The availability of fruits and vegetables is a significant factor in reducing blood pressure levels, according to a study by Dr. James Bentham and Dr. Linda Oude Griep. The study investigated supply trends from 1975 to 2015, revealing that countries with increased availability of fruits and vegetables have lower levels of raised blood pressure. The research also indicates that many low-income countries do not have access to enough fruits and vegetables, increasing the risk of higher levels of raised blood pressure. The study highlights the urgent need for national and international policies to expand fruit and vegetable productivity, in order to ensure sustainable fruit and vegetable supply, particularly in low-income countries. The researchers recommend implementing public health programs targeting fruit and vegetable consumption to reduce the burden of non-communicable diseases globally.
Increased Availability of Fruits and Vegetables Linked to Lower Levels of Blood Pressure: Study
A new study has found that the availability of fruits and vegetables plays a significant role in lowering blood pressure levels. The study, conducted by Dr. James Bentham and Dr. Linda Oude Griep, investigated the impact of fruit and vegetable supply trends on blood pressure changes between 1975 and 2015. Their findings revealed that countries with increased availability of fruits and vegetables have lower levels of raised blood pressure.
According to the World Health Organization’s recommendation, a daily intake of 400g of fruits and vegetables is ideal for maintaining a healthy lifestyle. However, many countries, especially low-income countries, struggle to meet this target due to limited fruit and vegetable supply.
Dr. Bentham highlights that low-income countries are at risk of higher levels of raised blood pressure due to the reduced availability of fruits and vegetables. The study shows that nearly half of the countries studied do not have access to enough fruits and vegetables.
The researchers recommend the urgent need for national and international policies to expand fruit and vegetable productivity to ensure sustainable supply. They also emphasize the importance of public health programs targeting fruit and vegetable consumption to reduce the burden of non-communicable diseases globally.
Dr. Bentham’s latest research into food supply limitations echoes results from an earlier study aimed at informing food policies that would ensure national food security, support access to healthy diets, and enhance environmental sustainability. The study underpins the need for an urgent call to action towards increasing the availability of fruits and vegetables to promote healthy living.
Overall, the study highlights the significance of fruit and vegetable intake as a modifiable risk factor for high blood pressure. It urges policymakers to implement initiatives that enhance the supply of fruits and vegetables globally to reduce the burden of non-communicable diseases.
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