Fight Early Death with 10 Servings of Fruits and Vegetables Daily
Increased fruit and vegetable consumption decreases the risk for cardiovascular disease, cancer, and premature mortality, according to a new review published in the International Journal of Epidemiology. After reviewing 95 studies, researchers concluded that eating just 2.5 servings of fruits and vegetables combined per day could reduce one’s risk for heart disease, stroke, all-cause mortality, and cancer by 8, 16, 8, and 10 percent, respectively.
Eating 7.5 servings of fruits and vegetables per day offered the greatest protection against cancer, while eating 10 servings offered the greatest protection against heart disease, stroke, and premature death from any cause. These amounts are well above the common recommendation of 5 servings per day.
Aune D, Giovannucci E, Boffetta P, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality–a systematic review and doseresponse meta-analysis of prospective studies. Int J Epidemiol. Published online February 22, 2017.
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