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Women Health Tips

THE DECREASE IN THE NUTRITIONAL VALUE OF FRUITS AND VEGETABLES MAY BE A CONCERN.

For years, debate has raged over the pros and cons of modern farming techniques. Industrial agriculture or “hyper-agriculture” has led to huge advances in crop yield, but many argue that nutrient content – and therefore their total nutritional value to humans – has suffered.

The average yield in terms of bushels per acre for major crops in the United States has skyrocketed since the 1950s. Corn is up 342%! Wheat is up 290%, while soybeans and alfalfa are up about 170%. Similar yield gains also occurred in Europe, Australia, Japan and other regions of the world.

Data presented by researchers from the Department of Soil Science at the University of Wisconsin-Madison show that while these major advances in crop yield have occurred over the past 50 years, nutrient content has been beleaguered and in decline. Similarly, a review of data published by the USDA’s ARC Nutrient Data Laboratory shows “a steep decline in minerals, vitamins and other nutrients in foods since the last comprehensive survey” about 20 years ago.

NEW EVIDENCE ON NUTRIENT DEPLETION

Recent data published by Dr David Thomas, a primary health care professional and independent researcher, looked at the difference between UK government published tables of nutrient content published in 1940 and again in 2002. The comparison was revealing. It showed that the iron content of 15 different varieties of meat decreased by 47%. Dairy products had recorded similar declines; a 60% drop in iron and up to 90% in copper.

GREATER AVAILABILITY VERSUS LESS VALUE.

It is true that in the modern world of industrial nations, the availability of fruits and vegetables is at an all time high. If we want it, it is there. On the other hand, despite this increased availability, the consumption of fruit and vegetables has not increased in the population. Indeed, in many population subgroups, it has declined. When this knowledge is coupled with reported declines in nutrient levels in foods, many health care providers, scientists, researchers and government officials seek answers on how we can hope to maintain the nutritional value and balance of our food while needing to produce more and more of the same soils to feed an ever-growing population. So far, the way forward is uncertain at best.

NEW STUDIES SHOW A PROTECTIVE LINK BETWEEN TEA, FRUIT AND VEGETABLE CONSUMPTION AND WOMEN’S HEALTH.

Tea and risk of ovarian cancer: Researchers from the Division of Nutritional Epidemiology at the Karolinska Institute in Stockholm, Sweden, conducted a 15-year follow-up study of more than 61,000 women aged 40 to 76 years old. Their evidence, published in the Archives of Internal Medicine (2005;165(22):2683-2686) showed that women who regularly consumed tea had a significantly lower risk of ovarian cancer. Tea drinkers who drank an average of less than one cup a day equated to an 18% risk reduction. One or more cups per day showed a 24% risk reduction and 2 or more cups per day showed a 46% risk reduction. Predictably, these findings prompted the researchers to conclude that “the results suggest that tea consumption is associated with a reduced risk of ovarian cancer.”

Soy and women’s health: Publishing their work in the January 15, 2006 issue of Cancer Research, a team of researchers from West Forest University, Winston-Salem, North Carolina, USA, concluded that phytoestrogens of soy could protect against the risk of breast cancer in postmenopausal women. . According to researchers from Johns Hopkins University presenting data at the November 15, 2005 meeting of the American Heart Association, consumption of soy protein (20 grams per day for 6 weeks) reduced two strong indicators of coronary heart disease in postmenopausal African-American women. The results show that LDL cholesterol and another marker of cholesterol known as LDL-P (P=particle number) decreased in women taking soy protein, regardless of age or race.

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