Another important finding of Miller and her team’s study was that raw vegetables are more healthful than cooked ones, a distinction which is not usually made in dietary guidelines across the world. This “raw” versus “cooked” debate also taps into country-specific dietary practices, the researchers say.
“Raw vegetable intake was more strongly associated with a lower risk of death compared to cooked vegetable intake, but raw vegetables are rarely eaten in South Asia, Africa and Southeast Asia. Dietary guidelines do not differentiate between the benefits of raw versus cooked vegetables – our results indicate that recommendations should emphasize raw vegetable intake over cooked,” explains Miller.
The findings of the two related studies add some important considerations regarding the effects of different diets on health outcomes, especially as they outline the global framework of dietary practices