Positive Health Online

Abstract

GENKINGER and co-workers, Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, 615 North Wolfe Street, Baltimore, MD 21205, USA, have studied the link between fruit, vegetables, and antioxidant consumption and death from cancer and cardiovascular disease.

Background

Higher intake of fruit, vegetables, and antioxidants may help protect against oxidative damage, thus lowering cancer and cardiovascular disease risk. This prospective study aimed to examine the association of fruit, vegetable, and antioxidant intake with all-cause, cancer, and cardiovascular disease death.

Methodology

6,151 participants who donated a blood sample in 1974 and 1989 and completed a food frequency questionnaire in 1989 were included in the analysis. Participants were followed to date of their death or to January 1, 2002.

Results

Compared with those in the lowest quintile, participants in the highest quintile of fruit and vegetable intake had a lower risk of death from all causes (odds ratio = 0.63), cancer (odds ratio = 0.65), and cardiovascular disease (odds ratio = 0.76). Higher intake of cruciferous vegetables was associated with lower risk of all-cause mortality (odds ratio = 0.74). No statistically significant associations were observed between dietary vitamin C, vitamin E, and beta-carotene intake and mortality.

Conclusion

These findings support the general health recommendation to consume multiple servings of fruits and vegetables (5-9 per day).

References

Genkinger JM, Platz EA, Hoffman SC, Comstock GW, Helzlsouer KJ. Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland. American Journal of Epidemiology 160 (12): 1223-1233, Dec 15, 2004.