Food and Public Health
p-ISSN: 2162-9412 e-ISSN: 2162-8440
2012; 2(4): 113-118
doi: 10.5923/j.fph.20120204.06
Sapwarobol Suwimol 1, Luangcharoenkul Pimpanit 2, Metavee Aporn 2, Singlaw Pichita 2, Seawsiri Ratiyaporn 2, Jiamjarasrangsi Wiroj 3
1Nutrition and Dietetics Program, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand
2Undergraduate Program in Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, 10330, Bangkok, Thailand
3Department of Preventive and Social Medicine, Faculty of Medicine, Chulalongkorn University, Bangkok 10330, Thailand
Correspondence to: Sapwarobol Suwimol , Nutrition and Dietetics Program, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand.
Email: | ![]() |
Copyright © 2012 Scientific & Academic Publishing. All Rights Reserved.
This study aims to investigate the effect of different amount of low, medium and high (3, 5 and 8 servings/day) fruit and vegetables (F+V) consumption on blood lipid profile and plasma malondialdehyde (MDA) in healthy individuals. In a parallel trial, 63 subjects were randomly assigned into one of the three different dietary interventions. Anthropometric, blood lipid profile and MDA were evaluated at baseline and after 4 weeks intervention. The results showed that consumption of F+V 5 and 8 servings/d could significantly reduce low density lipoprotein (LDL-C) concentrations with a mean difference (95% CI) of -13.28 , (-4.00, - 22.55) and -9.31(-2.25, -16.38) mg/dL respectively. In addition, 8 servings/d of F+V consumption had shown to significantly reduced plasma MDA concentrations with a mean difference (95%CI) of -0.15 (-0.09, -0.2) mg/dL, and p-value <0.05. Therefore, consumption of 8 servings F + V daily pose health benefits on both reducing LDL-C concentrations and improving oxidative status.
Keywords: Blood Lipid Profiles, Oxidative Status, Fruits and Vegetables
![]() | Figure 1. Study design |
|
|
|
[1] | L. Dauchet, P. Amouyel, J. Dallongeville, Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. J Nutr 136, 2588-93, 2006. |
[2] | P. Knekt, A. Reunanen, R. Jarvinen, R. Seppanen, M. Heliovaara, A. Aromma, Antioxidant vitamin intake and coronary mortality in a longitudinal population study. Am J Epidemiol 139, 1180-9, 1994. |
[3] | M. R. Law, J. K. Morris, By how much does fruit and vegetable consumption reduce risk of ischemic heart disease? Eur J Clin Nutr 52, 549-56, 1998. |
[4] | S. Sasazuki, Case-control study of nonfatal myocardial infraction in relation to selected foods in Japanese men and women. Jpn Circ J 65, 200-6, 2001. |
[5] | The World Cancer Research Fund and American Institue for Cancer Research. Food and Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective. Washington, DC: ACIR, 2007. |
[6] | E. S. Ford, A. H. Mokdad, Fruit and vegetable consumption and diabetes millitus incidence among US adults. Prev Med 32, 33-9, 2001. |
[7] | FAO/WHO. Diet, Nutrition and the Prevention of Chronic Diseases. Report of A joint FAO/WHO Expert Consultation. Geneva: World Health Organization, 2003. |
[8] | S. O. Keli, M. G. L. Hertog, E. J. M. Feskens, D. Kromhout, Dietary flavonoids, antioxidant vitamins and incidence of stroke: the Zutphen Study. Arch Intern Med 154, 637-642, 1996. |
[9] | M. G. L. Hertog, E. J. M. Feskens, P. C. H. Hollman, M. B. Katan, D. Kromhout, Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet 342, 1007-1011, 1993. |
[10] | K. A. Steinmetz, J. D. Potter, Vegetables, fruit and cancer prevention: a review. J Am Diet Assoc 96, 1027-1039,1996. |
[11] | M. Klerk, M. C. J. F. Jansen, P. Van’t Veer, F. J. Kok, Fruit and vegetables in chronic disease prevention. Wageningen, The Netherlands: Grafisch Bedrijf Ponsen&Looijen BV. 1998. |
[12] | The 3rd health status surveys in Thai population, Health Information System Development Office, Ministry of Public Health; 2003. Available atwww.hiso.or.th/hiso/HealthReport/report2546-2547.php, Cited: July 22, 2011. |
[13] | K. Moore, L. J. Roberts. Measurement of lipid peroxidation, Free Radic Res 2, 659-671, 1998. |
[14] | R. B. Singh, S. S. Rastogi, Effect of fat-modified and fruit- and vegetable-enriched diets on blood lipids in the Indian diet heart study. Am J Cardiol 70(9), 869-874, 1992. |
[15] | D. J. A. Jenkins, D. G Popovich, Effect of a diet high in vegetables, fruit, and nuts on serum lipids. Metabolism 46(5), 530-537, 1997. |
[16] | J. W. Anderson, T. F. Garrity, C. L. Wood, Prospective, randomized, controlled comparison of the effects of low-fat and low-fat plus high-fiber diets on serum lipid concentrations. AM J Clin Nutr 56, 887-84, 1992. |
[17] | R. Aller, D. A. de Luis, O. Izaola, F. La Calle, L. del Olmo, L. Fernandez, Effect of soluble fiber intake in lipid and glucose levels in healthy subjects: a randomized clinical trail. Diabetes Res Ckin Pract 65, 7-11, 2004. |
[18] | H. H. M. Hermsdorff, K. B. F. Barbosa, A. C. P. Volp, B. Pachau, J. Bressan, M. A. Zulet, J. A. Martinez, Vitamin C and fibre consumption from fruits and vegetables improves oxidative stress markers in healthy young adults. Br J Nutr 7, 1-9, 2011. |
[19] | A. Olivereira, F. Rodriguez-Artalejo, C. Lopes, The association of fruits, vegetables, antioxidant vitamins and fibre intake with high-sensitivity C-reactive protein: sex and body mass index interactions. Eur J Clin Nutr 63, 1345-1352, 2009. |
[20] | H. J. Thompson, J. Heimendinger, A. Haegele, Effects of increased vegetable and fruit consumption on markers of oxidative cellular damage. Carcinogenesis 20, 2261-6, 1999. |
[21] | E. M. Holt, L. M. Steffen, Fruit and Vegetable Consumption and Its Relation to Markers of Inflammation and Oxidative Stress in Adolescents. J Am Diet Assoc 109(3), 414-421, 2009. |