Eating Broccoli helps prevent falls
Author: deb Date Posted:1 April 2019
Falls are a common occurrence in the elderly and many physios, nurses and OT's are busy with either trying to prevent falls or dealing with the aftermath of serious falls and the impact it has on an individual, which can be devastating. The right mobility aids and regular exercise/movement are stock standard in helping to prevent falls but a good diet is often overlooked. It certainly has been in the aged-care sector!
It's hard to believe that simply eating broccoli will help you fall less later in life - but that is what the science is pointing towards. We look to prescription medications to induce the powerful effects in our body, but no doubt, most of us would prefer to include these mini trees as a side on our dinner plate, dishing up only good side-effects! But could it really be that simple?
A 2018 study examined the association a rich vegetable diet had on reducing falls in elderly populations. This study looked at the link between eating a cruciferous rich diet had on the effects of muscular function. In particular, grip strength & TUG (the time it takes someone to rise from a chair, walk a short distance, turn around and walk back to the chair to sit down) was examined.
The focus group was women over the age of 70 that were tracked for over 15 years. Research found that falls related hospitalisations were lower in women who were consuming more cruciferous vegetables. So a higher intake of broccoli and brussel sprouts is a well-justified component of a falls reduction plan.
Broccoli was picked as the 'best of the bunch' for its potential to lower the risk of falls that require hospitalisation. Not only does it come side-effect free, but it also builds muscle strength and is cheap! A tiny droplet in the ocean of Australia's 3/4 billion-dollar aged care system.
NEW DAILY COOKING ROUTINE. Half a cup broccoli = lower risk of falling
For those who love gardening, now is a great time to get planting with the cooler weather kicking in!
2018 Edith Cowan Uni in WA published in British Journal of Nutrition