英語(yǔ)資源頻道為大家整理的雙語(yǔ)新聞閱讀：常吃堅(jiān)果有助降低死亡風(fēng)險(xiǎn)，供大家閱讀參考。
People who ate a daily handful of nuts were 20 percent less likely to die from any cause than those who didn't consume nuts, a U.S. study said Wednesday.
The research, published in the U.S. journal New England Journal of Medicine, also found regular nut-eaters were more slender than those who didn't eat nuts, which would alleviate the widespread worry that eating a lot of nuts will lead to overweight.
"The most obvious benefit was a reduction of 29 percent in deaths from heart disease -- the major killer of people in America, " Charles Fuchs, senior author and director of the Gastrointestinal Cancer Center at Dana-Farber Cancer Institute, an affiliate of Harvard Medical School, said in a statement.
"But we also saw a significant reduction -- 11 percent -- in the risk of dying from cancer," added Fuchs, who is also affiliated with the Channing Division of Network Medicine at Brigham and Women's Hospital.
It couldn't be determined whether any specific type of nuts was crucial to the protective effect, said the researchers. However, the reduction in mortality was similar both for peanuts and for " tree nuts" including walnuts, hazelnuts, almonds, Brazil nuts, macadamias, pecans, cashews, pistachios and pine nuts.
Several previous studies have found an association between increasing nut consumption and a lower risk of diseases such as heart disease, type 2 diabetes, colon cancer, gallstones, and diverticulitis. Higher nut consumption also has been linked to reductions in cholesterol levels, oxidative stress, inflammation, adiposity, and insulin resistance. Some small studies have linked increased nuts in the diet to lower total mortality in specific populations.
But no previous research studies had looked in such details at various levels of nut consumption and their effects on overall mortality in a large population that was followed for more than 30 years, the researchers said.
In the new research, the researchers looked at the association of nut consumption with total and cause-specific mortality among 76,464 women between 1980 and 2010 in the Nurses' Health Study and 42,498 men from 1986 to 2010 in the Health Professionals Follow-up Study.
Participants in the studies filled out detailed food questionnaires every two to four years. With each food questionnaire, participants were asked to estimate how often they consumed nuts in a serving size of one ounce. A typical small packet of peanuts from a vending machine contains one ounce (about 28 grams).
"In all these analyses, the more nuts people ate, the less likely they were to die over the 30-year follow-up period," said Ying Bao, of Brigham and Women's Hospital, the first author of the report.
Those who ate nuts less than once a week had a seven percent reduction in mortality; once a week, 11 percent reduction; two to four times per week, 13 percent reduction; five to six times per week, 15 percent reduction, and seven or more times a week, a 20 percent reduction in death rate.
The researchers noted that this large study cannot definitively prove the cause and effect but the findings are strongly consistent with "a wealth of existing observational and clinical trial data to support health benefits of nut consumption on many chronic diseases."
Nuts contain important nutrients such as unsaturated fats, high quality protein, vitamins, minerals and phytochemicals, all of which may offer cardioprotective, anticarcinogenic, anti- inflammatory and antioxidant properties.
The U.S. Food and Drug Administration concluded in 2003 that eating 1.5 ounces (about 42.5 grams) per day of most nuts "may reduce the risk of heart disease."
相關(guān)新聞：美國(guó)研究人員２０日說(shuō)，迄今時(shí)間最長(zhǎng)、涉及人數(shù)最多的一項(xiàng)研究表明，與不吃堅(jiān)果者相比，每天都吃堅(jiān)果的人死亡風(fēng)險(xiǎn)會(huì)降低２０％左右。研究人員建議，人們?cè)趫?jiān)持健康的生活方式之外，可以經(jīng)常吃點(diǎn)堅(jiān)果。
這項(xiàng)發(fā)表在《新英格蘭醫(yī)學(xué)雜志》上的研究還發(fā)現(xiàn)，也許是因?yàn)閳?jiān)果中含有對(duì)健康有利的不飽和脂肪酸，經(jīng)常吃堅(jiān)果的人要比不吃的人苗條，這或許有助消除多吃堅(jiān)果會(huì)導(dǎo)致肥胖的擔(dān)憂(yōu)。
此前的一些研究就表明，吃堅(jiān)果會(huì)使患心臟病、糖尿病、結(jié)腸癌、膽結(jié)石等疾病的風(fēng)險(xiǎn)降低，也有助于降低膽固醇水平與炎癥。而新研究結(jié)合１９８０年至２０１０年間對(duì)近７．７萬(wàn)名女護(hù)士及１９８６年至２０１０年間對(duì)４．２萬(wàn)多名男醫(yī)生的飲食等調(diào)查數(shù)據(jù)，分析了吃堅(jiān)果與人群總死亡率之間的關(guān)系。
研究第一作者、哈佛大學(xué)醫(yī)學(xué)院講師鮑英對(duì)新華社記者說(shuō)，與不吃堅(jiān)果的人群相比，每周吃堅(jiān)果７次以上的人群死亡率低２０％，每周吃５到６次的低１５％，每周吃２到４次的低１３％，每周吃一次的低１１％，每周吃不到一次的低７％。如果按照疾病類(lèi)型分，每周吃堅(jiān)果５次以上的人群心臟病死亡率低２９％，而癌癥死亡率低１１％。
研究還表明，不同種類(lèi)的堅(jiān)果對(duì)降低人群死亡率而言基本沒(méi)有差別，所以無(wú)需在意吃哪種堅(jiān)果。此外，無(wú)論是老年人還是年輕人，無(wú)論是否積極鍛煉，無(wú)論是否素食者，堅(jiān)果對(duì)他們都有保護(hù)效果。
“根據(jù)我們的調(diào)查，建議每周吃堅(jiān)果兩次以上，這將有助于健康與長(zhǎng)壽，”鮑英說(shuō)，“當(dāng)然，這不是說(shuō)吃了堅(jiān)果，就可以不運(yùn)動(dòng)，就可以多吃肉。人們還是要保持低脂飲食，多吃水果蔬菜，多運(yùn)動(dòng)?！?
People who ate a daily handful of nuts were 20 percent less likely to die from any cause than those who didn't consume nuts, a U.S. study said Wednesday.
The research, published in the U.S. journal New England Journal of Medicine, also found regular nut-eaters were more slender than those who didn't eat nuts, which would alleviate the widespread worry that eating a lot of nuts will lead to overweight.
"The most obvious benefit was a reduction of 29 percent in deaths from heart disease -- the major killer of people in America, " Charles Fuchs, senior author and director of the Gastrointestinal Cancer Center at Dana-Farber Cancer Institute, an affiliate of Harvard Medical School, said in a statement.
"But we also saw a significant reduction -- 11 percent -- in the risk of dying from cancer," added Fuchs, who is also affiliated with the Channing Division of Network Medicine at Brigham and Women's Hospital.
It couldn't be determined whether any specific type of nuts was crucial to the protective effect, said the researchers. However, the reduction in mortality was similar both for peanuts and for " tree nuts" including walnuts, hazelnuts, almonds, Brazil nuts, macadamias, pecans, cashews, pistachios and pine nuts.
Several previous studies have found an association between increasing nut consumption and a lower risk of diseases such as heart disease, type 2 diabetes, colon cancer, gallstones, and diverticulitis. Higher nut consumption also has been linked to reductions in cholesterol levels, oxidative stress, inflammation, adiposity, and insulin resistance. Some small studies have linked increased nuts in the diet to lower total mortality in specific populations.
But no previous research studies had looked in such details at various levels of nut consumption and their effects on overall mortality in a large population that was followed for more than 30 years, the researchers said.
In the new research, the researchers looked at the association of nut consumption with total and cause-specific mortality among 76,464 women between 1980 and 2010 in the Nurses' Health Study and 42,498 men from 1986 to 2010 in the Health Professionals Follow-up Study.
Participants in the studies filled out detailed food questionnaires every two to four years. With each food questionnaire, participants were asked to estimate how often they consumed nuts in a serving size of one ounce. A typical small packet of peanuts from a vending machine contains one ounce (about 28 grams).
"In all these analyses, the more nuts people ate, the less likely they were to die over the 30-year follow-up period," said Ying Bao, of Brigham and Women's Hospital, the first author of the report.
Those who ate nuts less than once a week had a seven percent reduction in mortality; once a week, 11 percent reduction; two to four times per week, 13 percent reduction; five to six times per week, 15 percent reduction, and seven or more times a week, a 20 percent reduction in death rate.
The researchers noted that this large study cannot definitively prove the cause and effect but the findings are strongly consistent with "a wealth of existing observational and clinical trial data to support health benefits of nut consumption on many chronic diseases."
Nuts contain important nutrients such as unsaturated fats, high quality protein, vitamins, minerals and phytochemicals, all of which may offer cardioprotective, anticarcinogenic, anti- inflammatory and antioxidant properties.
The U.S. Food and Drug Administration concluded in 2003 that eating 1.5 ounces (about 42.5 grams) per day of most nuts "may reduce the risk of heart disease."
相關(guān)新聞：美國(guó)研究人員２０日說(shuō)，迄今時(shí)間最長(zhǎng)、涉及人數(shù)最多的一項(xiàng)研究表明，與不吃堅(jiān)果者相比，每天都吃堅(jiān)果的人死亡風(fēng)險(xiǎn)會(huì)降低２０％左右。研究人員建議，人們?cè)趫?jiān)持健康的生活方式之外，可以經(jīng)常吃點(diǎn)堅(jiān)果。
這項(xiàng)發(fā)表在《新英格蘭醫(yī)學(xué)雜志》上的研究還發(fā)現(xiàn)，也許是因?yàn)閳?jiān)果中含有對(duì)健康有利的不飽和脂肪酸，經(jīng)常吃堅(jiān)果的人要比不吃的人苗條，這或許有助消除多吃堅(jiān)果會(huì)導(dǎo)致肥胖的擔(dān)憂(yōu)。
此前的一些研究就表明，吃堅(jiān)果會(huì)使患心臟病、糖尿病、結(jié)腸癌、膽結(jié)石等疾病的風(fēng)險(xiǎn)降低，也有助于降低膽固醇水平與炎癥。而新研究結(jié)合１９８０年至２０１０年間對(duì)近７．７萬(wàn)名女護(hù)士及１９８６年至２０１０年間對(duì)４．２萬(wàn)多名男醫(yī)生的飲食等調(diào)查數(shù)據(jù)，分析了吃堅(jiān)果與人群總死亡率之間的關(guān)系。
研究第一作者、哈佛大學(xué)醫(yī)學(xué)院講師鮑英對(duì)新華社記者說(shuō)，與不吃堅(jiān)果的人群相比，每周吃堅(jiān)果７次以上的人群死亡率低２０％，每周吃５到６次的低１５％，每周吃２到４次的低１３％，每周吃一次的低１１％，每周吃不到一次的低７％。如果按照疾病類(lèi)型分，每周吃堅(jiān)果５次以上的人群心臟病死亡率低２９％，而癌癥死亡率低１１％。
研究還表明，不同種類(lèi)的堅(jiān)果對(duì)降低人群死亡率而言基本沒(méi)有差別，所以無(wú)需在意吃哪種堅(jiān)果。此外，無(wú)論是老年人還是年輕人，無(wú)論是否積極鍛煉，無(wú)論是否素食者，堅(jiān)果對(duì)他們都有保護(hù)效果。
“根據(jù)我們的調(diào)查，建議每周吃堅(jiān)果兩次以上，這將有助于健康與長(zhǎng)壽，”鮑英說(shuō)，“當(dāng)然，這不是說(shuō)吃了堅(jiān)果，就可以不運(yùn)動(dòng)，就可以多吃肉。人們還是要保持低脂飲食，多吃水果蔬菜，多運(yùn)動(dòng)?！?