Effect of consumption of five portions of fruit and vegetables as juice shots on risk factors for cardiovascular disease

George, Trevor, Paterson, Elaine, Waroonphan, Saran, Gordon, Michael and Lovegrove, Julie (2006) Effect of consumption of five portions of fruit and vegetables as juice shots on risk factors for cardiovascular disease. Proceedings of the Nutrition Society, 65. 48A. ISSN 0029-6651

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Abstract

A recent World Health Report (Murray & Lopez, 2002) concluded that a diet low in fruit and vegetable intake is responsible for 2.7 million deaths annually from CVD and certain cancers. The Joint WHO/FAO Expert Consultation on diet, nutrition and the prevention of chronic diseases (World Health Organization, 2003) recommended a daily intake of 400g fruit and vegetables (excluding potatoes) per d for the prevention of chronic diseases. This equates to five 80g portions per d. However, despite these recommendations, on average, adults in Great Britain consume less than three portions of fruit and vegetables per d (Hoare et al. 2004).

An investigation into the effects of consumption of five portions of fruits and vegetables, in the form of concentrated fruit juice shots, for a 6-week period on bioavailability, antioxidant status and risk factors for CVD is described. The study was a single-blind, randomised, controlled cross-over dietary intervention study with an 8-week washout period. Two fruit juice shots, each containing the equivalent of 2.4 portions of fruit and vegetables, or control (fruit flavoured squash) were consumed daily for a 6-week period by thirty-nine volunteers in addition to their habitual diet (13 male, 26 female, 30–70 years). The subjects completed 5 d diet diaries in the week before and during the intervention period on each arm of the study. Fasted blood samples and morning urine samples were collected before and after each intervention period. Measurements of biochemical parameters in the blood and urine were assessed along with a real-time measure of vascular tone using laser Doppler imaging with iontophoresis.

Item Type:	Article
Subjects:	B400 Nutrition D600 Food and Beverage studies
Department:	Faculties > Health and Life Sciences > Applied Sciences
Depositing User:	Paul Burns
Date Deposited:	06 Nov 2014 16:09
Last Modified:	12 Oct 2019 17:30
URI:	http://nrl.northumbria.ac.uk/id/eprint/17963

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