Research Roundup: October 2021
Fruit (Not Juice) May Lower Diabetes Risk
At least two servings of whole fruit daily may reduce risk of type 2 diabetes by 36 percent, researchers say. The study analyzed fruit and fruit juice intake of 7,675 Australians over five years and found an association between fruit intake and insulin sensitivity, suggesting more fruit (but not fruit juice) required lower insulin production to reduce blood glucose. Researchers suggest this may be due to fruit’s higher fiber and nutrient content, helping slow the release of sugar into the body.
(The Journal of Clinical Endocrinology & Metabolism, June 2021)
Nitrate-Rich Veg May Protect the Heart
One cup a day of nitrate-rich veggies, like spinach, kale, and beets, may lower blood pressure and risk of heart disease, according to a 23-year Danish study of 53,000 subjects. People who consumed the most nitrate-rich vegetables lowered systolic blood pressure and reduced risk of heart disease between 12% and 26%. One cup raw or one half-cup cooked nitrate-rich vegetables may significantly reduce risk of cardiovascular disease. Consuming more did not offer additional health benefits.
(European Journal of Epidemiology, April 2021)
Plant-Based Diet Linked with Less Severe Covid-19
A plant-based or a pescatarian style diet may lessen COVID-19 infection, severity, and duration, says researchers. A survey from July 17 to September 25, 2020 of self-reported diets of healthcare workers from six countries (U.S., France, Germany, Italy, Spain, U.K.) with substantial exposure to COVID-19 patients indicated that physicians and nurses who followed a plant-based or pescatarian diet had 73 percent lower odds of moderate to severe COVID-19 versus those not on these diets. Low-carb, high-protein diets had higher odds, suggesting that plant-based diets are high in immune-protective nutrients.
(BMJ Nutrition, Prevention and Health, June 2021)
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