Effectiveness of nutrition education and fruit and vegetable consumption on changes in biomarkers of inflammation and oxidative stress among obese adults

Abstract

Obesity is concerning because of the numerous health conditions associated with excess weight. Underlying mechanisms contributing to detrimental health outcomes are oxidative stress and inflammation. Fortunately, regulation of oxidative stress and inflammation is possible via antioxidants consumed through a diet adequate in fruits and vegetables. However, consumption of fruits and vegetables is below recommended amounts. This study evaluated the effectiveness of a nutrition education program and provision of fruits and vegetables on consumption of antioxidants and changes in inflammation and oxidative stress biomarkers. Forty‐seven adults (16 men/31 women; 45.9 ± 11.8 y; BMI 32.7 kg/m2) were randomly assigned to one of three intervention groups: control group received no intervention; education group attended weekly nutrition education lessons; fruit and vegetable group attended weekly nutrition education lessons and received one serving of fruits and two servings of vegetables daily for 10 weeks. Fasting blood draws and consumption of fruits, vegetables, and antioxidants from three‐day food records were assessed. While changes in consumption were minimally associated with improvements in biomarkers of inflammation and oxidative stress, adequate and varied consumption of fruits and vegetables is recommended to aid in regulation of inflammation and oxidative stress. Sources of research support: scholarships, department grant