New evidence that increasing average intake of fruit and vegetables to five servings a day reduces blood pressure and cuts the risk of cardiovascular disease has been shown by British researchers.
Dr Andrew Neil and colleagues from the Division of Public Health and Primary Health Care, Institute of Health Sciences, University of Oxford, Oxford, England, said their findings coincide with those of the Dietary Approaches to Stop Hypertension (DASH) trial, in which an increase in dietary fruit and vegetables for eight weeks reduced systolic blood pressure by 2.8 mm Hg and diastolic pressure by 1.1 mm Hg more than a control diet.
On the other hand, they note that DASH differed fundamentallyin design, since it was a controlled feeding trial with meals prepared according to a common protocol in research kitchens. The researchers assessed the effect of a six-month intervention to increase fruit and vegetable consumption on plasma concentrations of antioxidant vitamins, daily fruit and vegetable intake, and blood pressure, among 690 men and women between 25 and 64 years of age, drawn from primary care patient lists.
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