Fruits rich in dietary fiber and vitamins reduces the risk of death.
Since the beginning of the 90s of the last century, they have observed about 95 thousand residents of 11 Japanese prefectures, including Tokyo. At the beginning of the study, they were between 40 and 60 years old. The main attention was paid to their diet and the amount of vegetables and fruits consumed daily. As a result, all of them were divided into five groups depending on the volume of consumption of these products.
To date, about 24 thousand people out of 95 thousand have died. As a result, scientists were able to collect statistics and establish a link between food preferences and the risk of death. According to the results of the study, people from the two groups with high fruit consumption had an 8-9% lower risk of death than in the group with the lowest consumption. At the same time, as for deaths from heart disease, this figure was immediately 13% less. As for the consumption of vegetables, people who regularly consume them in food, the risk of death was lower by 7-8%.
Juicing extracts the juice from fresh fruits or vegetables. The resulting liquid contains most of the vitamins, minerals and plant chemicals (phytonutrients) found in the whole fruit.
Nutrition researchers estimate that if just half of us decided to add one more serving of a fruit or a vegetable to our daily diet, 20,000 cases of cancer could be prevented every year.
The vitamins and minerals that our body needs in small quantities are most often neglected which results in 'nutritional deficiencies'.
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