Aim
The purpose of this report is to analyse the role of fruits and vegetables in the prevention of cancer and cardiovascular disease.
Introduction
Recent studies have indicated strong relationship between fruit and vegetable consumptions and reduced risk of certain cancers and cardiovascular disease.
A diet high in vegetables and fruits is believed to be associated with reducing the risk of cancer of the mouth, oesophagus, stomach, lung, colon, rectum and some other cancers.
However there is no specific reason or evidence to clarify the mechanism and also the results of various researches in the roles of fruit and vegetables do not all agree.
Nutritionists recommend the consumption of a minimum of 400g of fruit and vegetables per day (except for potatoes and other starchy tubers) for the prevention of chronic diseases such as heart disease, cancer, diabetes and obesity, in addition to the prevention and reduction of several micronutrient deficiencies, especially in less developed countries.
A number of scientific evidences have implied low fruit and vegetable intake is a major risk factor for several non-communicable diseases.
Increasing fruit and vegetable intake by as little as one serving per day can have a great influence on heart disease risk. Continue reading ‘Inhibiting effects of fruits and vegetables on cancer and heart disease’ »