Research Round-Up: U.S. Diet Quality Improves; Fruit’s Effect on Cardio Disease; Low-Salt Diet
U.S. diet quality improves
Americans improved their diets between 1999 and 2010, consuming fewer trans fats, less sugar-sweetened beverages, and more fruits, whole grains, nuts, legumes, and polyunsaturated fats, according to a Harvard study. Researchers used data from more than 29,000 adults, aged 20 to 85, who participated in the National Health and Nutrition Examination Surveys. Using a diet quality rating of zero (least healthy) to 110 (healthiest), the average dietary scores rose from just below 40 in 1999 to almost 47 from 2009 to 2010.
(JAMA Internal Medicine, September 1, 2014)
Eating fruit may lower CVD risk
Daily consumption of fresh fruit could reduce the risk of cardiovascular disease by up to 40 percent, according to Oxford researchers. The seven-year study included analysis of over 451,000 participants from China who had no history of CVD. Those who ate fruit daily had a 25 to 40 percent lower risk of CVD, compared to those who never ate fruit. The more fruit a person ate, the lower their risk of CVD. The average fruit intake by participants was 1.5 servings (about 150 grams or 5.3 ozs). USDA calls for daily fruit intake of 1½ cups for women over 30 and 2 cups for men .
(European Society of Cardiology Congress, September 1, 2014)
Low salt diet as risky as high salt
Consuming too little salt may be as harmful as consuming too much, researchers say. Using data from 101,945 people in 17 countries to measure the link between sodium intake and risk of death and heart disease, researchers found that people who consumed seven or more grams of sodium were at increased risk of death or heart disease related events, and people who consumed less than three grams daily were at greater risk. Between three and six grams of sodium daily was linked to lower risk of both.
(New England Journal of Medicine, August 14, 2014)
The post Research Round-Up: U.S. Diet Quality Improves; Fruit’s Effect on Cardio Disease; Low-Salt Diet appeared first on University Health News.
Powered by WPeMatico
