Keep Vegetables Prevent Stroke and Brain From senile

Did you know that we can contribute to reducing mortality and morbidity with a simple way, ie increase the intake of vegetables and fruit in our daily menu.

Eating five servings of fruits and vegetables each day could prevent 15,000 premature deaths, including 7,000 cases of coronary heart disease, 15,000 from cancer and more than 3,000 due to stroke.

Increasing fiber intake will also save 4,000 people, according to experts from Oxford University. The mortality rate can also be prevented by reducing the consumption of salt and fat intake. At least 33 000 lives could be saved if the number of people who eat fiber nationally increased.

The study, published in the Journal of Epidemiology and Community Health that analyzed the deaths from stroke, cancer and coronary heart disease, by calculating the intake of food and nutrition. Research is also conducted to see the influence of diet on morbidity and premature mortality between 2005 and 2007.

More than 2,000 Manhattan residents aged 65 years and over that age has given another proof for the researchers of the importance of eating vegetables.

According to the Archives of Neurology, people who consume a diet with vegetables, meat, poultry, fish, nuts and butter has 38% lower risk of Alzheimer's disease than those who have a diet otherwise.

Nikolaos Scarmeas, associate professor at Colombia University Health Center and author of the report, said the type of food on can protect blood vessels in the brain and prevent strokes that can cause Alzheimer's.

Alzheimer's, the incurable, can cause memory loss and can progress to a dangerous decline in cognitive function. According to the Alzheimer's Disease International, about 30 million people worldwide suffer from this disease.

"We know what kind of food is quite helpful in the management of some diseases and now there are new entries that could help treatment-related brain diseases. It makes sense to follow this diet," Scarmeas said in a telephone interview.

The research was conducted with more researching the eating habits of participants than the recommended food patterns by prescription. So researchers can not provide a recommendation based solely on this study.

Researchers observed participants for 4 years, check them every 1.5 years to record diet and their neurological condition. None of the participants who had cognitive impairment when the observation is done.

A diet with a low risk of contracting Alzheimer's disease also includes the consumption of salad prepared with olive oil and vinegar, tomatoes, several types of cruciferous plants.