Less chronic diseases in healthy diet


/ photocrew, stockadobecom

Otago Diet is considered an essential lifestyle factor to reduce the risk of chronic diseases. This has a meta-analysis of New Zealand scientists in the journal lancet confirmed (2019; doi: 10.1016 / S0140-6736 (18) 31809-9). The study was commissioned by the World Health Organization (WHO) to, inter alia, support the development of new recommendations for optimal daily fiber intake.

The researchers analyzed 185 observational studies with data covering 135 million person-years and 58 clinical studies involving 4,635 adult participants. They have focused on premature deaths and the incidence of coronary heart disease, cardiovascular disease and stroke, as well as type 2 diabetes, as well as various cancers, as well as colon, breast, endometrial, esophagus and prostate cancer. The authors included only studies with healthy participants, so the results can not be transferred to people with existing chronic conditions.


The results suggest a 15% to 30% reduction in overall and cardiovascular mortality when comparing people who eat the most fiber with those who eat less. Consumption of high-fiber foods also reduced the incidence of coronary heart disease, stroke, type 2 diabetes and colorectal cancer by 16 to 24%.

In addition, meta-analysis of clinical trials revealed that increased fiber intake was associated with lower body weight and cholesterol compared to lower consumption.

Pro 8 grass Increases in dietary fiber consumed per day reduced the total number of deaths and incidences of coronary heart disease, type 2 diabetes and colorectal cancer by 5 to 27%. Protection against stroke and breast cancer has also been increased. Consumption of 25 to 29 grams per day was sufficient, but the data suggest that increased fiber intake could provide even better protection, according to the researchers.

wholemeal flour

For every 15 grams of whole grains per day, total deaths and incidences of coronary heart disease, type 2 diabetes and colorectal cancer decreased by 2 to 19%. Higher intakes of whole grains were associated with a 13 to 33% reduction in the risk of noncommunicable diseases. The whole grain is rich in fiber, which may explain its beneficial effects, the researchers report.


The study also found that low-glycemic diets provide only limited support for the prevention of type 2 diabetes and stroke. Foods with low glycemic index or low glycemic load may also contain added sugars, saturated fats and sodium. This may lead health associations to be less clear, the authors said.

Our results provide compelling evidence that dietary guidelines should focus on increasing fiber intake and replacing whole grains with refined grains. This reduces the risk of incidence and mortality in a variety of important diseases, Jim Mann of the University of Otago in New Zealand, he concluded. © hil / aerzteblatt.de


Source link