Increased fruit and vegetable consumption is associated with a decreased risk of cardiovascular disease but not cancer, according to a new study in the November 3 issue of the Journal of the National Cancer Institute.
Eating five or more servings of fruits and vegetables daily has been recommended to reduce a persons risk of cardiovascular disease and cancer, the leading causes of death in the United States. Studies have evaluated the association of fruit and vegetable consumption with the reduction of risk of specific diseases, but their overall associations with cardiovascular disease and cancer have rarely been evaluated in large cohort studies.
To evaluate the relationship between fruit and vegetable consumption and the incidence of cardiovascular disease and cancer, Walter C. Willett, M.D., of the Harvard School of Public Health in Boston, and colleagues analyzed data from more than 100,000 participants in two large cohort studies, the Nurses Health Study and the Health Professionals Follow-up Study.
Sarah L. Zielinski | EurekAlert!
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