A team of researchers from the National Cancer Center and Yokohama City University released findings to support the potential health effects of fruits and vegetables, which are proven to help lower the risk of death among the Japanese.
Atsushi Goto, an epidemiology professor at the university’s Graduate School of Data Science, who was involved in the research, said: “It is the first time that clear effects of vegetable and fruit consumption on the mortality risk have been reported in a study targeting Japanese.”
Tracking more than 90,000 individuals in Japan for 20 years, the correlations between the intake of vegetables and fruits and the likelihood of death were made clear through one of the nation’s largest surveys. Previous research on individuals in Europe and the US had already found that consuming fruits and vegetables lessens the risk of death. But the impact of eating the crops on Asians’ probability of death had remained unclear, because their genetic backgrounds and lifestyles are different.
The team conducted a questionnaire survey on the dietary habits of about 95,000 men and women between the ages 40 to 69 in 11 urban and rural locations nationwide in 1995 and 1998. According to the outcomes, those who eat more fruits are 8 to 9 percent less likely to perish than those who consume little crops. A 7- to 8-percent risk improvement was seen among people who partake of more vegetables as well.
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