A fruit and vegetable intake of 800g per day appears to reduce the risk of cardiovascular disease and an intake of 600g per day reduces the risk of cancer

In June 2017 researchers from Norway, UK and the USA published the results of their review of the scientific literature to assess the relationship between fruit and vegetable intake and risk of cardiovascular disease, cancer and premature death. A total of 142 articles were analysed, which included 95 studies. Results showed that an intake of up to 800g per day of fruit and vegetables resulted in a reduced risk for cardiovascular disease and an intake of 600g per day for a reduced risk of cancer. A further analysis showed that a higher intake of apples and pears, citrus fruits, green leafy vegetables, cruciferous vegetables, and salads reduced the risk of cardiovascular disease, and a higher intake of green-yellow vegetables and cruciferous vegetables reduced the risk of cancer. The researchers went on to estimate that, if the association was causal, between 5.6 and 7.8 million premature deaths worldwide may be attributable to a fruit and vegetable intake below 500g and 800g per day, respectively.

Aune D et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality-a systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. 2017 Jun 1;46(3):1029-1056

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