Eating enough fruit and veg lowers risk of memory loss, says a new study

Useless, enough means nothing. I would fire those people that came up with such crapola. 

Eating enough fruit and veg lowers risk of memory loss, says a new study

We all know that we should be getting our five-a-day - but scientists have found even more reason for us to.
A study has shown that eating plenty of fruit and vegetables has been linked to a lower risk of memory loss.
The research, which also found benefits to brain health from protein-rich foods, discovered the benefits in elderly people.
Scientists studied data from 139,000 older participants and found there were strong links between certain food groups, memory loss and related heart disease or diabetes.
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A large consumption of fruit and vegetables was linked to lower odds of memory loss and its related heart disease, while eating foods high in protein was associated with a better memory.
The study also found the link between food group and memory status varies among different older age groups.
People aged 80 years and over with a low consumption of cereals are at the highest risk of memory loss and heart disease, according to the researcher.
“Our present study implies that the healthy eating suggestions of cereals consumption in the prevention of memory loss and comorbid heart disease for older people may differ compared to other age groups,” said Dr Luna Xu, from the University of Technology Sydney.
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Memory loss is one of the main early symptoms for people with dementia - which is the leading cause of death in the UK.
People living with a diagnosis have on average between two and eight related conditions, which may accelerate cognitive and functional impairment.
The most common diseases that occur alongside it are cardiovascular disease, diabetes and hypertension.
Dr Xu added: “The dietary intervention in chronic disease prevention and management, by taking into consideration the fact that older populations often simultaneously deal with multiple chronic conditions, is a real challenge.
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"To achieve the best outcome for our ageing population, strong scientific evidence that supports effective dietary intervention in preventing and managing co-occurring chronic conditions, is essential."
The research team hope that the study leads to the production of age-specific healthy dietary guidelines.(We don't need guidelines, we need EXACT PROTOCOLS.)
It comes as it was revealed that dementia is set to double in Europe by 2050.
The condition is an “umbrella term” for disorders that affect brain functioning, leading to memory loss, impaired thinking and mood swings.
An estimated 7.8 million people live with the disorder in the EU, rising to 9.7 million in “European countries represented by Alzheimer’s Europe members”.

Fruits, Vegetables in Diet May Lower Risk of PAD

Still mostly fucking useless since it doesn't give a protocol and tell us what the circulating micronutrient levels in the bloodstream need to be to provide this protection. Serving sizes per vegetable or fruit, this lack of information requires us to guess that.

Fruits, Vegetables in Diet May Lower Risk of PAD

Suggests a role for lifestyle counseling in PAD management

• by Alexandria Bachert
  Staff Writer, MedPage Today May 18, 2017
• This article is a collaboration between MedPage Today® and:
  

Eating three or more servings of fruit and vegetables per day may lower the risk of developing peripheral artery disease (PAD), reported researchers.
According to a cross-sectional study of more than 3.7 million people, those who reported daily intake of at least three servings of fruits and vegetables had significantly lower risk of PAD (adjusted OR 0.81, 95% CI 0.79-0.83) than those reporting that they ate three servings less than once a month, wrote Jeffrey Berger, MD, of New York University School of Medicine, and colleagues in Arteriosclerosis, Thrombosis and Vascular Biology, an American Heart Association journal.
PAD risks were equally low among those eating three servings of fruits and vegetables most days of the week (OR 0.80, 95% CI 0.79-0.82), again compared with those with less-than-monthly consumption of three servings.
Even eating three servings once every 2-3 weeks was associated with lower odds of PAD, the researchers found (OR 0.89, 95% CI 0.87-0.91).
"Our current study provides important information to the public that something as simple as adding more fruits and vegetables to your diet could have a major impact on the prevalence of life-altering peripheral artery disease," Berger said.
"We need to increase the nutrition status in our country. We spend so much time thinking about the latest drugs and technologies -- we need to spend more time thinking about lifestyle -- especially sufficient fruit and vegetable intake," Berger told MedPage Today.
"People have more control on their cardiovascular health. Things like eating well and exercise can have a great impact on the risk of cardiovascular disease," he continued.
Berger and colleagues collected data from medical and lifestyle questionnaires and ankle brachial index (ABI) tests at more than 20,000 sites across America, involving a total of nearly 3.7 million individuals. Mean age of participants was 64 years, 64% were female, and 89% were white.
Percentages eating three servings of fruits and vegetables at various frequencies were as follows:

• Daily: 29.2%
• 4-5 times/week: 22.9%
• 2-3 times/week 25.9%
• Once/week to once/month: 15.0%
• Less than once monthly: 7.1%

The researchers identified 233,958 (6.3%) cases of PAD as defined by ankle brachial index (ABI) ≤0.9 or history of lower extremity revascularization procedure.
Among all participants with abnormal ABI, 73.2% (n=121,389) had ABI 0.9-0.7, 19.7% (n=32,648) had ABI 0.7-0.5, and 7.1% (n=11,717) had ABI <0 .5.="" p=""> Using a logistic regression model, the researchers found that increasing age, female sex, non-sedentary lifestyle, increasing income, and frequent consumption (most days of the week) of fish, nuts, and red meat were positively associated with daily consumption of fruits and vegetables.
Conversely, non-white race, current or former smoking, being currently unmarried, and frequent consumption of fast food were inversely associated with daily intake of at least three servings of fruits and vegetables. Geography was also a factor, with several states in the South having rates of less-than-monthly consumption above 20%.
When stratified by smoking status, the association of lower PAD and increased fruits and vegetables was present only among participants who were current or former smokers.
"Our study gives further evidence for the importance of incorporating more fruits and vegetables in the diet," concluded co-author Sean Heffron, MD, also of New York University School of Medicine.
"One-on-one dietary assessments and counseling for PAD patients, as well as greater public health awareness of the importance of fruit and vegetable consumption, are both needed," he wrote.
Limitations included the cross-sectional nature of the study which prevented the researchers from commenting on incidence of PAD, as well as the use of a non-validated survey instrument which left participants to define a "serving" for themselves.

The research was partially funded by the National Heart and Lung Blood Institute of the National Institutes of Health.

• Primary Source

  Arteriosclerosis, Thrombosis, and Vascular Biology

  Source Reference: Heffron S, et al "Greater frequency of fruit and vegetable consumption is associated with lower prevalence of peripheral artery disease" Arterioscler Thromb Vasc Biol 2017; DOI: 10.1161/ATVBAHA.116.308474.

Research proves that vegetables fried with olive oil have more healthy properties than boiled ones

I bet your stroke hospital will never do this.
http://www.alphagalileo.org/ViewItem.aspx?ItemId=160177&CultureCode=en
Researchers from the University of Granada (UGR) have proven that frying in Extra Virgin Olive Oil (EVOO) is the cooking method that increases the phenolic fraction present in raw vegetables used in Mediterranean diet (potato, pumpkin, tomato and eggplant) the most. This means an improvement to this foods in the cooking process.
In an article published in Food Chemistry magazine, researchers have proven that vegetables fried in EVOO improved their antioxidant capacity and the amount of phenolic compounds, which prevent chronic degenerative pathologies such as cancer, diabetes or macular degeneration.
The aim of this research was to determine the effect of applying various cooking methods on the antioxidant capacity and the amount of phenolic compounds (total and individual concentrations) present in vegetables consumed in the Mediterranean diet.
The Mediterranean diet of the Spanish population is characterized by a high intake of vegetables and EVOO. These are both an important source of dietary phenols, whose consumption has been associated with the prevention of chronic degenerative pathologies. This kind of antioxidants can be modified during the processing of the foods, increasing or decreasing their concentrations.
With this goal in mind, the researchers conceived an experiment in which they cooked 120 grams cubes of potato (Solanumtuberosum), pumpkin (Cucurbitamoschata), tomato (Licopersicumesculentum) and eggplant (Solanummelongena), all of them without seeds or skin.
Fried, boiled, or with a mix of water and EVOO
The vegetables were fried and sautéed in EVOO, boiled in water, and boiled in a mix of water and EVOO. The experiments were controlled so the processing conditions were guaranteed. The ratio between vegetable and cooking element was constant, following traditional Spanish recipes.
Processed vegetables were kept in right conditions for the measurement of moisture, fat, dry matter and total number of phenols, as well as the measurement of the antioxidant capacity, by various methods. Parallel to this, the research was completed with the determination of the content in individual phenolic compounds typical of each vegetable, using high-performance liquid chromatography (HPLC).
The results showed that using EVOO for frying vegetables increases their fat content and reduces their moisture, while this is not observed in other cooking methods.
"Comparing the content of phenols with that of raw vegetables we found increases and reductions alike, depending on the chosen method. Oil as a mean of heat transfer increases the amount of phenolic compounds in vegetables, opposite to other cooking methods such as boiling, where heat transfer is done through the water", explains one of the authors of this paper, professor Cristina Samaniego Sánchez from UGR.
EVOO transfers phenols to the vegetables
This is due to a transfer of phenols from EVOO to the vegetables, enhancing the latter with oil-exclusive phenolic compounds which are not naturally present in raw vegetables.
"Therefore, we can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process although it increases the energy density by means of the absorbed oil", says Samaniego.
All the cooking methods increased the antioxidant capacity of all four vegetables. It was a reduction of it or an absence of significant changes after boiling them in water, in certain cases.
Samaniego stresses that each cooked vegetable developed a specific profile of phenols, moisture, fat, dry matter and antioxidant activity determined by the original characteristics of the raw vegetables and the cooking method applied.
"When the phenolic content of the raw vegetable is high, the total content of phenols is increased even more if EVOO is used in the process, and boiling doesn't affect the final concentration. Therefore, we must stress that frying and sautéing conserve and enhance the phenolic composition. Hydrothermal cooking methods can be recommended when the food is consumed together with the cooking water, as the addition of EVOO improves the phenolic profile and compensates for the deficiencies of the raw food", the researcher stresses.
The results of this research are part of Jessica del Pilar Ramírez Anaya's doctoral thesis, done under the direction of UGR professors Cristina Samaniego Sánchez, Marina Villalón Mir and Herminia López-García de la Serrana, from the Department of Nutrition and Bromatology of the Faculty of Pharmacy (UGR), and also with support from the programme PROMEP/SEP, Mexico UDG-598.
http://canal.ugr.es/index.php/food-and-agriculture/item/80229

40% Better Memory Among People Eating These Foods

It has been 10 years since this research came out and I bet our lazy-ass doctors, hospitals and stroke associations have not created a diet stroke protocol with this information. And you wonder why stroke survivors don't recover very well? The stroke world is totally disgusting.
The article on it here:

40% Better Memory Among People Eating These Foods

The actual research here:

Associations of vegetable and fruit consumption with age-related cognitive change

 

Fruits and vegetables consumption and risk of stroke

And I wonder if the whole decrease in stroke is caused by the potassium in bananas?    Potassium 21%   Why eat three bananas a day?

Do the authors not know about bananas?

Fruits and vegetables consumption and risk of stroke

 The authors conducted a meta–analysis to summarize evidence from prospective cohort studies about the association of fruits and vegetables consumption with the risk of stroke. Fruits and vegetables consumption are inversely associated with the risk of stroke.
Methods

• Pertinent studies were identified by a search of Embase and PubMed databases to January 2014.
• Study–specific relative risks with 95% confidence intervals were pooled using a random–effects model.
• Dose–response relationship was assessed by restricted cubic spline.

Results

• Twenty prospective cohort studies were included, involving 16 981 stroke events among 760629 participants.
• The multivariable relative risk (95% confidence intervals) of stroke for the highest versus lowest category of total fruits and vegetables consumption was 0.79 (0.75–0.84), and the effect was 0.77 (0.71–0.84) for fruits consumption and 0.86 (0.79–0.93) for vegetables consumption.
• Subgroup and meta–regression showed that the inverse association of total fruits and vegetables consumption with the risk of stroke was consistent in subgroup analysis.
• Citrus fruits, apples/pears, and leafy vegetables might contribute to the protection.
• The linear dose–response relationship showed that the risk of stroke decreased by 32% (0.68 [0.56–0.82]) and 11% (0.89 [0.81–0.98]) for every 200 g per day increment in fruits consumption (P for nonlinearity=0.77) and vegetables consumption (P for nonlinearity=0.62), respectively.

Study: Fruits and veggies may prevent dementia

Well, probably time to get that juicer.

Study: Fruits and veggies may prevent dementia