March Article Summary

Fruit and Vegetable Consumption and Its Relation to Markers of Inflammation and Oxidative Stress in Adolescents

Posted by Meredith Tibbe                

As many people know, fruits and vegetables have been associated with a lower risk of stroke, coronary heart disease, and markers of inflammation and oxidative stress in adults. This is true because of the numerous vitamins, minerals, flavonoids, and antioxidants found in fruits and vegetables. It is unknown, however, whether intake of dietary flavonoids and antioxidants in youth will have beneficial effects on markers of inflammation and oxidative stress. It is known that a heart-healthy diet initiated at a young age reduces prevalence of obesity, high cholesterol, and high blood pressure.

This study’s objective is to determine whether greater intakes of fruit and vegetables, antioxidants (Vit C & Beta Carotene), folate, and total flavonoids are inversely associated with markers of inflammation and oxidative stress in 285 adolescent boys and girls aged 13-17 years old. Data from the National Health and Nutrition Examination Survey 2001-2002 revealed that girls and boys aged 14-18 were above their recommended dietary allowance for Vitamin C. That same survey revealed that for boys and girls aged 14-18 were consuming the above recommended dietary allowances for folate. Currently there are no dietary recommendations for flavonoids or beta carotene. Categories were set for fruits and vegetables when assessing the kid’s dietary intake. The fruit group consisted of citrus fruit, berries, melons, apples, pears, peaches, plums and dried fruit. The vegetable group included green leafy vegetables, cruciferous vegetables, carotenoid-containing vegetables, and miscellaneous vegetables. Fruit juice and French fries were examined separately and frequency and dose of vitamin supplement intake was questioned.

This study found that fruit and vegetable intakes were correlated with markers of inflammation and oxidative stress. Study participants consumed an average of 2.75 cups of fruits and vegetables per day. Intakes of fruit juice and French-fried potatoes were not related to any markers for inflammation and oxidative stress. When French fries and juice were excluded from the total fruit and vegetable group, kids consumed an average of 2 cups of fruits and vegetables per day. These adolescents consumed about half of the recommended amounts for fruit and vegetables according to the MyPyramid recommendations.  Most of the adolescents also consumed lower amounts of total flavonoids compared to the US adult national average of 20mg. Having said this, the current study found their vitamin C intakes were greater than the recommended amounts.  Although the youth did not meet many of their recommendations, this study still revealed that consuming fruits and vegetables are beneficial with lowering inflammation and oxidative stress.  It seems it is never too early to see the benefits of eating fruits and vegetables and this habit will result in a lower cardiovascular risk.

JADA Continuing Education Article

Holt, E. M., Steffen, L. M.,  Moran, A.,  Basu, S.,  Steinberger, J.,  Ross, J. A. , Hong,  C., & Sinaiko, A. R. (2009). Fruit and Vegetable Consumption and Its Relation to Markers of Inflammation and Oxidative Stress in Adolescents. J Am Diet Assoc. 109: 414-421.

PDF Download at http://download.journals.elsevierhealth.com/pdfs/journals/0002-8223/PIIS0002822308021998.pdf

PowerPoint available at http://www.adajournal.org/current. Find the fruit and vegetable article selected for this month and then click on the add ons tab to view the PowerPoint.

Supporting Article

Wannamethee SG, Lowe GDO, Rumley A, Bruckdorfer KR, Whincup PH. Associations of vitamin C status, fruit and vegetable intakes, and markers of inflammation and hemostasis. Am J Clin Nutr. 2006;83:525-526.