A recent study sponsored by the National Institutes of Health, Diabetes, Digestive and Kidney Disease and the American Heart Association discovered that consuming five daily servings of two fruits and three vegetables would contribute to a longer life.
Data from numerous researches found that people who consumed two fruits and three daily vegetables had a 13 percent lower risk of death from any cause. They had a 12 percent lower chance of dying from cardiovascular disease or stroke than someone who did not eat these five servings. They have had a 10% lower risk of dying from cancer and a 35% lower risk of dying from a respiratory condition.
Consuming more fruits and vegetables than the daily recommended amount did not reduce risks any further. Not all fruits and vegetables have the same ability to prolong life.
We also discovered that not all fruits and vegetables have the same level of benefit, despite the fact that current dietary recommendations treat all fruits and vegetables, including starchy vegetables, fruit juices, and potatoes, equally,” said lead study author Dong D. Wang, MD, ScD, an epidemiologist, nutritionist, and member of the medical faculty at Harvard Medical School and Brigham and Women’s Hospital.
The study found that starchy vegetables like peas, corn, potatoes, and fruit juices don’t cut it when it comes to lowering the risk of death from all causes or serious chronic diseases. Eating foods high in beta carotene and vitamin C, such as green leafy vegetables like spinach, lettuce, and kale, as well as citrus fruits, berries, and carrots, showed benefits.