Fruit and vegetables and cardiovascular risk profile : a diet controlled intervention study
article
Objective: To evaluate the effect of fruit and vegetables consumption on markers of risk for cardiovascular disease. Design: Randomised, diet controlled, parallel study. Subjects: Forty-eight apparently healthy (40-60 y) volunteers with a low usual consumption of fruit and vegetables. Forty-seven of them completed the study. Interventions: During 4 weeks 24 volunteers consumed a standardised meal, consisting of 500 g/day fruit and vegetables and 200 ml/day fruit juice ('high' group) and 23 volunteers consumed 100 g/day fruit and vegetables ('low' group) with an energy and fat controlled diet. Results: Final total cholesterol was 0.2 (95% CI-0.5-0.03) mmol/l lower in the high group than in the low group (P > 0.05). Final fibrinogen and systolic blood pressure were 0.1 (-0.1-0.4) g/l and 2.8 (-2.6-8.1) mmHg higher in the high group than in the low group (P > 0.05), respectively. Also, other final serum lipid concentrations, diastolic blood pressure and other haemostatic factors did not differ between both groups. Conclusions: This was a small randomised well-controlled dietary intervention trial of short duration with a considerable contrast in fruit and vegetable consumption. No effects on serum lipids, blood pressure and haemostatic variables were observed.
Chemicals/CAS: Cholesterol, 57-88-5; Fibrinogen, 9001-32-5; Lipids
Chemicals/CAS: Cholesterol, 57-88-5; Fibrinogen, 9001-32-5; Lipids
Topics
TNO Identifier
72348
Source
European Journal of Clinical Nutrition, 55, pp. 636-642.
Pages
636-642
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