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Fruits and Vegetables may Lower Gallstone
Risk
(NY, Reuters Health, 10/6/06)
Based on data collected on 77,090 US female nurses in the
long-term Nurses’ Health Study, Dr. Chung-Jyi Tsai at Harvard
Medical School in Boston, and colleagues, conclude that
regular consumption of fruits and vegetables, especially leafy
greens and vitamin c rich foods, reduces the risk of
developing painful gallstones. The study included the
administration of a dietary questionnaires in 1984 and
tracking of the rate of gallbladder removal through 2000.
These findings suggest that eating five or more daily servings
of vegetables may help prevent gallstone problems.
(American Journal of Medicine, September
2006) |
Article Summary