Healthful dried fruit products are healthier than processed foods, according to a new study by researchers at the University of Waterloo.
They’re less likely to cause a high blood sugar, a condition that can lead to heart disease, type 2 diabetes and other chronic diseases.
The research was published in the Canadian Journal of Cardiology.
“The healthful use of dried fruits is important in the fight against diabetes, hypertension and many other conditions, and the findings provide important support for the use of healthy dried fruit,” said lead author and doctoral student David T. K. Lee, a professor of nutrition and health promotion at the U of W. “Dried fruits are a good way to reduce the impact of sugar, and if you’re not eating a lot of dried fruit, it can help reduce your risk of cardiovascular disease and diabetes.”
The researchers conducted a randomized controlled trial of the healthful dry fruit products of fruit, vegetables, and nuts, which are often sold in grocery stores.
They also tested dried fruit on people with type 2 diabetics and people with diabetes who are free of heart disease.
People who used dried fruit during their trial were able to eat fewer calories, have lower blood pressure, lower cholesterol, and lower triglycerides, or total cholesterol.
And they had a lower risk of heart attacks, strokes, and death.
Lee and his colleagues compared the effects of dry fruits on blood sugar and blood pressure.
“We found that dry fruit actually had the opposite effect on blood pressure,” said Lee.
“It was less effective at lowering blood pressure than fruit juice.
So the whole dried fruit product idea is very beneficial.”
For the study, Lee and his team used two dried fruit samples, a green apple, and a red apple.
The green apple was also tested on diabetes and people who were free of type 2.
The researchers also tested fruit juice on people who had type 2 and people without diabetes.
“The results showed that there were no significant differences between people who used healthy dried fruits and those who used processed fruit,” he said.
“And those who were healthy had better blood pressure.”
In the trial, people were tested for glucose and triglycerides before and after consuming the dried fruit.
The dried fruit had no effect on people’s blood sugar or cholesterol levels.
In addition to the findings of reduced blood sugar levels and lowered triglycerides when using the healthfull dry fruit, the researchers found that the dried fruits actually increased HDL cholesterol levels, or “good” cholesterol.
HDL is a type of cholesterol that helps protect the heart.
“A low level of HDL can lead you to a lot more problems,” said T.D. Lee.
“There are lots of studies that show that there are negative consequences of high blood cholesterol and a low HDL level, but none of them have tested dried fruits,” said Dr. Stephen S. Folsom, a cardiologist and professor of medicine at the Mayo Clinic in Rochester, Minn.
“If you look at dried fruits in relation to HDL, I would say the results are very encouraging.”
Dried fruit is a good source of vitamin C, B-complex vitamins, vitamin K, and folate, which could help reduce the risk of developing heart disease and type 2 diabetic disease.
“Fruits with high vitamin C content are associated with lower LDL cholesterol and HDL cholesterol and lower fasting blood sugar,” Lee said.
People can increase their intake of healthy fruits by cooking them in the oven or frying them in a frying pan, Lee said, or by eating fruit slices.
The study found that people who ate healthy dried or processed fruit were able and willing to eat a lot less.
“Dried foods are a great source of vitamins and minerals, including vitamin C,” said Folsam.
“But they’re also one of the most calorie-dense foods that people eat, so there’s a lot to be concerned about when we’re trying to reduce those intake.”
“We’re looking at the role of antioxidants in the diet, and it’s very important to understand how antioxidants interact with the body to help protect against certain diseases,” Lee added.
“When we look at the relationship between nutrients and disease, the antioxidants are a big part of it,” said David T..
But if you don’t take these antioxidants in their natural state, you can increase your risk for chronic diseases like heart disease or diabetes.
“When you take antioxidants in, we see a very positive relationship with disease,” said S.D..
Lee, also a professor in the Department of Nutrition and Food Sciences at the university.