High Fruit and Vegetable Intake Linked to Reduced Risk for CVD, Cancer, and Mortality

Consumption of 800 grams of fruits and vegetables a day (equivalent to 10 servings) reduced the risk of premature death related to cardiovascular disease and all-cause mortality, according to a recent meta-analysis.

Individual 80-gram portions would be equivalent to a small banana, apple, pear, or a large mandarin, or 3 tablespoons of cooked spinach, peas, broccoli, or cauliflower.
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While fruit and vegetable consumption is recommended worldwide, the daily intake varies widely and the amounts associated with the reduction in risks for cancer, cardiovascular disease, and all-cause mortality are not well-defined. Researchers sought to determine the dose-response relationship and which vegetables or fruits were associated with the largest reduction in mortality risks.

The meta-analysis included 95 studies on the relationship between fruit and vegetable consumption and cardiovascular disease, total cancer, and all-cause mortality. Researchers calculated the summary relative risks using random effects model and estimated the mortality burden globally.

“There was an 8–16% reduction in the [relative risk (RR) of coronary heart disease, 13–18% reduction in the RR of stroke, 8–13% reduction in the RR of cardiovascular disease, 3–4% reduction in the RR of total cancer and 10–15% reduction in the RR of all-cause mortality for each 200 g/day increment in intake of fruit, vegetables, and fruit and vegetables combined,” the researchers wrote.

Relative risk reductions for an intake of 500 grams of fruit and vegetables a day compared to 0-40 grams per day were 16% for coronary heart disease, 28% for stroke, 22% for cardiovascular disease, 13% for total cancer, and 27% for all-cause mortality.

An intake of 800 grams a day was associated with a relative risk reduction of 24% for coronary heart disease, 33% for stroke, 28% for cardiovascular disease, 14% for cancer, and 31% for all-cause mortality.

In addition, apples and pears, citrus fruits, cruciferous vegetables, green leafy vegetables, tomatoes, and beta-carotene-rich and vitamin C-Rich fruit and vegetables were inversely associated with coronary heart disease, stroke, and cardiovascular disease. Cruciferous vegetables and green-yellow vegetables were inversely associated with total cancer, and apples, pears, berries, citrus fruits, cooked vegetables, cruciferous vegetables, potatoes, and green leafy vegetables and salads were inversely associated with all-cause mortality.

Conversely, canned fruits were associated with an increased risk of cardiovascular disease and all-cause mortality.

“Our meta-analysis provides further support for public health recommendations and interventions to increase fruit and vegetable intake for prevention of cardiovascular disease, cancer and premature mortality,” the researchers concluded.           

—Melissa Weiss

Reference:

Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies [published online February 22, 2017]. Int J Epidemiol. doi:https://doi.org/10.1093/ije/dyw319.