Tuesday , May 18 2021

Israel has the lowest rate of death-related deaths worldwide – study – News News

Israel has the lowest death rate associated with eating in the world - he studies

Humus and falafel on the base of chickpeas in the famous restaurant Abu Shukri in the old town of Jerusalem.
(photo credit: AMMAR AWAD / REUTERS)

Israel has the lowest death rate associated with diet in the world, according to a major study published by researchers from the University of Washington.

The most advanced study of this kind, published in a prestigious medical journal Lancet, revealed that one in five global deaths (11 million deaths) in 2017 was associated with poor nutrition, with cardiovascular disease that contributed most, followed by type 2 diabetes and diabetes.

However, countries with the lowest death rate associated with eating are Israel (89 deaths per 100,000 people) followed by France, Spain, Japan and Andorra.

At the other end of the spectrum, Uzbekistan received the suspect distinction of the country with the highest rate of death-related deaths (892 deaths per 100,000 people) followed by Afghanistan, Marshal Islands, Papua New Guinea and Vanuatu.

The United Kingdom holds 23rd place in the world (127 deaths per 100,000 people), the United States is ranked 43rd (171 deaths per 100,000 people), and China occupies 140th place (350 deaths per 100,000 people).

Diet related deaths increased significantly from 8 million in 1990 to 11 million in 2017, researchers said, mainly due to increased aging of the population and the population. Findings reveal that the suboptimal diet is responsible for more deaths than any other global risk, including smoking.

"This study confirms what many have thought of for several years – that a bad diet is responsible for more deaths than any other risk factor in the world," said Dr. Christopher Murray, director of the Institute of Measurement and Evaluation at the University. in Washington.

"Although sodium, sugar and fats are the focus of political debate over the past two decades, our estimation suggests that dietary factors of high nutrition are high intake of sodium or low intake of healthy foods such as whole grains, fruit, nuts and seeds and vegetables . "

The study, part of the larger Global Disease Bone Disease (GBD) project, estimated the consumption of major foods and nutrients in 195 countries and tracked trends in 15 dietary elements from 1990 to 2017. It includes fruits, vegetables, legumes, nuts and seeds, milk, red meat, processed meat, sodium, sweetened sugar and trans fatty acids.

It is estimated that 11 million deaths can be attributed to poor nutrition around the world in 2017. More than half of the deaths are attributed to diets with high sodium content and a low share of cereals and fruits.

Large consumption of red and processed meat, trans fat and sweetened sugar are ranked at the bottom of dietary risks for death and disease in highly populated countries.

Consumption of all 15 dietary elements was insufficient for virtually every region of the world, researchers discovered.
On average, the world ate only 12% of the recommended amount of nuts and seeds and drank about 10 times the recommended amount of sweetened sugar.

"Regardless of the limitations, GBD's existing findings provide evidence for shifting focus, according to authors, with emphasis on restricting nutrition to promoting healthy food components in the global context," said prof. Nita Forouhi of Cambridge University Clinical Medicine School.

"There are, of course, significant challenges in switching the diet of the population in this direction, as seen in the cost of fruits and vegetables that are disproportionately high."

Although most diet recommendations recommend daily consumption of two meals of fruit and three portions of vegetables per person, the 2016 study published in The Lancet revealed that buying a recommended amount was 52% of household income in low-income countries compared to 2% in high income countries.

"The choice of integrated policy interventions in the entire food system, both internationally and internally, is necessary to support the radical shift in nutrition needed to optimize human health and protect the planetary health," said prof. Forouhi.

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