Summary
This study investigated the effects of an increased dietary intake of vitamin C, carotenoids, and α-tocopherol (vitamin E) on the risk of cardiovascular disease. For this purpose, 69 prospective studies were analyzed that included participants who adjusted their diet according to an increased vitamin intake. The result showed that the intake of vitamin C, carotenoids, and α-tocopherol is associated with a reduced risk of cardiovascular disease and cancer and lower overall mortality. More details can be found in the study.
References
Aune et al.