Tuesday March 19, 2019

Consumption of Raw Fruits And Veggies Boost Mental Health

Eating raw fruit and vegetables such as kiwis, bananas, apples, dark leafy greens, cucumber, and carrots may lower symptoms of depression and improve mental health, more than cooked, canned and processed food, say researchers.

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Here is good news for women who are suffering from hearing loss. A new study has found that consuming healthy food may decrease the risk of hearing loss in women.
Healthy Diet, Pixabay

Eating raw fruit and vegetables such as kiwis, bananas, apples, dark leafy greens, cucumber, and carrots may lower symptoms of depression and improve mental health, more than cooked, canned and processed food, say researchers.

The findings showed that consuming raw fruits and vegetables leads to lower levels of mental illness symptomology, such as depression.

It also improved levels of psychological well-being including a positive mood and life satisfaction.

The study, published in the journal Frontiers in Nutrition, also found that organic food provides significant, additional climate benefits for plant-based diets. Wikimedia Commons
The study, published in the journal Frontiers in Nutrition, also found that organic food provides significant, additional climate benefits for plant-based diets. Wikimedia Commons

“Our research has highlighted that the consumption of fruit and vegetables in their ‘unmodified’ state is more strongly associated with better mental health compared to cooked/canned/processed fruit and vegetables,” said lead author Tamlin Conner, senior lecturer at the University of Otago in Dunedin, New Zealand.

However, when the fruits and vegetables are cooked, canned and processed, they lose their mental health benefits as the process potentially diminishes the nutrient levels, Conner noted.

“Cooking and processing likely limits the delivery of nutrients that are essential for optimal emotional functioning,” Conner said.

 

The amendment is part of Food Safety and Standards Rules, 2017
Representational Image. pixabay

 

For the study, published in the journal Frontiers in Psychology, more than 400 young adults from New Zealand and the US aged 18 to 25 years were surveyed.

Conner says public health campaigns have historically focused on aspects of quantity for the consumption of fruit and vegetables (such as 5+ a day).

However, the new study found that for mental health in particular, it may also be important to consider the way in which produce was prepared and consumed.

Also Read: Food Preservative Shows Promise In Schizophrenia Treatment

“This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe and adjuvant approach to improving mental health,” Conner said.  (IANS)

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Higher Consumption of Fruits, Vegetables May Lower Death Risk in Dialysis Patients

However, "future studies exploring the potential benefits of a whole dietary approach in the hemodialysis setting are also warranted and we aim to pursue them", noted lead researcher Giovanni Strippoli, Professor from the varsity

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A bowl of fresh fruits a day may lower the risk of developing diabetes by 12 per cent, a study has showed. Pixabay

A higher consumption of fruits and vegetables may be associated with a lower risk of premature death in patients undergoing hemodialysis, finds a new study.

Kidney failure patients on hemodialysis are often discouraged from this type of diet due to its potential to cause a build-up of potassium.

The study showed that although a higher fruit and vegetable intake is linked with lower cardiovascular and all-cause mortality in the general population, its higher consumption is associated with lower all-cause and non-cardiovascular death in the hemodialysis population as well.

For the study, the researchers recruited 8,078 hemodialysis patients.

Green vegetable
Leafy vegetables. Pixabay

The findings, published in the Clinical Journal of the American Society of Nephrology (CJASN), showed that patients who had less than 10 servings of combined fruits and vegetables per week, had 10 per cent lower risks of death from any cause and 12 per cent lower risks of deaths from non-cardiovascular causes.

In addition, those who had more more than 10 servings had a 20 per cent lower risks of death from any cause and 23 per cent lower risks of deaths from non-cardiovascular causes.

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“These findings suggest that well-meaning guidance to limit fruit and vegetable intake to prevent higher dietary potassium load may deprive hemodialysis patients of the potential benefits of these foods. However, intervention trials of fruit and vegetable intake are needed to support dietary recommendations for hemodialysis patients,” said Associate Professor Germaine Wong from the University of Sydney.

However, “future studies exploring the potential benefits of a whole dietary approach in the hemodialysis setting are also warranted and we aim to pursue them”, noted lead researcher Giovanni Strippoli, Professor from the varsity. (IANS)