Oklahomans eat vegetables to improve heart health
Oklahoman families are eating more vegetables and avoiding processed meats, according to a study released Tuesday.
A new study shows the country’s most popular vegetables are also the ones most likely to promote heart health.
Researchers from the University of Oklahoma and the University at Albany looked at data from the American Heart Association’s Vegetarian Index (AVI) and the U.S. Department of Agriculture’s Nutrient Database for Standard Reference.
The study also looked at vegetables from California, New York, Washington and Oregon, as well as those from China, Japan and Australia.
In a report published in the American Journal of Clinical Nutrition, researchers found that the average American family eats between five and 15 servings of vegetables a week.
That’s up from a decade ago, when the average was around three servings.
However, the number of servings per family rose from 7.5 to 8.7 per week from 2005 to 2010, according the study.
The average number of calories in a serving of a variety of vegetables decreased from about 200 to 200-250 calories per serving.
The authors said the study doesn’t prove that eating more greens, such as spinach, collard greens and kale, is healthier than eating processed meats such as bacon, sausage, bacon, ham and chicken.
The authors said there is still a lot of work to be done to figure out the most effective ways to reduce the number and types of foods Americans eat.
They also noted that the number is not an indicator of the healthfulness of a particular food.
More to come on this story.