African Americans have lower blood levels of certain antioxidants than whites, a difference that may be due to diet.
Blacks in the US have lower blood levels of beneficial compounds such as vitamin E, alpha-carotene and beta-carotene.
Blacks eat significantly more processed vegetables and processed grains than whites and this explains the difference.
Processed food tends to contain lower levels of antioxidants than fresh fruits and vegetables and whole grain products.
American Heart Association's 41st Annual Conference on Cardiovascular Disease Epidemiology and Prevention San Antonio March 5, 2001
Just being black is NOT a risk factor for heart disease. In the US there is a clear association that exists, but, as this report shows, that difference is likely due to the diet chosen.
Take home message? Increase your vegetables. I strongly advise vegetable juicing to increase one's vegetable amount to 15-20 pounds per week.
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