Veg consumption could reduce risk of bladder cancer in women
Female salad lovers across the globe might find comfort in recent findings by a Hawaiian research team that increasing the consumption of vegetables could lower the risk of developing invasive bladder cancer.
The team at the University of Hawaii Cancer Centre discovered that a greater daily intake of fruit and vegetables could lower the risk of the disease in women.
“The extensive health benefits of vegetables are continuously reaffirmed to us through research activities such as this, and it is imperative that everybody is aware of the advantages a green diet has for overall human health,” said AUSVEG spokesperson, Lauren Winterbottom.
AUSVEG is the leading voice in horticulture representing Australia’s 9,000 vegetable and potato growers.
“There were approximately 2,300 new cases of bladder cancer in Australia in 2009, a number that has the potential to be slashed if more women increase their intake of vegetables,” said Ms Winterbottom.
The study investigated data collected from over 180,000 adults over a 12 year period. It was found that women who consumed the most yellow-orange coloured vegetables were 52 per cent less likely to develop bladder cancer than those who consumed the least yellow-orange veggies.
Interestingly, the results could not be replicated in the male sample group.
“Although it is unclear why vegetables play a role in reducing the risk of invasive bladder cancer in women and not men, we should all understand that a vegetable-rich diet can aid in preventing other types of serious health conditions.”
“A high intake of both fruit and vegetables can reduce the risk of developing coronary heart disease, the primary cause of death in Australia,” said Ms Winterbottom.
Recent research has also shown that a diet rich in fruit and vegetables has been associated with lower concentrations of ‘bad’ cholesterol in the bloodstream.
The University of Hawaii’s findings are published in the August 2013 edition of The Journal of Nutrition.
“Fresh vegetables contain natural vitamins and minerals that are required for the body to function optimally. They are also rich in antioxidants and aid in reducing the intake of salt and refined sugars,” said Ms Winterbottom.
MEDIA CONTACT: Lauren Winterbottom, Spokesperson, AUSVEG.
Phone: (03) 9882 0277, Mobile: 0439 386 049, Email: firstname.lastname@example.org