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Postmenopause
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
As you consider foods that are beneficial, we advise you to follow the age-old adage to “eat your veggies.” Vegetables have antioxidant value and are low in calories, which helps manage weight and support healthy physical and mental well-being. Cruciferous vegetables are essential because they are rich in vitamins (folate and vitamin K), minerals (selenium and calcium), phytochemicals (plant sterols and indole-3-carbinol), and essential sulfur-containing compounds (called glucosinolates). The health benefits of cruciferous vegetables have been studied extensively. Many of the compounds in these vegetables synergistically contribute to health promotion such as anti-cancer, anti-inflammatory, and antioxidant capacities. Some studies have suggested that indole-3-carbinol (active metabolites in cruciferous vegetables) strongly influences estradiol metabolism and may be a new approach to prevent estrogen-dependent diseases. If you can make just one change to your diet, start by adding one serving of cruciferous vegetables to your daily meal plan.
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.
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Some main tubers or roots used as vegetables are: carrot, onion, garlic, bunching or Welsh onion, leek, shallot, beetroot, chive, scallion, radish, and turnip. Other tubers rich in carbohydrates such as beets, potatoes, cassava, yam, are not considered vegetables and are generally classified as staple foods. Only carrot, onion, garlic, Welsh onion, leek, shallot, and beetroot will be examined below, due to their high health benefits.
Effects of lacto-ovo-vegetarian diet vs. standard-weight-loss diet on obese and overweight adults with non-alcoholic fatty liver disease: a randomised clinical trial
Published in Archives of Physiology and Biochemistry, 2023
Nazila Garousi, Babak Tamizifar, Makan Pourmasoumi, Awat Feizi, Gholamreza Askari, Cain C. T. Clark, Mohammad Hasan Entezari
The role of higher energy intake on NAFLD risks has been well-documented (Wehmeyer et al. 2016). However, the relationship between NAFLD and diet is complicated and is not solely limited to energy intake. Several studies have shown that NAFLD patients have higher carbohydrate intake, in comparison to healthy controls (Cortez-Pinto et al. 2006, Volynets et al. 2012). In addition, results have indicated that protein intake in NAFLD patients is higher than in healthy participants (Cortez-Pinto et al. 2006, Volynets et al. 2012, Wehmeyer et al. 2016). Diet with higher vegetables and fruits content provides lower energy density and can act as an essential factor in weight management. However, the role of vegetables and fruits is not limited to their associations with lower energy density. They also contain polyphenols and carotenoids, which can improve metabolic homeostasis, act as anti-inflammatory factors, and suppress hepatic stellate cell activation (Salomone et al. 2016).
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.
Factors associated with consumption of fruits and vegetables amongst adults in the Alfred Duma Local Municipality, Ladysmith
Published in South African Journal of Clinical Nutrition, 2021
Thandi Xaba, Siyabonga Dlamini
This study uncovered that consumption of fruits and vegetables in ADLM is extremely inadequate, with only 0.6% (1 out of 164) participants taking the recommended five daily servings of fruits and vegetables. This may suggest that majority of the ADLM population could possibly be missing out on the protective effects of fruits and vegetables and may not be immune to the risks of the currently prevailing NCDs. Various factors were identified as associated with intake of at least 2–3 servings of vegetables daily and two or more servings of fruits daily. These factors included age, gender, employment, household income of more than R2 000, having more than 10 years of education and local availability of fruits and vegetables. Knowledge of fruits and vegetables was found not to be associated with intake of fruits and vegetables. Fruits and vegetables may be in and out of season; in this study seasonal availability of both fruits and vegetables was not reported as a factor preventing their consumption.