The team of researchers examined the results of sixteen studies involving a total of 833,234 participants and 56,423 deaths.
It was determined that higher consumption of fruit and vegetables was significantly associated with a lower risk of death from all causes, particularly from cardiovascular diseases. Average risk of death from all causes was reduced by 5% for each additional daily serving of fruit and vegetables, while risk of cardiovascular death was reduced by 4 percent for each additional daily serving of fruit and vegetables, but the threshold impact was reached at five servings per day.
Although there was a significant observed impact on lowering the risk of death from cardiovascular disease the same could not be said about deaths associated with cancer. The researchers advocate policy recommendations to increase consumption of fruits and vegetables to promote health and longevity, while also providing information about a healthy life style that may impact on the development of cancer.
X. Wang, Y. Ouyang, J. Liu, M. Zhu, G. Zhao, W. Bao, F. B. Hu. Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 2014; 349 (jul29 3): g4490 DOI: 10.1136/bmj.g4490