The effect of increased fruit and vegetable consumption on selected macronutrient and micronutrient intakes in four randomised-controlled trials

Abstract

Fruit and vegetable (FV) intake is associated with reduced risk of a number of non-communicable diseases. Research tends to focus on antioxidants, flavonoids and polyphenols contained in FV as the main beneficial components to health; however, increasing FV may also alter overall diet profile. Extra FV may be substituted for foods thought to be less healthy, therefore altering the overall macronutrient and/or micronutrient content in the diet. This analysis merged dietary data from four intervention studies in participants with varying health conditions and examined the effect of increased FV consumption on diet profile. Dietary intake was assessed by either diet diaries or diet histories used in four FV randomised intervention studies. All food and drink intake recorded was analysed using WISP version 3.0, and FV portions were manually counted using household measures. Regression analysis revealed significant increases in intakes of energy (172 kJ (+41 kcal)), carbohydrate (+3·9 g/4184 kJ (1000 kcal)), total sugars (+6·0 g/4184 kJ (1000 kcal)) and fibre (+0·8 g/4184 kJ (1000 kcal)) and significant decreases in intakes of total fat (-1·4 g/4184 kJ (1000 kcal)), SFA (-0·6 g/4184 kJ (1000 kcal)), MUFA (-0·6 g/4184 kJ (1000 kcal)), PUFA (-0·1 g/4184 kJ (1000 kcal)) and starch (-2·1 g/4184 kJ (1000 kcal)) per one portion increase in FV. Significant percentage increases were also observed in vitamin C (+24 %) and -carotene (+20 %) intake, per one portion increase in FV. In conclusion, pooled analysis of four FV intervention studies, that used similar approaches to achieving dietary change, in participants with varying health conditions, demonstrated an increase in energy, total carbohydrate, sugars and fibre intake, and a decrease in fat intake alongside an expected increase in micronutrient intake.

Randomized Controlled Trial for Promotion of Healthy Eating in Older Adults by Increasing Consumption of Plant-Based Foods: Effect on Inflammatory Biomarkers

“…Notably, the between-group difference in fiber intake reached 3 g/day in favor of the FV group, which is in agreement with data previously reported on the impact of increased FV consumption on dietary nutrient intakes [29]. Additionally, a pooled data analysis showed that one portion increase in FV was associated with a modest increase in total energy intake [31], which was also further evidenced in our data of older men and women. However, this small increase in total energy intake was not accompanied by changes in either BMI or waist circumference, which is similar to what has been commonly reported in studies targeting increased FV intakes without further instructions to reduce overall energy intake [32].…”

Appetite and Protein Intake Strata of Older Adults in the European Union: Socio-Demographic and Health Characteristics, Diet-Related and Physical Activity Behaviours

“…Nevertheless, the dietary fibre in fruits may reduce the metabolic effects on appetite [86]. Fulton et al have recently reported that protein intake was not influenced by an increase of fruit intake, although consumption moment was not investigated in their study [87]. In comparison with timing of consumption, absence or presence of consumption of protein-rich foods such as dairy products, nuts or seeds appears to be stronger associated with the risk of lower protein intake.…”

Long-Term Consumption of Anthocyanin-Rich Fruit Juice: Impact on Gut Microbiota and Antioxidant Markers in Lymphocytes of Healthy Males

“…The consumption of wild blueberries, a food source high in vitro antioxidant properties, has been associated with a diet-induced increase in ex vivo serum antioxidant status [2]. Epidemiological studies and associated meta-analyses strongly suggest that long-term consumption of diets rich in plant polyphenols offer protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases [3][4][5]. These diseases are often associated with oxidative stress, which is generated by an imbalance between the production of reactive oxygen species (ROS) and the antioxidant efficiency of the cells.…”