![]() ![]() ![]() The latest studies on diabetes show that a vegetarian diet high in complex carbohydrates and fiber (which are found only in plant foods) and low in fat is the best. Heart Disease. People with diabetes have a higher-than-average risk of having a heart attack or stroke. These strike people with diabetes nearly twice as often as. Poor Diet Tied to Half of U. S. Deaths From Heart Disease, Diabetes. By Karen Pallarito. Health. Day Reporter. TUESDAY, March 7, 2. Health. Day News) - - Nearly half of all deaths from heart disease, stroke and diabetes in the United States are associated with diets that skimp on certain foods and nutrients, such as vegetables, and exceed optimal levels of others, like salt, a new study finds. Using available studies and clinical trials, researchers identified 1. The study identifies 2,0. While experts don't agree on how low to go, there is broad consensus that people consume too much salt, Micha noted. Other key factors in cardiometabolic death included low intake of nuts and seeds, seafood omega- 3fats, vegetables, fruits and whole grains, and high intake of processed meats (such as coldcuts) and sugar- sweetened beverages. Each of these factors accounted for between 6 percent and 9 percent of deaths from heart disease, stroke and diabetes. Micha cautioned that these levels are not conclusive. Optimal intake . High consumption of unprocessed red meats (such as beef) was responsible for less than one half of 1 percent of these deaths, the analysis showed. The take- home message: . Vegetable intake, for example, was considered optimal at four servings per day. That would be roughly equivalent to 2 cups of cooked or 4 cups of raw veggies, she said. Fruit intake was deemed optimal at three daily servings: . Ashkan Afshin is acting assistant professor of global health at the University of Washington's Institute for Health Metrics and Evaluation. According to Noel Mueller and Dr.
Lawrence Appel, the results may be biased by the number of dietary factors included, the interaction of dietary factors and the authors' . All rights reserved. SOURCES: Renata Micha, R. D., Ph. D., assistant research professor, Friedman School of Nutrition Science and Policy, Tufts University, Boston; Ashkan Afshin, M. D., Sc. D., acting assistant professor of global health, Institute for Health Metrics and Evaluation, University of Washington, Seattle; March 7, 2. Journal of the American Medical Association.
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