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Fruits, vegetables & health
Martin White
Programme Leader, Food systems and public Health
Farming for the future of five-a-day
22nd November 2017
Fruits, vegetables & health Martin White Programme Leader, Food - - PowerPoint PPT Presentation
Fruits, vegetables & health Martin White Programme Leader, Food - - PowerPoint PPT Presentation
Farming for the future of five-a-day 22 nd November 2017 Fruits, vegetables & health Martin White Programme Leader, Food systems and public Health Behavioural risk factors for mortality Dietary risk factors for mortality Key associations
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Behavioural risk factors for mortality
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Dietary risk factors for mortality
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Key associations of greater F&V consumption
Reduced risk of:
- All cause mortality
- Cardiovascular diseases
- Obesity
- Type 2 Diabetes
- Cancers (all, but especially gastrointestinal)
- Dementia
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Why are F&V important for health?
Key nutrients and health importance:
- Vitamin A - important for maintenance of normal vision, skin and
the immune system
- Vitamin C - important for maintaining healthy body tissues
- Vitamin E – important to a healthy nervous system
- Folate - important for normal and healthy blood formation
- Fibre – helps to maintain a healthy gut
- Potassium – helps to maintain a healthy blood pressure and is also
important for the normal functioning of the nervous system
- Also – B Vitamins, Vitamin K, minerals (iron, magnesium, zinc),
polyphenols…
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How does increasing F&V change diet?
- Reduces calorie intake
- Displaces other foods – mostly protein and
refined carbohydrates
- Increases fibre consumption
- Increases micronutrient intake
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Five a day = 400g, One = 80g
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Proportions of food groups in current and recommended UK diets
Scarborough P, et al. Eatwell Guide: modelling the dietary and cost implications of incorporating new sugar and fibre guidelines. BMJ Open 2016;6:e013182. doi:10.1136/bmjopen-2016- 013182
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Adults eating five a day in the UK
Health Survey for England, 2013
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Children eating five a day in the UK
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Inequalities in dietary intake – widest for F&V
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Healthier dietary patterns
- Vegetarian – if vegan, can be more difficult to
acquire all nutrients
- Mediterranean diet –
characterised by a higher intake
- f fruit, vegetables, legumes,
cereals and fish, lower intake of meats and dairy products (+/- moderate intake of red wine)
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Mediterranean diet and Alzheimer’s disease
Scarmeas N, Luchsinger JA, Mayeux R, Stern Y. Mediterranean diet and Alzheimer disease
- mortality. Neurology. 2007 Sep
11;69(11):1084-93.
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Mediterranean diet and incidence of type 2 diabetes
Salas-Salvadó J, et al. Reduction in the Incidence of Type 2 Diabetes With the Mediterranean Diet. Results of the PREDIMED-Reus nutrition intervention randomized trial 2011;34(1):14-19.
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Potential barriers to F&V consumption
- Taste preferences
- Familiarity
- Perceived and actual
convenience
- Skills, tools and storage
- Availability
- Cost
- Information
- Marketing
- Price promotions
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Relation between the energy density of selected foods and energy costs ($/MJ)
Drewnowski A , and Specter S Am J Clin Nutr 2004;79:6-16
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Acknowledgements & Funding
I am grateful to my colleagues in CEDAR, in particular Dr Jean Adams and Prof Nita Forouhi, and the Food Foundation, for help with data. I am employed by the University of Cambridge and funded via CEDAR by BHF, CRUK, ESRC, MRC, NIHR & Wellcome Trust, and via research grants from the Department of Health, The Health Foundation and NIHR. I have received no funding or funding in kind from any commercial organisation. I hold an honorary contract as a consultant in public health with Public Health England.
Views expressed are my own and not necessarily those of any of the above funders or
PHE.
Contact details www.cedar.iph.ac.uk martin.white@mrc-epid.cam.ac.uk Skype & twitter: martinwhite33 Tel: +44 (0)1223 769159