5 Servings of Fruits, Vegetables Per Day Cut Mortality Risk
Additional servings linked to further reduction in cardiovascular, but not cancer, mortality.
Consuming five or more servings of fruit and vegetables daily is associated with reduced risk of all-cause mortality, particularly cardiovascular mortality, according to research published online in BMJ.
Xia Wang, of Shandong University in Jinan, China, and colleagues conducted a systematic review of the literature and performed a meta-analysis of data from 16 prospective cohort studies involving 833,234 participants. The authors sought to assess the dose-response relationship between fruit and vegetable consumption and the risk of mortality.
The researchers found that the risk of all-cause mortality was reduced for each daily serving of fruit and vegetables (pooled hazard ratio [pHR], 0.95; 95 percent confidence interval [CI], 0.92 to 0.98; P = 0.001), fruit (pHR, 0.94; 95 percent CI, 0.90 to 0.98; P = 0.002), and vegetables (pHR, 0.95; 95 percent CI, 0.92 to 0.99; P = 0.006).
At a threshold of five servings of fruit and vegetables daily, no further reduction in the risk of all-cause mortality was observed. Each additional serving of fruit and vegetables per day was associated with decreased risk for cardiovascular mortality (HR, 0.96; 95 percent CI, 0.92 to 0.99), but not cancer mortality.
"This meta-analysis provides further evidence that higher consumption of fruit and vegetables is associated with a lower risk of mortality from all causes, particularly from cardiovascular diseases," the authors write.