Eat More Fruits and Green Vegetable for Good Health

Eat More Fruits and Green Vegetable for Good Health

The benefits of eating fruits and vegetables have been studied in a variety of ways. Some of the best-known benefits of eating more green vegetables and fruits are reduced risk of CVD and other serious diseases. Others, such as the reduction in risk of type 2 diabetes, stroke, and obesity, are associated with a high intake of fruits and vegetables. In a recent study, Hung HC, Nowson CA, Lucas M, and MacGregor GA examined the relation between vegetable intake and major chronic diseases.

Reduced risk of CVD

Recent studies suggest that higher consumption of fruits and vegetables may lower the risk of cardiovascular disease (CVD). These findings are consistent with current dietary recommendations, as the intake of these foods may protect the body against the effects of cholesterol, bad cholesterol, and other diseases. However, the findings were not definitive as the trend in this study was not statistically significant at the conventional level (a = 0.05).

The researchers conducted a large-scale prospective study to investigate these associations. In this study, they compared the consumption of vegetables with the risk of CVD in men. They used the UK Biobank data to identify the factors associated with CVD risk. The participants were categorize into two groups: non-consumers and consumers. The results showed a significant inverse relationship between vegetable consumption and CVD risk.

Reduced risk of obesity

The prevalence of obesity in the U.S. has increased dramatically, with the rate reaching 27% by 2009 among all adults. However, dietary intake of fruits and vegetables is linked with reduce risk of obesity, according to previous epidemiological studies. In fact, the World Health Organization in 1990 recommended a minimum daily intake of 400 g of fruits and vegetables to reduce the risk of chronic diseases. This recommendation was based on the evidence that higher intake of fruits and vegetables is protective against many chronic diseases.

Among non-PURE study participants, the researchers also observed that a diet rich in fruits and vegetables reduced the risk of cardiovascular disease and stroke. Researchers collected data about participants' food consumption, including their grocery expenditure, dietary patterns, and health factors. The researchers also assessed their intake of meat and snacks, as well as how often they ate fruits and vegetables. This study was conducted across many countries and include nearly 110,000 men and women.

Reduced risk of type 2 diabetes

One recent study found that a diet rich in fruits and vegetables reduced the risk of type 2 diabetes by up to 19%. The results were consistent even after controlling for other risk factors, such as BMI, such as smoking, and other dietary habits. Compared to non-vegetarians, the highest-fiber diets reduced the risk of developing type 2 diabetes by 29%.

Researchers analyzed 17 studies to assess the association between total vegetable intake and the risk of developing type 2 diabetes. They included 98 357 participants and 52 959 cases. A high-versus-low comparison was conducte between individuals who consume high and low levels of fruit and vegetables. The summary RR (RR) for high-versus-low intake was 0.95 and 0.88 to 1.02, respectively. However, the researchers noted that the strength of the evidence was low and the effect was not statistically significant. The authors attributed the limited results to the small number of studies and the lack of robustness of the summary estimates.

Reduce risk for male sexual problem

Antioxidants present in fruits and vegetables (such as cranberries and collard greens) may help prevent sperm from cellular damage and maintain their strength and speed, which is essential for them to sprint through the fallopian tubes and fertilize an egg. Vitamins E and C, on the other hand, may help to improve sperm count and mobility.

Dark, leafy greens like kale and spinach are high in essential micronutrients like folate (folic acid). Folate, a B vitamin that promotes healthy cell division, which is essential for the production of sperm, may be able to improve the major three in male fertility: total sperm count, motility, and morphology. To get more erection on time take Cenforce and Cenforce 200. It will cure erectile problems in males.

Reduced risk of stroke

A new study has concluded that people who eat a higher intake of fruits and green vegetables may reduce their risk of stroke by almost 30 percent. Although this finding supports existing recommendations from the U.S. Centers for Disease Control and Prevention, the study's limitations warrant further investigation. Researchers must determine the exact cause of the reduce risk and whether the effects are attribute to a healthier lifestyle. In the following paragraphs, we will explore the underlying mechanisms that may explain these findings.

Researchers found that white-flesh fruits and vegetables may reduce the risk of stroke, although this was not the case for all types of fruits. The reason is that fruits and vegetables with white flesh are rich in antioxidants that protect the brain and blood vessels. In addition, a diet rich in fruits and vegetables is link to a lower risk of heart disease and stroke. But how can this be? Here are some examples.

Reduced risk of cancer

The consumption of fruits and vegetables has been link to decrease risk of cancer. In major sites including lung, gastrointestinal tract, breast and prostate. The association has been studied through pooled analyses and large prospective studies. This study, however, has some limitations. The results are not yet conclusive. Future research is need to determine the precise association between fruit and vegetable consumption and cancer rates. A recent study has reveale that high fruit and vegetable intake is linked to a reduced risk of cancer.

Food preparation also plays a role in the development of cancer. Eating raw fruits and vegetables has the highest vitamin content, while cooking them can make them less readily available. In general, steaming and boiling vegetables helps preserve the vitamins and minerals. While using cooking water can also prevent the development of cancer-causing compounds. In addition, washing fruits and vegetables before eating them can help reduce the level of pesticide residue.