Increased consumption of vegetables, fruits and berries was associated with a delayed risk of all-cause mortality and of mortality
European Journal of Nutrition dergisinde ağustos da çıkan makaleye göre,
-10.000 Norveçli erkek de, 1968- 2008 arasında verileri toplanarak yapılmış.
– Ayda 27 kez, aşağı yukarı her gün meyve, sebze tüketenlerde, tüm nedenlere bağlı ölüm de %8-10 azalma saptanmış
-Aynı zamanda stroke (felç) oranında %20 azalma saptanmış
-Ek olarak meyve sebze tüketimin artmasıyla ters orantılı olarak kansere bağlı ölümlere, %6, %16, %21 olarak azalmış.
Sonuç: Obesite ve güzel bir dış görünüş için önerilen diyet programlarına mutlaka bu gözle bakmalıyız, dengeli ve sağlıklı beslenmenin önemli bir ayağını oluşturan sebze ve meyve tüketimini ihmal etmemeliyiz.
Kaynak: Eur J Nutr, Agust
Source: Eur J Nutr | Posted 4 days ago
Consumption of berries, fruits and vegetables and mortality among 10,000 Norwegian men followed for four decades; Hjartåker A, Knudsen M, Tretli S, Weiderpass E; European Journal of Nutrition (Aug 2014)
Tags:
• Stroke
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PURPOSE The association between vegetable and fruit consumption and risk of cancer and cardiovascular disease (CVD) has been investigated by several studies, whereas fewer studies have examined consumption of vegetables and fruits in relation to all-cause mortality. Studies on berries, a rich source of antioxidants, are rare. The purpose of the current study was to examine the association between intake of vegetables, fruits and berries (together and separately) and the risk of all-cause mortality and cause-specific mortality due to cancer and CVD and subtypes of these, in a cohort with very long follow-up.
METHODS We used data from a population-based prospective Norwegian cohort study of 10,000 men followed from 1968 through 2008. Information on vegetable, fruit and berry consumption was available from a food frequency questionnaire. Association between these and all-cause mortality, cause-specific mortality due to cancers and CVDs were investigated using Cox proportional hazard regression models.
RESULTS Men who in total consumed vegetables, fruit and berries more than 27 times per month had an 8-10 % reduced risk of all-cause mortality compared with men with a lower consumption. They also had a 20 % reduced risk of stroke mortality. Consumption of fruit was inversely related to overall cancer mortality, with hazard rate ratios of 0.94, 0.84 and 0.79 in the second, third and firth quartile, respectively, compared with the first quartile.
CONCLUSION Increased consumption of vegetables, fruits and berries was associated with a delayed risk of all-cause mortality and of mortality due to cancer and stroke.
