Increased Consumption of Fruit and Vegetables for the Primary Prevention of Cardiovascular Diseases

Summary

A Cochrane review [Abstract] 1 included 10 studies with a total of 1 730 subjects (healthy adults or those at high risk of cardiovascular disease). Six studies investigated the provision of fruit and vegetables to increase consumption, and 4 studies examined advice to increase fruit and vegetable consumption. The number and type of intervention components for provision, and the dietary advice provided differed between trials. One study looked at the provision of 25 g/day of soy, one looked at the provision of 130 g of cooked pinto beans daily, another examined the effects of half a grapefruit three times a day, one study examined the provision of raw garlic on a sandwich, one study looked at a high tomato diet and one trial looked at the provision of 750 mL of legumes a week. All studies were relatively short term and none of them reported clinical events.

There was no strong evidence for effects of individual trials of provision of fruit and vegetables on cardiovascular risk factors. Dietary advice showed some favourable effects on blood pressure (MD for systolic blood pressure, SBP -3.0 mmHg, 95% CI -4.92 to -1.09 mmHg and MD for diastolic blood pressure, DBP -0.90 mmHg, 95% CI -2.03 to 0.24 mmHg; 2 studies, n=891), and LDL cholesterol (MD -0.17, 95% CI -0.38 to 0.03; 2 studies, n=251); results for DBP and LDL cholesterol were not statistically significant. Three of the 10 included trials examined adverse effects, which included increased bowel movements, bad breath and body odour.