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Cardiovascular Risk Factors
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
As discussed earlier in this chapter, vegetables are a source of nutrients, including fiber, vitamins, and polyphenols that are protective for CVD. Particular vegetables, such as green leafy vegetables contain significant amounts of these nutrients, and consumption can aid in protection from CVD. Understanding cooking methods which can preserve some these nutrients is thus important. Further explanations on cooking methods to preserve minerals, such as magnesium, within vegetables can be found in Chapter 2, Effects of Food Processing, Storage, and Manufacturing on Nutrients.
Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
Drying is one of the traditional preservation methods, which increases the shelf life of a vegetable and reduces the weight, storage space, and cost of transportation (Khatoniar, Barooah, and Das 2018). Green leafy vegetables could be dried during a specific season and stored for further use. The effect of dehydration with microwave drying on nutrients was investigated on fenugreek leaves at the output power of 135, 270, 405, 540, and 675 W (Patil, Pardeshi, and Shinde 2015). Microwave-dried fenugreek leaves indicated that at low power irradiation, color, quality, chlorophyll, protein, and calcium content were not affected as compared to high power irradiation. Dehydration time was reduced with increased power, but with the degradation of the heat-liable constituents. The microwave drying process enhanced nutrients and protected the fenugreek leaves from degradation (Patil, Pardeshi, and Shinde 2015).
Fat-Soluble Vitamins
Published in Luke R. Bucci, Nutrition Applied to Injury Rehabilitation and Sports Medicine, 2020
Deficiency symptoms that are frank enough to affect clotting ability are difficult to produce in humans.562–566 Groups at risk for severe deficiency of vitamin K are neonates, chronic fat malabsorption syndromes, coumarin (warfarin) treatment or poisoning, antibiotic therapy that destroys gut microbial flora, extended TPN, and possibly salicylate therapy. Usually, several of these factors need to be combined before vitamin K deficiency is elaborated. In healthy populations not taking antibiotics, frank vitamin K deficiency is extremely rare, since about 2 μg/kg of vitamin K is absorbed after production from gut microflora. Thus, dietary requirements are not firm and range from 0.5 to 1.0 μg/kg daily in adults.562–566 Green leafy vegetables are the richest dietary source of vitamin K, with lesser amounts in fruits, cereals, and grains. Animal foodstuffs have little vitamin K.
Changes in Dietary Intake of Breast Cancer Survivors: Early Findings of a Malaysian Breast Cancer Prospective Cohort Study
Published in Nutrition and Cancer, 2022
Siew Juan Kiew, Nur Aishah Mohd Taib, Tania Islam, Hazreen Abdul Majid
The low fiber and calcium intake among Malaysian breast cancer survivors could indicate inadequate vegetables, fruits, and dairy products intake. It is a common dietary issue among Malaysians. According to a study from the Malaysian Adults Nutrition Survey [19], less than half (39.9% in 2003 and 43.2% in 2014) consumed green leafy vegetables, a good plant-based source for calcium and fiber. The consumption of fruit was low among Malaysian adults, where it is not included in the top ten food items consumed daily. The dairy product consumption was also low. Only 17% and 10% of Malaysian adults consumed milk in 2003 and 2014, respectively. Moreover, there is a possibility of avoiding dairy products among breast cancer survivors due to the cultural belief that milk will cause the growth or spread of cancer [7].
Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements
Published in South African Journal of Clinical Nutrition, 2021
Shirley Isibhakhomen Ejoh, Faustina Dufie Wireko-Manu, David Page, Catherine MGC Renard
There is a diversity of traditional green leafy vegetables available in the rural farming community studied. Only a few of them are domesticated and consumed frequently. The uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron provided they are consumed frequently and in adequate amounts. The use of traditional leafy vegetables to improve intake of certain nutrients of public health importance could be a less expensive and more sustainable dietary strategy in the long term because of their availability and affordability. However, seasonal availability, and preference for certain species, are important considerations. There is a need for further studies to directly evaluate the quantity of TGLVs consumed so that actual contribution of TGLVs within the overall diet to micronutrient intakes of vulnerable groups in the community can be known.
Dietary intake as a cardiovascular risk factor: a cross-sectional study of bank employees in Accra
Published in South African Journal of Clinical Nutrition, 2020
Ivy Priscilla Frimpong, Matilda Asante, Aloysius Nwabugo Maduforo
Scientific evidence increasingly supports the view that alterations in diet impact positively and/or negatively on health throughout life.4 Most importantly, dietary modification may not only influence present health, but may contribute to an individual not developing such diseases as CVDs, diabetes and cancer in older age. Unhealthy dietary practices such as high consumption of saturated fats, refined carbohydrates as well as low consumption of fruit and vegetables tend to increase the risk of CVD.5 Fruits and vegetables contain many nutrients such as vitamins, minerals and fibre, which may individually or in combination provide protection against cardiovascular diseases and certain cancers.5 It has been reported that consumption of green leafy vegetables and vitamin C-rich fruits and vegetables protect against coronary heart disease (CHD).6 The cardioprotection of green leafy vegetables may be due to high levels of antioxidants such as lutein.6,7 Furthermore, studies have shown that lutein protects against progression of atherosclerosis by lowering LDL levels in the blood.7