Role of Fruits and Vegetables to Prevent Cardiovascular Diseases

Although there has been a consensus that fruits and vegetables should be considered as cornerstones in a heart healthy diet, it is only recently that solid epidemiological evidence has linked these two food groups together. The largest relevant study has reported a significant inverse association between consumption of fruits and vegetables, particularly green leafy vegetables and vitamin C-rich fruits and vegetables, and risk of Cardiovascular Diseases. Every single serving per day of fruits and vegetables was associated with a 4% decrease in Cardiovascular Diseases risk. It is still unclear whether the fruits and vegetables themselves have cardio-protective features, or whether they simply displace from the diet other foods with harmful properties. Both recommend consumption of at least 8–10 servings of fruits and vegetables combined per day. However, the biologic mechanisms whereby fruits and vegetables may exert their beneficial effects are not entirely clear and are likely to be numerous. Several nutrients and phytochemicals, including fiber, potassium,folate, lycopene, and polyphenols, could be independently or jointly responsible for the apparent reduction in Cardiovascular Diseases risk. Functional aspects of fruits and vegetables, such as their low dietary glycemic load and low energy density, may also play a significant role.



Moreover, fruit and vegetable consumption has been positively associated with total adiponectin levels, an adipocytokine that has been shown to improve insulin action as well as glucose and lipid metabolism. Additionally, consumption of fruits has been positively associated with high molecular weight adiponectin, the fraction of adiponectin that has been proposed to be more closely associated with insulin resistance and the presence of metabolic syndrome. Although it is important to continue our quest for mechanistic insights, given the great potential shown in epidemiology studies, increased fruit and vegetable intake is recommended. A variety of deep colored fruits and vegetables is recommended because of their high micronutrient content. Moreover, due to their significant nutrient density and fiber content, fruits and vegetables at the commencement and in between meals may play a role in inducing satiety, which would in turn reduce calorie intake and promote weight loss.