` Eating More Fruit and Vegetables May Reduce Risk of Stroke by Almost a Third ‘


#AceFoodNews – NEW YORK – May 09 – (Reuters Health) – Eating more fruits and vegetables may reduce stroke risk by almost a third, according to a fresh look at recent evidence.

The results support existing recommendations from organizations like the U.S. Centres for Disease Control and Prevention (CDC), which already call for a diet rich in fresh greens.

“The findings are consistent with the current knowledge that increasing consumption of fruits and vegetables should be encouraged to prevent stroke,” Dr. Yan Qu said in an email.

Qu, of the Qingdao Municipal Hospital and the Medical College of Qingdao University in Qingdao, China, led the analysis.

A stroke occurs when blood-flow to part of the brain is blocked by a clot or a burst blood vessel. Without emergency care, a stroke can lead to severe brain damage or death.

Stroke remains the fourth leading cause of death in the U.S., according to the CDC.

Several studies have looked at the influence of diet on stroke risk.

Some have tied eating lots of fruits and vegetables to lowered risk; others have found no link at all.

The effect could be indirect, and eating fruits and vegetables may benefit overall health by reducing blood pressure, cholesterol, weight and other stroke risk factors, Qu said.

It’s also possible that specific nutrients in the foods may reduce stroke risk, he said.

Ace Related News:
1. Reuters (Health) – May 09 – http://tinyurl.com/oxl4fyy
2. CDC – Stroke and Health – http://tinyurl.com/k7j2ml7

#AFHN2014

` Excess and Greed has its own way of showing People the Truth’


#AceFoodNews ‘Shameful’: `World loses up to a third of produced food, World Bank says and people still go Hungry’ 

Published time: February 27, 2014 18:49

 
Spencer Platt / Getty Images / AFP Spencer Platt / Getty Images / AFP
The world loses a staggering one-quarter to one-third of all food produced for human consumption, according to the World Bank’s quarterly Food Price Watch report, with the developed world leading the wastage.

The world is losing 25 to 33 percent of the food it produces – nearly 4 billion metric tons – according to estimates from the World Bank, the Food and Agriculture Association (FAO) and the World Resources Institute.

In regions suffering from malnourished, such as Africa and South East Asia, this translates as 400 to 500 calories per person per day and in the developed world up to 1,520 calories.

Cereals were highlighted as representing more than half food lost or wasted at 53 percent by calorie content, but by weight fruits and vegetables represent the largest share of global food loss at 44 percent.

Most of the wastage takes place at the consumption stage (35 percent), followed by production and handling and storage (both 24 percent).

“The amount of food wasted and lost globally is shameful,” Jim Yong Kim, the president of the World Bank, said in a statement.

“Millions of people around the world go to bed hungry every night, and yet millions of tons of food end up in trash cans or spoiled on the way to market. We have to tackle this problem in every country in order to improve food security and to end poverty,” Kim added.

AFP Photo / Rajesh JantilalAFP Photo / Rajesh Jantilal

The report also found a substantial difference between the amount of food lost in developed and developing countries and across regions. 56 percent of food loss takes place in the developed world and only 44 percent in developing countries.

In North America, some 61 percent of food losses are in the consumption stage, for example food, which has been bought and then rots in refrigerators. In the US and the UK and average family of four wastes between $1,600 and $1,100 a year in food they buy but do not consume.

The authors blamed the policies of large supermarkets, which encourage overbuying by consumers as well as overproduction of some foods for sale.

In contrast, sub Saharan Africa lost just 5 percent of food at the consumption stage but vast amounts were lost during production and processing.

For example, the large amounts of water used to irrigate rice or roast coffee were deemed wasteful, especially if the end product is lost before it reaches the consumer.

The study found that there were large variations across countries. Although in the short-term, pressures in food prices are expected to weaken, weather conditions in Argentina, Australia and China, as well as higher oil prices, mean that food production will need constant monitoring.

The World Bank also set out how it intends to boost agriculture and agriculture-related investment; commitments in 2013 amounted to $8.1 billion.

Potential solutions to limit the amount of food wasted include changing agricultural production techniques and making suitable investments in transport and storage infrastructure as well as changing commercial and consumer behaviour in developed countries.

RT

 

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