Biomarkers of fruit and vegetable consumption: findings from the FLAVURS study

Dauren Alimbetov; Yannan Jin; Trevor George; Mary Foong-Fong Chong; Jeremy Spencer; Michael Gordon; Julie Lovegrove

doi:10.1017/S0029665111002710

Biomarkers of fruit and vegetable consumption: findings from the FLAVURS study

Dauren Alimbetov, Yannan Jin, Trevor George, Mary Foong-Fong Chong, Jeremy Spencer, Michael Gordon, Julie Lovegrove

Northumbria University

Research output: Contribution to journal › Article

Abstract

Increased consumption of fruits and vegetables (F&V) has been associated with decreased risk of chronic diseases such as CVD and certain types of cancers. Daily consumption of five portions (400 g) or more of F&V has been recommended by the WHO and the UK's Scientific Advisory Committee of Nutrition (SACN). Yet there is no clear advice on the optimum type or quantity of F&V for disease prevention. Epidemiological evidence supports the association of high–dietary flavonoid intake and reduced risk of CVD. However, dose response, randomised, controlled trials are required to confirm these findings.

Original language	English
Pages (from-to)	E220
Journal	Proceedings of the Nutrition Society
Volume	70
Issue number	OCE4
DOIs	https://doi.org/10.1017/S0029665111002710
Publication status	Published - 1 Jan 2011

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abstract = "Increased consumption of fruits and vegetables (F\&V) has been associated with decreased risk of chronic diseases such as CVD and certain types of cancers. Daily consumption of five portions (400 g) or more of F\&V has been recommended by the WHO and the UK's Scientific Advisory Committee of Nutrition (SACN). Yet there is no clear advice on the optimum type or quantity of F\&V for disease prevention. Epidemiological evidence supports the association of high–dietary flavonoid intake and reduced risk of CVD. However, dose response, randomised, controlled trials are required to confirm these findings.",

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AU - Spencer, Jeremy

AU - Gordon, Michael

AU - Lovegrove, Julie

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AB - Increased consumption of fruits and vegetables (F&V) has been associated with decreased risk of chronic diseases such as CVD and certain types of cancers. Daily consumption of five portions (400 g) or more of F&V has been recommended by the WHO and the UK's Scientific Advisory Committee of Nutrition (SACN). Yet there is no clear advice on the optimum type or quantity of F&V for disease prevention. Epidemiological evidence supports the association of high–dietary flavonoid intake and reduced risk of CVD. However, dose response, randomised, controlled trials are required to confirm these findings.

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JF - Proceedings of the Nutrition Society

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Biomarkers of fruit and vegetable consumption: findings from the FLAVURS study

Abstract

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