Fruit and vegetable consumption is associated with lower prevalence of asymptomatic diverticulosis: a cross-sectional colonoscopy-based study

Abstract

Background: Previous studies of the relationship between dietary factors and risk of diverticulosis have yielded inconsistent results. We therefore sought to investigate the association between consumption of fruit and vegetables and prevalent diverticulosis. Methods: Our study population included participants in the Gastrointestinal Disease and Endoscopy Registry (GIDE R), a colonoscopy-based longitudinal cohort at the Massachusetts General Hospital, who provided comprehensive information on dietary intake and lifestyle factors using validated questionnaires prior to colonoscopy. Information on presence and location of diverticula was obtained from the endoscopist at the end of each procedure. We used Poisson regression modeling to calculate the prevalence ratios (PRs) and 95% confidence intervals (CIs). Results: Among 549 participants with a mean age of 61 years enrolled in GIDER, we confirmed diverticulosis in 245 (44.6%). The prevalence of diverticulosis appeared to decrease with higher consumption of fruit and vegetables (P trend = 0.007 for fruit and 0.008 for vegetables, respectively). Compared to participants with less than five servings of vegetables per week, the multivariable-adjusted PRs of diverticulosis were 0.84 (95% CI, 0.60-1.17) with five to seven servings per week and 0.62 (95% CI, 0.44-0.89) with greater than one serving per day. Similarly, compared to participants with less than five servings per week of fruit, the multivariable-adjusted PR of diverticulosis was 0.60 (95% CI, 0.41-0.87) with greater than one serving per day. These associations were not modified by age, BMI, smoking, or red meat intake (All P interaction > 0.055). Conclusion: In a colonoscopy-based longitudinal cohort study, we show that higher consumption of fruit and vegetables is associated with lower risk of prevalent diverticulosis.

Can homestead gardens improve rural households' vegetable consumption? Evidence from three provinces in China

“…Meeting the recommended vegetable consumption level has many health benefits. These include promoting child growth, increasing life expectancy, improving mental health, preventing cardiovascular disease, reducing the incidence of overweight and obesity, reducing the risk of type 2 diabetes and diet‐related cancers, and improving gut health (Cook et al, 2014; Dagfinn et al, 2017; Maxner et al, 2020; Schwingshackl et al, 2015; Willett et al, 2019). Deficient vegetable consumption is associated with 19% of gastrointestinal cancers, 9% of strokes, 11% of ischemic heart disease deaths, and chronic diet‐related diseases such as overweight and obesity (Afshin et al, 2019; Miller et al, 2017).…”

Mapping and determinants of consumption of egg and/or flesh foods and zero vegetables or fruits among young children in SSA

“…People who ate a high-fiber diet were less likely to develop chronic diseases than those who did not 11 . Consuming an adequate amount (or even more than the recommended amount) of fruits and vegetables offers numerous advantages for children, such as supporting body functioning, physical, and mental 12 , social well-being at all ages, growth and development, and living a longer life 13 improved mental health 14 , improved gut health 15 , and improved immunity 16 , reducing the risk of the majority of noncommunicable diseases (NCDs) 17 – 19 , including type 2 diabetes 20 , cardiovascular diseases (CVDs) 21 , respiratory disease 22 , 23 , and many common cancers 24 , reducing premature mortality 25 and preventing all forms of malnutrition (under nutrition, micronutrient deficiency, overweight and obesity) 26 . As a result, the WHO now recommends consuming at least 400 g of fruits and vegetables every day 27 .…”

Development of a knowledge scale for nutrients of tropical and traditional fruits

“…Inadequate consumption of fruits and vegetables is estimated to account for approximately 14% of gastrointestinal cancer deaths, 11% of ischemic heart deaths and 9% of deaths from stroke in the world (Afshin et al , 2019). The consumption of fruit and vegetable significantly lowers risk of cardiovascular diseases (Miller et al , 2017), hypertension, diabetes, gastrointestinal diseases (Maxner et al , 2020) and obesity (Kpodo et al , 2015); however, fruit and vegetable consumption levels of school-aged children are significantly lower than 400 g (the recommended amount), which is equal to approximately five servings daily (Ungar et al , 2013). Fruit consumption should be at least 2–4 portions (200–400 g/day) (FAO, 2021).…”