Mid-Victorian nutritious food kept pastorals healthier as compared to the townies lived there, says a new review disclosed by the JRSM Open the study has examined the effect of diets based on various regions on the health of rural, poor people lived during the mid of 19th century in Britain, comparing the obtained data with mortality rates recorded over the same era.
The rural poor belonged to the more isolated regions had been following their traditional peasant-style culture that supplied them with abundant cheap foodstuffs, which are produced locally such as whole grains, vegetables, potatoes, fish, meat and milk.
These regions recorded the lowest rates of mortality along with much fewer deaths rates by the pulmonary tuberculosis that typically considered as linked to the better nutrition.
A leading author of the published study, Dr Peter Greaves from the Leicester Cancer Research Centre said in a statement that, “The fact that these better fed regions of Britain also showed lower mortality rates is entirely consistent with recent studies that have shown a decreased risk of death following improvement towards a higher Mediterranean dietary standard.”
Dr Greaves added to the statement while explaining the research that, “The rural diet was often better for the poor in more isolated areas because of payment in kind, notably in grain, potatoes, meat, milk or small patches of land to grow vegetables or to keep animals.”