Even 120 grams of green vegetables a day can reduce the risk of type 2 diabetes by 14%
The group of university researchers led by Professor Patrick Carter and Melanie Davis analyzed the results of the six designs nutritionists in the consumption of vegetables and fruit, and came to the conclusion that a significant positive impact on human health have only those dishes, which include spinach, asparagus, green beans , cabbage, Brussels sprouts, cauliflower and other cabbage. The results were published in a special edition of the British Medical Journal.
According to scientists, even 1.5 servings, that is, 120 g green vegetables can reduce the risk of type 2 diabetes by 14%. The experts emphasize that 1.5 servings is still at least a person should try to eat every day to 5 servings of vegetables and fruits.
In my research, British doctors, analyzed data on health monitoring, a total of 220,000 adult patients. Despite the general trend significantly reduce the risk of developing diabetes in the use of green garadniny, experts said that while no clear evidence of why different types of cabbage and spinach is inherent in such a protective effect. It has been suggested that one reason for this may be high in antyaksydantav in green vegetables, such as vitamin C. According to another theory, the protective qualities lie in the high part of magnesium in green vegetables.
To increase the risk of diabetes a person only need 50 grams of processed meat a day
The researchers also note that despite all the advice that is constantly being done to representatives so-called risk groups, almost none of them eats the five proposed portions. At best, people eat three servings of green vegetables. And it is only 60% of necessary substances for preventing such a complicated disease. In other countries, especially in Eastern Europe, the former Soviet republics, the situation with the consumption of vegetables is even worse, according to British experts.
Meanwhile, a group of American scientists from Harvard University, analyzed the findings of 20 studies involving more than a million people from 10 countries. As it turns out, is the most rare vegetable dish in the diet of most of these patients are prone to diabetes. But the most popular food — different types of processed meats: sausages, sausage, ham, zucchini, used mainly with bread for breakfast, lunch and dinner. As the experts in order to increase the risk of diabetes a person only need 50 grams of processed meat a day. Meanwhile when used in twice as many unprocessed meat — beef, lamb or pork — no risk of diabetes, despite the fact that she and the other form of meat products containing roughly the same amount of fat and cholesterol. According to scientists, the potential harm to the health of processed meats due to salt added to it, a variety of chemical flavorings and preservatives.
As follows from an article published in the publication Circulation, these flavoring agents contribute to the development of atherosclerosis and reduced glucose tolerance, which in turn can contribute to the development of diabetes and cardiac disease.
However, the nutritionist is not advised to give up meat lovers this product. Simply desirable to switch to unprocessed meat. In this case, cut into smaller pieces and use healthier cooking methods, such as bake in the oven. If you want to add something for the smell, it is better to use fresh and dried spices and pepper instead of salt.
Meanwhile a number of manufacturers have already expressed their protest in connection with research at Harvard experts. Since the official representative of the British Association of pork processed meats said that is an integral part of a healthy diet. The Association insists that we carried out additional research before making formal recommendations regarding the use of sausages and other pork products.