Randomised controlled trial of effect of fruit and vegetable consumption on plasma concentrations of lipids and antioxidants

Zino, Sarah; Skeaff, Murray; Williams, Sheila; Mann, Jim

doi:10.1136/bmj.314.7097.1787

Cited by 149 publications

(113 citation statements)

References 34 publications

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“…This 10th ± 90th centile difference in consumption is a realistic increase for an individual (Zino et al, 1997). The estimate of a 15% difference in heart disease mortality was similar to the expected difference in risk from the increase in potassium consumption (given the corresponding decrease in blood pressure) and the increase in folate consumption (given the corresponding decrease in plasma homocysteine) that would result from this speci®ed increase in fruit and vegetable consumption.…”

supporting

confidence: 58%

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease: Response to commentary

Law¹,

Morris²

1999

Eur J Clin Nutr

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supporting

confidence: 58%

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease: Response to commentary

Law¹,

Morris²

1999

Eur J Clin Nutr

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“…The increase in consumption from the 10th to the 90th centile (2.56 s.d.) is equivalent to about a four-fold increase in fruit consumption and a doubling of vegetable consumption (Zino et al, 1997). It is a realistic increase in motivated people since it was attained in a randomised controlled trial (Zino et al, 1997); the subjects were asked to increase their fruit and vegetable consumption to eight servings per day.…”

Section: Protective Effect Of Fruit and Vegetablesmentioning

confidence: 99%

“…The analyses were adjusted for smoking and the associations with ischaemic heart disease were no weaker in studies that adjusted for serum cholesterol (Table 3). It might be expected that eating more fruit and vegetables would necessitate eating less animal fat on average, but in the randomised trial the plasma concentrations of low density lipoprotein (LDL) cholesterol and triglyceride (markers of animal fat consumption) did not change after quadrupling fruit consumption and doubling vegetable consumption (Zino et al, 1997). Observational studies might underestimate the association between fruit and vegetable consumption and ischaemic heart disease, since they underestimated the association of dietary saturated fat with serum cholesterol and with ischaemic heart disease (Jacobs et al, 1979).…”

Section: Fruit and Vegetable Consumption Mr Law And Jk Morrismentioning

confidence: 99%

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease?

1998

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Objective: To quantify the relationship between fruit and vegetable consumption and the incidence of ischaemic heart disease. Design: A meta-analysis of cohort studies of the relationship between ischaemic heart disease and markers of fruit and vegetable consumption, namely dietary intake of fruit, vegetables, carotenoids, vitamin C, fruit ®bre and vegetable ®bre, and serum concentration of carotenoids and vitamin C, adjusted for other risk factors. Main outcome measures: Risk of ischaemic heart disease at the 90th centile of consumption relative to that at the 10th, equivalent to about a four-fold difference in fruit consumption and a doubling of vegetable consumption.Results: The association with ischaemic heart disease was of similar magnitude for all six dietary markers of fruit and vegetable consumption. The median of the six estimates was that risk was 15% (range 12±19%) lower at the 90th centile of consumption than at the 10th. The estimates were generally adjusted for the possible confounding effect of other heart disease risk factors. The serum studies of vitamin C were consistent with this; those of carotenoids suggested a larger difference (43%) but were not adjusted for the important confounding effect of smoking. The substances in fruit and vegetables responsible for the protective effect on heart disease are uncertain but the effect is commensurate with the estimated protective effects of the potassium and folate in fruit and vegetables. Beta-carotene or vitamin E are not likely to be important because randomised trials of these vitamins in large doses have shown no reduction in heart disease mortality. Conclusions: The risk of ischaemic heart disease is about 15% lower at the 90th than the 10th centile of fruit and vegetable consumption.

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“…Studies to date have concentrated on dietary enhancement of volunteers with carotenoid-rich vegetables (Hininger et al, 1997;van het Hof et al, 1999;Bub et al, 2000;Chopra et al, 2000) or provided subjects with a highly controlled diet with a very high fruit and vegetable component (9-10 servings per day) (Cao et al, 1998;Miller et al, 1998). Previous studies attempting to increase fruit and vegetable consumption in free-living volunteers demonstrated increases in plasma antioxidants (Zino et al, 1997), but no significant increase in plasma antioxidant capacity (Record et al, 2001). Hence, there is currently a lack of knowledge about the effects of a moderate increase in fruit and vegetable consumption upon plasma markers of antioxidant status in free-living healthy subjects.…”

Section: Introductionmentioning

confidence: 99%

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

2003

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Objective: To determine whether consumption of five portions of fruit and vegetables per day reduces the enhancement of oxidative stress induced by consumption of fish oil. Subjects: A total of 18 free-living healthy smoking volunteers, aged 18-63 y, were recruited by posters and e-mail in The University of Reading, and by leaflets in local shops. Design: A prospective study. Setting: Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Whiteknights PO Box 226, Reading RG6 6AP, UK. Intervention: All subjects consumed a daily supplement of 4 Â 1 g fish oil capsules for 9 weeks. After 3 weeks, they consumed an additional five portions of fruits and vegetables per day, and then they returned to their normal diet for the last 3 weeks of the study. Fasting blood samples were taken at the ends of weeks 0, 3, 6 and 9. Results: The plasma concentrations of ascorbic acid, lutein, b-cryptoxanthin, a-carotene and b-carotene all significantly increased when fruit and vegetable intake was enhanced (Po0.05). Plasma concentrations of a-tocopherol, retinol and uric acid did not change significantly during the period of increased fruit and vegetable consumption. Plasma oxidative stability, assessed by the oxygen radical absorbance capacity (ORAC) assay, also increased from weeks 3-6 (Po0.001) but not in association with increases in measured antioxidants. Lag phase before oxidation of low-density lipoprotein (LDL) significantly decreased in the first 3 weeks of the study, reflecting the incorporation of EPA and DHA into LDL (Po0.0001). Subsequent enhanced fruit and vegetable consumption significantly reduced the susceptibility of LDL to oxidation (Po0.005). Conclusion: Fish oil reduced the oxidative stability of plasma and LDL, but the effects were partially offset by the increased consumption of fruit and vegetables.

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Randomised controlled trial of effect of fruit and vegetable consumption on plasma concentrations of lipids and antioxidants

Cited by 149 publications

References 34 publications

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease: Response to commentary

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease: Response to commentary

By how much does fruit and vegetable consumption reduce the risk of ischaemic heart disease?

Effects of enhanced consumption of fruit and vegetables on plasma antioxidant status and oxidative resistance of LDL in smokers supplemented with fish oil

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