In 2011 a healthful resolution could be to increase the amount of vegetables and fruit you eat daily. Following UK dietary recommendations such as eating at least ‘five a day’ (fruit and vegetable) and reducing salt intake might prevent 33,000 deaths a year according to research published online in the Journal of Epidemiology and Community Health (1).
Information for this research was taken from national data for the years 2005-2007. The authors of this study built a model linking consumption of food components with biological risk factors (e.g. blood pressure, serum cholesterol level and obesity) and subsequent mortality (death) from coronary heart disease, stroke and cancer. Data on deaths from coronary heart disease, stroke and cancers; figures on food and nutrient consumption; and in-depth high quality analyses of published evidence on the contribution of diet to serious illness and premature death was fed into the model. The information was used to calculate the number of lives that could be saved if UK dietary recommendations on the consumption of fats, salt, fibre and fruits and vegetables were all met (1).
The results from the data analysis found that approximately 33,000 deaths per year would be avoided if UK dietary recommendations were met. The modelled reduction in deaths for coronary heart disease was 20,800, for stroke 5876 and for cancer 6481. Results found that over 15,000 of the deaths could be avoided due to increased consumption of fruit and vegetables. According to the results, nearly 4,000 annual deaths could be prevented by sticking to the recommendations on dietary fibre, while those on fats and salt would save almost 7,000 and 7,500 lives respectively. The authors conclude that “The developed model estimates the impact of population-level dietary changes and is robust. Achieving UK dietary recommendations for fruit and vegetable consumption (five portions a day) would result in substantial health benefits—equivalent benefits would be achieved if salt intakes were lowered to 3.5 g per day or saturated fat intakes were lowered to 3% of total energy”.
In this study the UK recommendations that were specifically being measured against were: the daily consumption of 440 g of fruits and vegetables; 18 g of fibre; a third of total energy to be provided by fats, with saturated fat comprising 10% of this; and a maximum 6 g of salt. In 2007, none of the UK countries met any of these recommendations, with Scotland and Northern Ireland the furthest away from achieving them (1,2).
The results presented are not surprising to me. Eating a healthy diet provides the body with vitamins, minerals, fibre, essential fats and bioflavonoids etc that are needed for health and to protect against disease. Simply by increasing daily vegetable, fruit and bean/pulse intake may make a significant impact to health. Increases can be made gradually e.g. adding a piece of fruit to your normal breakfast, including a side order of salad leaves at lunchtime and an extra portion of vegetables with your evening meal.
(1)Scarborough P et al. 2010. Modelling the impact of a healthy diet on cardiovascular disease and cancer mortality. J Epidemiol Community Health. DOI: 10.1136/jech.2010.114520
(2)Press release. BMJ-British Medical Journal (2010, December 15). Sticking to dietary recommendations would save 33,000 lives a year in the UK. ScienceDaily. Retrieved December 16, 2010, from http://www.sciencedaily.com /releases/2010/12/101215193054.htm
Written by Ani Kowal
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