Eating tomatoes reduces risk of disease

EATING plenty of tomatoes should result in healthier living for most people, a report urges.

Tomatoes and tomato products can reduce the risk of cancer, osteoporosis and cardiovascular diseases.

Unlike other fruit and vegetables, tomatoes are the richest source of lycopene, a powerful antioxidant.

The report, published in the American Journal of Lifestyle Medicine, said people should be encouraged to eat more tomatoes and tomato-based products.

There is already a large body of evidence supporting the relationship between consumption of tomatoes and tomato products and the risk of certain cancers.

Emerging research is now exploring the vegetable’s role in offering protection against cardiovascular disease, osteoporosis, ultra-violet light induced skin damage and cognitive dysfunction.

Tomatoes also contain other protective mechanisms, such as anti-thrombotic and anti-inflammatory functions.

The report points out that tomatoes are widely available and people of all ages and cultures like them.

They are also cost effective and available in many forms.

“Leveraging emerging science about tomatoes and tomato products may be one simple and effective strategy to help individuals increase vegetable intake, leaving to improved overall eating patterns and, ultimately, better health,” it says.

“The evidence also suggests that consumption of tomatoes should be recommended because of the nutritional benefits and because it may be a simple and effective strategy for increasing overall vegetable intake.”