Variety In Vegetable Consumption Research Articles

Abstract 10560: Reducing Cardiovascular Risk Among Participants in a Community Supported Agriculture Program

Introduction: Eating a diet high in vegetables translates to lower risk for cardiovascular disease. Only 10% of Americans consume the recommended servings of vegetables per day. Community supported agriculture (CSA) programs support local farmers while promoting increased consumption of vegetables. At the University of Kentucky (UK), employees receive vouchers to encourage CSA program participation while giving financial support to local farms that allow them to operate in an economically sustainable manner. Our objective was to examine the effect of participation in a CSA voucher program on CVD risk factors as a new approach to CVD risk management. Methods: Participants self-selected in the UK employee Health and Wellness CSA voucher program. Biometric measurements (blood pressure, lipid levels, and noninvasive dermal carotenoid levels via Veggie Meter) and vegetable intake via six-question BRFSS were collected pre- and post- CSA program participation. Descriptive statistics, independent t-tests, paired t-tests and cluster analysis were used to analyze the data. Results: Among 204 eligible individuals, 85 enrolled pre-program and 52 completed post program for a 61.2% retention rate. Average participant age was 42 + 10 years, predominantly Caucasian females. Systolic blood pressure was significantly reduced from pre- to post program (125.8 compared to 120.6 mmHg, p = 0.012). Carotenoid levels significantly increased from pre- to post program (286.3 ± 110 to 295.9 ± 124,) while controlling for age and sex (p = <0.001). Frequency of total vegetable, red/orange vegetables, dark green vegetables and other vegetable intake also increased from pre- to post- program while controlling for age and sex (p = 0.003, 0.004, 0.013, < 0.001 and 0.011 respectively). Conclusion: Our data identifies participation in a CSA employer incentivized program can effectively reduce blood pressure and increase vegetable intake (dermal carotenoids) and self-reported quantity and variety of vegetable consumption thereby reducing CVD risk.

Food Consumption Patterns of Infants and Toddlers: Findings from the Feeding Infants and Toddlers Study (FITS) 2016

BackgroundThe prevalence of obesity and type 2 diabetes continues to increase. These conditions disproportionately affect minorities and are associated with poor nutrition early in life. Current food-consumption patterns can inform pending dietary guidelines for infants and toddlers.ObjectiveThe aim of this study was to describe infant feeding, complementary feeding, and food and beverage consumption patterns of 0- to 23.9-mo-olds in the general population.MethodsThe Feeding Infants and Toddlers Study 2016 is a cross-sectional survey of caregivers of children aged <4 y. Dietary data were collected from a national random sample by using a 24-h dietary recall (n = 3235). The percentage of children consuming foods from >400 food groups was calculated. Differences in the percentage consuming between Hispanic, non-Hispanic white, and non-Hispanic black children aged 0–23.9 mo were evaluated with the use of ORs and 95% CIs.ResultsEighty-three percent of 0- to 23.9-mo-olds (n = 2635) were ever breastfed, 34% of 0- to 3.9-mo-olds (n = 305) and 15% of 4- to 5.9-mo-olds (n = 295) were exclusively breastfed, and 24% of 12- to 14.9-mo-olds (n = 412) consumed breast milk on the day of the recall. Complementary foods were more likely to be introduced before 4 mo in formula-fed infants (27%) than in infants who did not consume formula (5%). Half of 4- to 5.9-mo-olds consumed iron-fortified infant cereal, but few consumed iron-rich meats. Among toddlers (12–23.9 mo; n = 1133), >20% consumed no servings of fruit or vegetables on the day of the recall, approximately half consumed 100% fruit juice, and one-quarter to one-third consumed a sugar-sweetened beverage (SSB).ConclusionsBreastfeeding initiation and duration have improved, but exclusivity remains low. Low consumption of iron-rich foods, fruit, and vegetables and lack of variety in vegetable consumption are problems. Efforts to reduce the consumption of SSBs and 100% fruit juice are warranted in early childhood.

Inter- and independent effects of region and race/ethnicity on variety of fruit and vegetable consumption in the USA: 2011 Behavioral Risk Factor Surveillance System (BRFSS).

(i) To estimate the independent and combined effects of race/ethnicity and region on the variety of fruits and vegetables consumed in the USA in 2011; and (ii) to assess whether and to what extent race/ethnicity and region may synergistically influence variety of fruit and vegetable consumption. Cross-sectional analysis. Multivariate logistic regression predicted the likelihood of meeting fruit and vegetable variety indicators independently and in combination for each race/ethnicity and region. Interaction effects models were used to test for interaction effects between race/ethnicity and region on fruit and vegetable variety. The 2011 Behavioral Risk Factor Surveillance System (BRFSS). The sample consisted of 275 864 adult respondents. Fewer than half of respondents consumed fruit and all vegetable subcategories at least once weekly. The adjusted likelihood of meeting fruit and vegetable variety indicators varied significantly by race/ethnicity and region (P<0·05). Significant interactions between race/ethnicity and region were found for at least once weekly consumption of beans, orange vegetables, all vegetables, and fruit and all vegetables (P<0·05). Our results reinforce previous findings that the variety of vegetable consumption is lacking and is particularly evident among some population subgroups, such as non-Hispanic blacks in the Midwest USA, who may benefit from targeted dietary interventions.

Abstract B7: Comparison of diet diversity scores for fruit and vegetables and plasma carotenoids levels in the cross-sectional study of the European Prospective Investigation into Cancer and Nutrition (EPIC)

Abstract Research on the relationship between cancer risk and fruit and vegetable consumption is primarily focused on the quantity of consumption. However, simply looking at the quantity of fruit and vegetable consumption or at one specific component of fruits and vegetables might not fully capture the mechanism(s) responsible for a lower cancer risk. Looking at the diversity of fruit and vegetable consumption, reflecting an intake of many different bioactive compounds present in fruit and vegetables, may complement the research on fruit and vegetable consumption and cancer risk. We have previously linked the variety in fruit and vegetable consumption, as measured by diet diversity scores (DDS), to lung and bladder cancer risk in the European Prospective Investigation into Nutrition and Cancer (EPIC). We found no relation between the DDS and bladder cancer risk and a reduced lung cancer risk with increased variety in vegetable consumption. In this current study we evaluated whether the DDS indeed captures a mixed intake of bioactive compounds by comparing the DDS to plasma concentrations of six carotenoids (α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein and zeaxanthin). Within the cross-sectional study of the EPIC (including 3,089 subjects), we calculated four different DDS based on dietary questionnaires: one represents diversity in vegetable and fruit consumption, two represent diversity in vegetable consumption and one represents diversity in fruit consumption. Plasma carotenoids samples (200 μl) were analyzed by reversed-phase high-performance liquid chromatography (HPLC; HPLC-1100 system, Hewlett Packard). To standardize the six plasma carotenoids, concentrations were re-scaled using a rank difference method; higher values represent larger and lower values represent smaller intra-individual variation in the concentrations of the six plasma carotenoids. Conceptually, the rank difference score should be inversely correlated with the DDS. Correlation coefficients between the DDS and the rank difference score were calculated for the full study population and stratified by subgroups of potential effect modifiers. Complete data on the DDS and plasma levels of carotenoids were available for 2,675 participants. The correlation coefficient (r) between the diversity in vegetable and fruit consumption and the rank difference score was −0.13. Diversity in vegetable consumption was not correlated to the rank difference score. The strongest, although still weak, correlation was found between the diversity in fruit consumption and the rank difference score (r=-0.19). Correlations were somewhat stronger for fasting samples, in women, and in Southern Europe. The diet diversity scores show only weak correlations with rescaled plasma levels of six carotenoids. This might suggest that either questionnaire information or one measurement of plasma carotenoid levels or both cannot fully capture variety in fruit and vegetable consumption. Citation Information: Cancer Prev Res 2011;4(10 Suppl):B7.

Variety in Fruit and Vegetable Consumption and the Risk of Lung Cancer in the European Prospective Investigation into Cancer and Nutrition

We investigated whether a varied consumption of vegetables and fruits is associated with lower lung cancer risk in the European Prospective Investigation into Cancer and Nutrition study. After a mean follow-up of 8.7 years, 1,613 of 452,187 participants with complete information were diagnosed with lung cancer. Diet diversity scores (DDS) were used to quantify the variety in fruit and vegetable consumption. Multivariable proportional hazards models were used to assess the associations between DDS and lung cancer risk. All models were adjusted for smoking behavior and the total consumption of fruit and vegetables. With increasing variety in vegetable subgroups, risk of lung cancer decreases [hazard ratios (HR), 0.77; 95% confidence interval (CI), 0.64-0.94 highest versus lowest quartile; P trend = 0.02]. This inverse association is restricted to current smokers (HR, 0.73; 95% CI, 0.57-0.93 highest versus lowest quartile; P trend = 0.03). In continuous analyses, in current smokers, lower risks were observed for squamous cell carcinomas with more variety in fruit and vegetable products combined (HR/two products, 0.88; 95% CI, 0.82-0.95), vegetable subgroups (HR/subgroup, 0.88; 95% CI, 0.79-0.97), vegetable products (HR/two products, 0.87; 95% CI, 0.79-0.96), and fruit products (HR/two products, 0.84; 95% CI, 0.72-0.97). Variety in vegetable consumption was inversely associated with lung cancer risk among current smokers. Risk of squamous cell carcinomas was reduced with increasing variety in fruit and/or vegetable consumption, which was mainly driven by the effect in current smokers. Independent from quantity of consumption, variety in fruit and vegetable consumption may decrease lung cancer risk.

Highlights of This Issue

There is evidence that diet quality may be related to survival after breast cancer, however the mechanisms linking postdiagnosis diet to survival are not clear. George and colleagues examined how diet quality is related to biomarkers of inflammation among breast cancer survivors. In this study, breast cancer survivors completed food frequency questionnaires and serum concentrations of C-reactive protein (CRP) were measured. Women with better vs. poor quality postdiagnosis diets had lower concentrations of CRP. This study indicates that, among breast cancer survivors, a better quality diet can influence the degree of chronic inflammation.Vegetable and fruit consumption has been hypothesized to influence lung cancer risk. In addition to the quantity of fruits and vegetables consumed, the variety of fruits and vegetables may influence cancer risk. To explore this, Büchner and colleagues investigated whether a varied consumption of vegetables and fruits is associated with lower lung cancer risk in the European Prospective Investigation into Cancer and Nutrition study (EPIC). They report that more variety in vegetable consumption was associated with a lower risk of lung cancer, and this lower risk was only seen among current smokers. These studies suggest that antioxidants from vegetables and fruits reduce oxidative stress due to smoking.ATM is the gene mutated in the autosomal recessive disorder Ataxiatelangiectasia (A-T). Female relatives of A-T patients carrying a heterozygous A-T mutation have an increased breast cancer risk but it was not known if ATM mutations that were not pathogenic for A-T were associated with breast cancer risk. In a large combined analysis, Fletcher and colleagues genotyped 5 polymorphic missense ATM SNPs in 26,101 breast cancer cases from 23 different studies. The authors report that the 5 missense ATM SNPs were associated with a small increased risk of breast cancer. This study illustrates how testing the combined effects of rare missense variants in known breast cancer genes can help clarify their overall contribution to breast cancer susceptibility.In BRCA testing, communication within the family is a necessary precursor to further family testing. The study by Cheung and colleagues estimates rates of family communication and genetic testing in relatives, as well as their predictors, in a large and diverse population of BRCA testers. The study found that nearly all participants (97%) communicated BRCA results with at least one relative and 75% of BRCA-positive participants reported that at least one relative pursued genetic testing. Family testing was negatively associated with Asian race and positively associated with increased socioeconomic status. This work can inform clinicians interested in improving family communication regarding cancer predisposition testing.

Differences in variety of vegetable consumption in low income women

MyPyramid includes recommendations for quantity and variety of vegetable intake. In previous studies, increased variety of vegetable intake was inversely related to BMI. We examined this association in low‐income women in California. Participants (n=112) completed survey instruments to assess dietary intake, behaviors and attitudes related to food intake. Three groups were formed based on variety of vegetables eaten weekly: low variety (LV) ≤ 5 different vegetables/wk, moderate (MV) 6‐9 vegetables/wk, high (HV) ≥ 10 vegetables/wk. BMI did not differ between groups, but descriptors of diet quality were different. Daily consumption of all vegetables averaged 1.0 cups in LV, and 2.8 cups in HV (p&lt;0.001). The Healthy Eating Index score was lower and energy density of the diet was higher in LV compared to MV and HV (p&lt;0.001). Top 5 vegetables most commonly consumed by LV included 3 starchy vegetables of high energy density, but only nutrient dense vegetables were in the list of top 5 for HV. More women in HV thought it was important that foods they ate were healthy (p&lt;0.03). Although variety of vegetables was not related to BMI in this low‐income sample, greater vegetable variety was linked to better diet quality and higher quantities of vegetables consumed. Interventions designed to encourage and support variety in vegetable intake for this population are needed. Supported by USDA CSREES NRI grant #2004‐35215‐14441.