Dietary intake of fruits and vegetables and risk of cardiovascular disease |
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Authors: | Lydia A Bazzano Mary K Serdula Simin Liu |
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Institution: | (1) Division of Preventive Medicine, Harvard Medical School & Brigham and Women’s Hospital, 900 Commonwealth Avenue, 02215 Boston, MA, USA |
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Abstract: | Cardiovascular disease (CVD) remains the leading cause of morbidity and mortality in the United States and worldwide. In this
review, we examine the scientific evidence in support of current dietary recommendations to increase fruit and vegetable intake
for CVD prevention. Available evidence indicates that persons who consume more fruits and vegetables often have lower prevalence
of important risk factors for CVD, including hypertension, obesity, and type 2 diabetes mellitus. Recent large, prospective
studies also show a direct inverse association between fruit and vegetable intake and the development of CVD incidents such
as coronary heart disease and stroke. However, the biologic mechanisms whereby fruits and vegetables may exert their effects
are not entirely clear and are likely to be multiple. Many nutrients and phytochemicals in fruits and vegetables, including
fiber, potassium, and folate, could be independently or jointly responsible for the apparent reduction in CVD risk. Functional
aspects of fruits and vegetables, such as their low dietary glycemic load and energy density, may also play a significant
role. Although it is important to continue our quest for mechanistic insights, given the great potential for benefits already
known, greater efforts and resources are needed to support dietary changes that encourage increased fruit and vegetable intake. |
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