Photo/Illutration Colorful fresh vegetables (Asahi Shimbun file photo)

In the first survey of its kind, consuming veggies and fruits was confirmed to help lower the risk of death among Japanese who partook of them on a daily basis.

A team of researchers from the National Cancer Center and Yokohama City University released its findings to support the crops’ significance, while their potential health effects have traditionally been emphasized.

“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,” said Atsushi Goto, an epidemiology professor at the university’s Graduate School of Data Science, who was involved in the research.

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.

As veggies and fruits are rich in vitamins, minerals, dietary fiber and other nutrients, they are said to be good for the health.

Previous research on individuals in Europe and the United States had already found that consuming vegetables and fruits lessen 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.

The amount and frequency of their consumption of vegetables and fruits were estimated, so that respondents could be divided into five groups based on intakes of vegetables and also into five groups based on intakes of fruits.

Their fatality risk was then assessed. About 24,000 individuals died during the 20-year research period.

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.

By cause of death, having more fruits proved helpful in reducing the likelihood of death associated with heart failure, myocardial infarction and other cardiovascular problems by 9 percent.

Referring to the analysis results, the researchers concluded that the daily consumption of at least 300 grams of veggies or at least 140 grams of fruits will contribute to lowered risks of death.

It should be noted, however, that eating vegetables or fruits in larger amounts than the minimum necessary does not mean the probability of death will lessen correspondingly.

“I would like people to check out the latest findings among other criteria to decide how many veggies and fruits to consume from here on out,” Goto said.

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