Articles
FRUIT, VEGETABLES, PHYTOCHEMICALS AND HUMAN HEALTH: PAST AND FUTURE
Article number
817_3
Pages
61 – 70
Language
English
Abstract
Fruit and vegetables (F&V) are part of the food balance.
They are low energy dense foods, and generally eaten in place of high-energy dense, fatty and sugary foods.
Substantial evidence indicates that optimal diets with a high intake of F&V, whole grains as the main form of carbohydrates, non-hydrogenated unsaturated fats as the predominant form of dietary fat, and adequate polyunsaturated fatty acids can offer significant protection against chronic disease.
Based on epidemiological and experimental studies, an increased intake of F&V has been recently judged probable to reduce the risk of several cancers: mouth, pharynx, larynx, stomach and lung cancers (Anon, 2007). In addition, a daily intake of F&V in an adequate quantity (400-500 g per day) is recommended to reduce the risk of cardiovascular diseases, stroke and high blood pressure.
Bazzano et al. (2003) produced an up to date analysis.
Data support the hypothesis that fruit and vegetables may play a role in the prevention of ischemic disease and stroke.
More recently, Dauchet el al. (2006) conducted a meta-analysis, including 9 cohort studies, evaluating the role of fruit and vegetables in reducing the risk of coronary heart disease (CHD). This meta-analysis shows that fruit and vegetable consumption is inversely associated with the risk of CHD. The risk of CHD was decreased by 4% (Relative Risk: 0.96 (0.93-0.99), P = 0.0027) for each additional portion per day of fruit and vegetable intake.
The decrease was stronger (by 7%) for fruit intake (Relative Risk 0.93 (0.89-0.96), P < 0.0001).
They are low energy dense foods, and generally eaten in place of high-energy dense, fatty and sugary foods.
Substantial evidence indicates that optimal diets with a high intake of F&V, whole grains as the main form of carbohydrates, non-hydrogenated unsaturated fats as the predominant form of dietary fat, and adequate polyunsaturated fatty acids can offer significant protection against chronic disease.
Based on epidemiological and experimental studies, an increased intake of F&V has been recently judged probable to reduce the risk of several cancers: mouth, pharynx, larynx, stomach and lung cancers (Anon, 2007). In addition, a daily intake of F&V in an adequate quantity (400-500 g per day) is recommended to reduce the risk of cardiovascular diseases, stroke and high blood pressure.
Bazzano et al. (2003) produced an up to date analysis.
Data support the hypothesis that fruit and vegetables may play a role in the prevention of ischemic disease and stroke.
More recently, Dauchet el al. (2006) conducted a meta-analysis, including 9 cohort studies, evaluating the role of fruit and vegetables in reducing the risk of coronary heart disease (CHD). This meta-analysis shows that fruit and vegetable consumption is inversely associated with the risk of CHD. The risk of CHD was decreased by 4% (Relative Risk: 0.96 (0.93-0.99), P = 0.0027) for each additional portion per day of fruit and vegetable intake.
The decrease was stronger (by 7%) for fruit intake (Relative Risk 0.93 (0.89-0.96), P < 0.0001).
Authors
M.J. Amiot
Keywords
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