Colours of fruit and vegetables and 10-year incidence of CHD

L.M. Oude Griep, W.M.M. Verschuren, D. Kromhout, M.C. Ocke, J.M. Geleijnse

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31 Citations (Scopus)

Abstract

The colours of the edible part of fruit and vegetables indicate the presence of specific micronutrients and phytochemicals. The extent to which fruit and vegetable colour groups contribute to CHD protection is unknown. We therefore examined the associations between fruit and vegetables of different colours and their subgroups and 10-year CHD incidence. We used data from a prospective population-based cohort including 20 069 men and women aged 20–65 years who were enrolled between 1993 and 1997. Participants were free of CVD at baseline and completed a validated 178-item FFQ. Hazard ratios (HR) for the association between green, orange/yellow, red/purple, white fruit and vegetables and their subgroups with CHD were calculated using multivariable Cox proportional hazards models. During 10 years of follow-up, 245 incident cases of CHD were documented. For each 25 g/d increase in the intake of the sum of all four colours of fruit and vegetables, a borderline significant association with incident CHD was found (HR 0·98; 95 % CI 0·97, 1·01). No clear associations were found for the colour groups separately. However, each 25 g/d increase in the intake of deep orange fruit and vegetables was inversely associated with CHD (HR 0·74; 95 % CI 0·55, 1·00). Carrots, their largest contributor (60 %), were associated with a 32 % lower risk of CHD (HR 0·68; 95 % CI 0·48, 0·98). In conclusion, though no clear associations were found for the four colour groups with CHD, a higher intake of deep orange fruit and vegetables and especially carrots may protect against CHD
LanguageEnglish
Pages1562-1569
JournalBritish Journal of Nutrition
Volume106
Issue number10
DOIs
Publication statusPublished - 2011

Fingerprint

Vegetables
Fruit
Color
Incidence
Daucus carota
Micronutrients
Phytochemicals
Proportional Hazards Models
Population

Keywords

  • coronary-heart-disease
  • food frequency questionnaire
  • los-angeles-atherosclerosis
  • cardiovascular-disease
  • relative validity
  • flavonoid intake
  • postmenopausal women
  • physicians health
  • alpha-carotene
  • vitamin-c

Cite this

Oude Griep, L.M. ; Verschuren, W.M.M. ; Kromhout, D. ; Ocke, M.C. ; Geleijnse, J.M. / Colours of fruit and vegetables and 10-year incidence of CHD. In: British Journal of Nutrition. 2011 ; Vol. 106, No. 10. pp. 1562-1569.
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abstract = "The colours of the edible part of fruit and vegetables indicate the presence of specific micronutrients and phytochemicals. The extent to which fruit and vegetable colour groups contribute to CHD protection is unknown. We therefore examined the associations between fruit and vegetables of different colours and their subgroups and 10-year CHD incidence. We used data from a prospective population-based cohort including 20 069 men and women aged 20–65 years who were enrolled between 1993 and 1997. Participants were free of CVD at baseline and completed a validated 178-item FFQ. Hazard ratios (HR) for the association between green, orange/yellow, red/purple, white fruit and vegetables and their subgroups with CHD were calculated using multivariable Cox proportional hazards models. During 10 years of follow-up, 245 incident cases of CHD were documented. For each 25 g/d increase in the intake of the sum of all four colours of fruit and vegetables, a borderline significant association with incident CHD was found (HR 0·98; 95 {\%} CI 0·97, 1·01). No clear associations were found for the colour groups separately. However, each 25 g/d increase in the intake of deep orange fruit and vegetables was inversely associated with CHD (HR 0·74; 95 {\%} CI 0·55, 1·00). Carrots, their largest contributor (60 {\%}), were associated with a 32 {\%} lower risk of CHD (HR 0·68; 95 {\%} CI 0·48, 0·98). In conclusion, though no clear associations were found for the four colour groups with CHD, a higher intake of deep orange fruit and vegetables and especially carrots may protect against CHD",
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Oude Griep, LM, Verschuren, WMM, Kromhout, D, Ocke, MC & Geleijnse, JM 2011, 'Colours of fruit and vegetables and 10-year incidence of CHD', British Journal of Nutrition, vol. 106, no. 10, pp. 1562-1569. https://doi.org/10.1017/S0007114511001942

Colours of fruit and vegetables and 10-year incidence of CHD. / Oude Griep, L.M.; Verschuren, W.M.M.; Kromhout, D.; Ocke, M.C.; Geleijnse, J.M.

In: British Journal of Nutrition, Vol. 106, No. 10, 2011, p. 1562-1569.

Research output: Contribution to journalArticleAcademicpeer-review

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AU - Oude Griep, L.M.

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AU - Geleijnse, J.M.

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KW - flavonoid intake

KW - postmenopausal women

KW - physicians health

KW - alpha-carotene

KW - vitamin-c

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