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Fruit and vegetable consumption and cardiovascular diseases among Jordanians: a case-control study
R. F. Tayyem, A. Al-Bakheit, S. S. Hammad, A. E. Al-Shudifat, M. Azab, H. Bawadi
Language English Country Czech Republic
Document type Journal Article
Digital library NLK
Source
NLK
Free Medical Journals
from 2004
ProQuest Central
from 2009-03-01 to 6 months ago
Medline Complete (EBSCOhost)
from 2006-03-01 to 6 months ago
Nursing & Allied Health Database (ProQuest)
from 2009-03-01 to 6 months ago
Health & Medicine (ProQuest)
from 2009-03-01 to 6 months ago
Public Health Database (ProQuest)
from 2009-03-01 to 6 months ago
ROAD: Directory of Open Access Scholarly Resources
from 1993
PubMed
32997477
DOI
10.21101/cejph.a6149
Knihovny.cz E-resources
- MeSH
- Diet statistics & numerical data MeSH
- Cardiovascular Diseases epidemiology prevention & control MeSH
- Humans MeSH
- Protective Factors MeSH
- Fruit * MeSH
- Case-Control Studies MeSH
- Vegetables * MeSH
- Check Tag
- Humans MeSH
- Publication type
- Journal Article MeSH
- Geographicals
- Jordan MeSH
OBJECTIVES: Fruit and vegetable intake has been reported as one of the significant protective factors against the development of cardiovascular diseases (CVD). This study aimed to assess the possible preventive effect of fruit and vegetable consumption on developing CVD. METHODS: A total of 398 participants (205 cases and 193 controls) referred for elective coronary angiography with clinical suspicion of coronary artery disease to Prince Hamza Hospital in Amman were enrolled in this case-control study. Dietary data were collected separately from each patient using interview-based food frequency questionnaire. RESULTS: The findings of the present study revealed that a total consumption of 3 servings of vegetable per day decreased significantly the risk of CVD to about 54% (OR = 0.46, 95% CI: 0.22-0.97, p = 0.033). Consumption of banana was found to reduce the risk of CVD to about 44% and 62% when consuming 1-2 and 3-6 servings/week, respectively, with p-value for trend 0.004. For the vegetables, the consumption of grape leaves and stuffed vegetables in general was significantly associated with lower risk of CVD. Increasing cauliflower consumption of 1-2 servings per week decreased CVD risk to about 37% (OR = 0.63, 95% CI: 0.38-0.98). Consuming up to 3-6 servings per week of mixed vegetables (OR = 0.10, 95% CI: 0.01-0.83) and onion (OR = 0.42, 95% CI: 0.22-0.80) revealed an inverse association with CVD development. CONCLUSIONS: Adding to the present evidence, consumption of some fruits and vegetables could be considered as preventive factor against developing CVD. However, the association of consuming vegetables with preventing CVD was higher than the fruit consumption.
College of Health Sciences QU Health Qatar University Doha Qatar
Department of Nutrition and Food Technology Faculty of Agriculture University of Jordan Amman Jordan
Faculty of Medicine Hashemite University Zarqa Jordan Prince Hamza Hospital Amman Jordan
References provided by Crossref.org
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- $a OBJECTIVES: Fruit and vegetable intake has been reported as one of the significant protective factors against the development of cardiovascular diseases (CVD). This study aimed to assess the possible preventive effect of fruit and vegetable consumption on developing CVD. METHODS: A total of 398 participants (205 cases and 193 controls) referred for elective coronary angiography with clinical suspicion of coronary artery disease to Prince Hamza Hospital in Amman were enrolled in this case-control study. Dietary data were collected separately from each patient using interview-based food frequency questionnaire. RESULTS: The findings of the present study revealed that a total consumption of 3 servings of vegetable per day decreased significantly the risk of CVD to about 54% (OR = 0.46, 95% CI: 0.22-0.97, p = 0.033). Consumption of banana was found to reduce the risk of CVD to about 44% and 62% when consuming 1-2 and 3-6 servings/week, respectively, with p-value for trend 0.004. For the vegetables, the consumption of grape leaves and stuffed vegetables in general was significantly associated with lower risk of CVD. Increasing cauliflower consumption of 1-2 servings per week decreased CVD risk to about 37% (OR = 0.63, 95% CI: 0.38-0.98). Consuming up to 3-6 servings per week of mixed vegetables (OR = 0.10, 95% CI: 0.01-0.83) and onion (OR = 0.42, 95% CI: 0.22-0.80) revealed an inverse association with CVD development. CONCLUSIONS: Adding to the present evidence, consumption of some fruits and vegetables could be considered as preventive factor against developing CVD. However, the association of consuming vegetables with preventing CVD was higher than the fruit consumption.
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