Eating plenty of fresh fruit, vegetables and whole grains helps
prevent people from developing more than one chronic disease, new
medical research shows.
The world-first research conducted by the
University of Adelaide examined the link between diet and 11 chronic
diseases, including anemia, hypertension, hypercholesterolemia,
diabetes, arthritis, hepatitis, coronary heart disease, asthma, stroke,
fracture and cancer.
It found that
people who eat a higher amount of fruit are less likely to develop any
chronic disease, while a high intake of vegetables helps prevent people
with one chronic disease from developing a second.
People who eat a higher amount of fruit are less
likely to develop any chronic disease, new research from the University
of Adelaide shows
The study, done in conjunction with universities and health
organisations in China and Canada, is published in the Clinical
Nutrition journal.
While
links between good diet and disease prevention are well established,
this is the first study that had linked poor nutrition to the
development of multiple chronic diseases, otherwise known as
'multimorbidity'.
The
researchers studied more than 1000 Chinese people over a five-year
period.
The study,
done in conjunction with universities and health organisations in China
and Canada, is published in the Clinical Nutrition journal.
Healthier people eat more grains other than
wheat and rice ¿ such as oats, corn, sorghum, rye, barley, millet and
quinoa
While
links between good diet and disease prevention are well established,
this is the first study that had linked poor nutrition to the
development of multiple chronic diseases, otherwise known as
'multimorbidity'.
The researchers studied more than 1000 Chinese
people over a five-year period.
'Chinese consumption of fruit is quite low, but even when low
you can see the benefits,' Dr Shi told MailOnline.
Dr Shi added
that rice intake was significantly lower in the healthy group.
'This could
be because rice is mainly refined and deprived of the benefits
associated with fibres, and the kinds of phytochemicals that you find in
whole grains,' he said.
The research also found that healthier
participants ate more grains other than wheat and rice – such as oats,
corn, sorghum, rye, barley, millet and quinoa.
The world-first research examined the link
between diet and 11 chronic diseases, including anemia, hypertension,
hypercholesterolemia, diabetes, arthritis, hepatitis, coronary heart
disease, asthma, stroke, fracture and cancer
Dr Shi said these grains were less likely to be refined and are
therefore likely to contain more dietary fibre.
'If you look
at the intake of whole grains, the highest intake of whole grains is
among those who stay healthy over five years,' Dr Shi said.
The study
highlighted the role of micronutrients in protecting against disease.
'A higher
daily intake of iron, magnesium, phosphorous, vitamin C, potassium and
vitamin B1 was associated with healthier participants,' Dr Shi said.
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