plate may do more than just boost your daily nutrition—it could significantly reduce the risk of heart-related diseases, especially in older women, according to new research.
A collaborative study by scientists from Edith Cowan University (ECU), the University of Western Australia, and the Danish Cancer Institute has highlighted the heart-protective benefits of Vitamin K1, which is found in high quantities in leafy and cruciferous vegetables.
The research focused on atherosclerotic vascular disease (ASVD), a major form of cardiovascular illness that arises from the buildup of plaque in the arteries. ASVD is one of the leading contributors to heart attacks and strokes globally.
By analyzing the diets of 1,436 elderly women, the study found that those who consumed more Vitamin K1 had a notably lower risk of developing ASVD. Specifically, women with about 30% higher intake of the vitamin experienced a long-term protective effect against artery-related complications.
Montana Dupuy from ECU explained, “Vitamin K1 appears to help prevent vascular calcification, a key process in the development of cardiovascular disease. The best part is that these vegetables can be easily added to everyday meals.”
In addition to its cardiovascular benefits, Vitamin K1 may also support stronger bones and better musculoskeletal health, the researchers noted.
The study also observed that participants with higher Vitamin K1 intake had less thickening in the carotid arteries—a known early sign of atherosclerosis.
Building on these findings, the research team is now developing food products fortified with leafy greens, aiming to enhance nutrition in populations with specific dietary needs, such as elderly individuals in aged care.
This research adds to growing evidence that what’s on your plate can significantly influence your heart health—and that even small dietary changes can have long-term benefits.