Eating more fruits and vegetables matters to heart health.

A new University of Oxford study published in January’s European Heart Journal links reduced risk of fatal heart disease with higher fruit and vegetable consumption.

The study concludes that study participants who consumed eight or more servings of fruits and vegetables each day were 22% less likely to die from heart disease compared with those who consumed three or fewer servings a day.

The study, spanning a period of more than eight years, also shows advantages of increased consumption for lower heart disease risk no matter the consumption baseline.

“A one-portion (2.8 ounces) increment in fruit and vegetable intake was associated with a 4% lower risk of fatal heart disease,” according to the study.

Elizabeth Pivonka, president and chief executive officer of the Hockessin, Del.-based Produce for Better Health Foundation, said the study demonstrates the importance of increased fruit and vegetable consumption and confirms the PBH “More Matters” message.

“Here is a scientific study that says Fruits & Veggies — More Matters should be taken very literally by showing that every added serving over two each day offers incremental benefits,” she said in a news release.