The consumption of vegetables would decrease the risk of stress of the women, according to the results of a study published in the medical journal BMJ Open. On the other hand, the single one of fruits would have no significant impact.
Researchers from the Sydney School of Public Health in Australia conducted a study with 60,000 Australians aged 45 and over to measure the impact of diet on psychological distress. During the study, the stress was measured using the Kessler Scale in 10 questionnaires and the researchers assessed the participants’ fruit and vegetable consumption.
A link between vegetable consumption and stress reduction
The results of the study revealed that:
-participants who consume 3 to 4 daily servings of fruits and vegetables are at risk of stress reduced by 12% against those who only eat 0 to 1 per day. For women this risk of stress is reduced by 18% vs. 0 to 1 ration per day.
-Volunteers who ate 5-7 daily servings of fruits and vegetables had a 14% reduced risk than those who ate 0-4 servings daily, while women showed a 23% reduced risk of stress.
In contrast, there was no significant association between higher levels of fruits and vegetables (more than 7 daily servings) and lower incidence of stress. The consumption of fruit alone does not provide any significant benefit on the psychological stress of individuals.
“This study shows that moderate daily consumption of fruits and vegetables is associated with lower rates of psychological stress,” said Dr Melody Ding of the University of Sydney’s School of Public Health. “And that it has a higher impact on women.”
To be happy, eat fruits and vegetables
Read also:
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The right anti-stress diet
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