There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
Many constituents of fruits and vegetables may reduce the risk for coronary heart
disease, but data on the relationship between fruit and vegetable consumption and
risk for coronary heart disease are sparse.
To evaluate the association of fruit and vegetable consumption with risk for coronary
Prospective cohort study.
The Nurses' Health Study and the Health Professionals' Follow-Up Study.
84 251 women 34 to 59 years of age who were followed for 14 years and 42 148 men 40
to 75 years who were followed for 8 years. All were free of diagnosed cardiovascular
disease, cancer, and diabetes at baseline.
The main outcome measure was incidence of nonfatal myocardial infarction or fatal
coronary heart disease (1127 cases in women and 1063 cases in men). Diet was assessed
by using food-frequency questionnaires.
After adjustment for standard cardiovascular risk factors, persons in the highest
quintile of fruit and vegetable intake had a relative risk for coronary heart disease
of 0.80 (95% CI, 0.69 to 0.93) compared with those in the lowest quintile of intake.
Each 1-serving/d increase in intake of fruits or vegetables was associated with a
4% lower risk for coronary heart disease (relative risk, 0.96 [CI, 0.94 to 0.99];
P = 0.01, test for trend). Green leafy vegetables (relative risk with 1-serving/d
increase, 0.77 [CI, 0.64 to 0.93]), and vitamin C-rich fruits and vegetables (relative
risk with 1-serving/d increase, 0.94 [CI, 0.88 to 0.99]) contributed most to the apparent
protective effect of total fruit and vegetable intake.
Consumption of fruits and vegetables, particularly green leafy vegetables and vitamin
C-rich fruits and vegetables, appears to have a protective effect against coronary