![]() ![]() ![]() An increased consumption of carotenoid-rich F&V maintains the cholesterol level in blood since they reduce oxidative damage and cause an increase in LDL oxidation resistance ( 13). ( 12) reported that fruits containing a high amount of anthocyanins, flavonols and procyanidins, such as berries, grapes and pomegranate are effective at decreasing cardiovascular risk while citrus fruits and apples had a moderate effect on BP and blood lipid level. Several studies have highlighted the CVD risk-reducing potential of F&V whereby their intake were strongly associated with lower cardiovascular risk factors such as lower blood pressure (BP), cholesterol and triacylglycerol thus preventing premature cardiovascular disorders ( 2). They can be fermented in the colon, increasing the concentration of short chain fatty acids having anticarcinogenic properties ( 11) and maintaining gut health. Moreover, fibers found in F&V have been shown to reduce intestinal passage rates by forming a bulk, leading to a more gradual nutrient absorption ( 10) hence preventing constipation. ![]() Currently, much interest are focused on the vital role of antioxidants which impart bright colour to F&V and act as scavengers cleaning up free radicals before they cause detrimental health effects ( 9). Sufficient intake of fruit and vegetables (F&V) has been related epidemiologically with reduced risk of many non-communicable diseases. This review provides an insight into the importance of fruits and vegetables as well as the benefits and progress of nutrition education in improving intake. Therefore, considering how nutritional related health problems have risen drastically globally, it seems critical that formal nutrition education aiming to increase knowledge and fruits and vegetables intake be given priority in health education programs and health promotion. Despite an increasing focus on the health benefits of fruits and vegetables, their consumption is below the recommended intake among adults ( 7, 8). Various reviews have associated low intake of fruits and vegetables with chronic diseases such as cardiovascular diseases, blood pressure, hypercholesterolemia, osteoporosis, many cancers, chronic obstructive pulmonary diseases, respiratory problems as well as mental health ( 2– 6). “Fruits and vegetables (F&V) are considered in dietary guidance because of their high concentrations of dietary fiber, vitamins, minerals, especially electrolytes and more recently phytochemicals, especially antioxidants” ( 1). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |