Eating red may prevent dropping dead

ANN ARBOR, Mich., Feb. 1 (UPI) -- Eating red fruits and vegetables may help reduce inflammation which in turn cuts the risk of heart attack, a U.S. doctor says.

Dr. Steven F. Bolling, a cardiac surgeon at the University of Michigan Cardiovascular Center in Ann Arbor, says scientists have discovered the pigments in foods such as tart cherries and tomatoes may help reduce inflammation associated with atherosclerosis or hardening of the arteries, in turn reducing heart disease risk.

"We've always known fruits and vegetables were healthy, but now we're beginning to better understand precisely why," Bolling said in a statement. "Researchers are uncovering the unique potential for plant compounds, like those in cherries, to affect multiple heart health factors. For cherries, we're learning the benefits may come from effects on both cholesterol levels and inflammation."

A recent University of Michigan study found animals fed cherry-enriched diets experienced lowered blood cholesterol levels and triglycerides -- fatty acids -- which reduced heart disease risk.

The American Heart Association is designating Feb. 4-10 as National Eat Red Week to encourage discovering the heart-healthy benefits of eating red vegetables and fruits.