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Fruit and vegetable consumption and all-cause, cancer, and CVD mortality: analysis of Health Survey for England data.

High consumption of fruits and vegetables may lower total, cancer, and cardiovascular disease (CVD) mortality rates in English adults.

This research work investigated the correlation between the consumption of fruits and vegetables and mortality risk. Researchers analyzed the dietary and mortality data of 65, 226 subjects above the age of 35 obtained from the 2001-2008 Health Surveys for England.

Researchers discovered low total, cancer, and cardiovascular disease (CVD) mortality rates in subjects who consumed large quantities of fresh fruits and vegetables. On the other hand, canned and frozen fruits were observed to increase cancer, CVD, and all-cause mortality risks. This analysis suggested that consuming large servings of vegetables and salads were more effective than fruits in preventing deaths due to cancer, CVD, and other diseases.

Research Summary Information

Raw versus cooked vegetables and cancer risk.

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