Volume 6, Issue 4 (17 2007)                   ijdld 2007, 6(4): 377-388 | Back to browse issues page

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Mirmiran P, Nouri N, Beheshti Zavareh M, Azizi F. FRUIT AND VEGETABLE CONSUMPTION AND RISK FACTORS FOR CARDIOVASCULAR DISEASE. ijdld. 2007; 6 (4) :377-388
URL: http://ijdld.tums.ac.ir/article-1-307-en.html
Abstract:   (8146 Views)

Background: Only limited data are available on the benefits of fruits and vegetable consumption on CVD risk factors. The aim of this study was to examine whether and to what extent intake of fruits and vegetables are inversely associated with cardiovascular (CVD) risk factors in adults.                                                           

Methods: In this population-based cross-sectional study a representative sample of 840 Tehranian adults (361 men and 479 women) aged 18-74 years were randomly selected in 1998. Usual dietary intake was assessed with the use of food frequency questionnaire. Portion sizes of consumed foods were converted from household measures to grams and analyzed by using Nutritionist III software designed for Iranian foods. Subjects were categorized based on category cut-points. : 0-1.9, 2-2.9, 3.0-3.9, and>=4 servings/d.

Results: In multivariate logistic regression after adjusting for confounders, dietary fruits and vegetable were found to be significantly and inversely associated with CVD risk factors. Adjusted odds ratio for high LDL concentrations were 1.00, 0.88, 0.81, 0.75(P for trend < 0.01) in first model which was adjusted for age, body mass index (BMI), energy intake, smoking status, dietary cholesterol, and prevalence of diabetes mellitus and coronary artery disease, a trend which was not appreciably altered by additional adjustment for education, physical activity, and saturated, polyunsaturated, total fat, Potassium and vitamin C intakes. This association was observed across categories of smoking status, physical activity, and tertiles of the Keys score.

Conclusion: Consumption of fruits and vegetables more than 4 servings a day is associated with lower concentrations of total cholesterol and LDL-C and with decrease in the risk of cardiovascular diseases.

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Type of Study: Research | Subject: General
Received: 2007/04/7 | Accepted: 2007/06/20 | Published: 2013/10/15

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