12-year study finds 'staggering' effect of vegetables on longevity and disease preventon

The Washington Post, April 1, 2014 (quoting verbatim): “People who eat seven or more [half cup] portions of fresh fruits and vegetables each day may reduce their risk of dying from a wide variety of diseases by as much as 42 percent over people who consume less than one portion, according to a new study by British researchers who tracked the eating habits of more than 65,000 people for 12 years.” The study was published in the Journal of Epidemiology and Public Health. Researchers at University College London tracked the diets of more than 65,000 people for 12 years, according to the study.

The Washington Post reports. that “consuming the same amount dropped the specific risk of dying from cancer by 25 percent, and from heart disease by 31 percent. ‘The size of the effect is staggering,’ says researcher Oyinoloa Oyebode. Even minimal consumption had a measurable impact: eating one to three daily portions cut the risk of death by 14 percent. Fresh vegetables provided the biggest benefit, with each portion reducing overall risk of death by 16 percent. Consuming canned fruits, however, actually increased the statistical risk, likely due to the added sugar used in processing. Fruit juices had no effect at all. Researchers stressed that the findings indicate a ‘strong association but not necessarily a causal relationship’ between eating fruits and vegetables and mortality rates.’”