Festive season begins in India with Diwali, Bhai Dooj & Christmas. Food plays a vital role in these festivals as it is one of the way to share the sweets, joy & get together among friends & relatives.
So, friends we bring you a few home cooked food advantages through health research study:
Tucking into a home-cooked meal can make you live longer, new research says.
Researchers from Monash University, the National Defence Medical Centre and the National Health Research Institute, Taiwan, found that people who cooked at home at least five times a week were 47 per cent more likely to still be alive after 10 years.
The study looked at the cooking habits of Taiwanese living independently aged over 65 years. When researchers followed up 10 years later, they found of the surviving participants that frequent cooking was a significant factor in their health and long life, the journal Public Health Nutrition reported.
Of the participants, 31 per cent reportedly prepared meals at home at least five times per week, 17 per cent cooked no more than twice a week, nine per cent cooked at home three to five times per week, while the remainder (43 per cent) reported that they never cooked at home, according to a university statement.
Mark Wahlqvist, emeritus professor from Monash University's Asia Pacific Health and Nutrition Centre at the Monash Asia Institute, who led the study, said those who cooked more often had a better diet.
"We found those that cooked more frequently had a better sense of nutritional knowledge than those who didn't. Cooking is an activity that requires both good mental and physical health, " Wahlqvist said.
"We found that those who cooked more frequently had a better diet and more favourable nutrient densities, " he said.
"It is therefore possible that cooking is related to longevity through food choice and quality, " added Wahlqvist.
Check out Fruits & Vegetables Advantages as eating more fruits, veggies helps kick the butt:
Eating more fruits and vegetables may help you stay off tobacco for longer, says a new study.
The study, undertaken by University of Buffalo (UB) public health researchers, is the first on the relationship between fruit and vegetable consumption and smoking cessation.
The researches surveyed 1,000 smokers aged 25 and older from around the country, using random-digit dialing telephone interviews, the journal Nicotine and Tobacco Research reported.
They followed up with the respondents 14 months later, asking them if they had abstained from tobacco use during the previous month, according to a university statement.
"Other studies have taken a snapshot approach, asking smokers and non-smokers about their diets, " said Gary A Giovino, Buffalo head of the department of community health and health behaviour.
"What we didn't know was whether recent quitters increased their fruit and vegetable consumption or if smokers who ate more fruits and vegetables were more likely to quit, " added Giovino.
The UB study found that smokers who consumed the most fruit and vegetables were three times more likely to be tobacco-free for at least 30 days at follow-up 14 months later than those consuming the lowest amount of fruits and vegetables.
These findings persisted even when adjustments were made to take into account age, gender, race / ethnicity, education, household income and health orientation.
"We may have identified a new tool that can help people quit smoking, " said Jeffrey P Haibach, study co-author and graduate research assistant in Giovino’s department.
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