Overview of the health benefits of fruit and vegetable consumption for the dietetics professional: selected literature.

By Mary Ann S. Van Duyn, E. Pivonka. Journal of the American Dietetic Association, 2000

950 citations recorded by the source corpus.

Subfields: Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/d4e9000420cb04e2a1bb1fe4adfaddb7f3d1052a

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In Public Health, Environmental and Occupational Health

Citations in the corpus

Bioactivity and protective effects of natural carotenoids. (2005, background): “Data from epidemiological studies consistently show an inverse correlation between the intake of fruits and vegetables and the incidence of several diseases such as cardiovascular, ophthalmological, gastrointestinal or neurodegenerative disorders and some types of cancer [1].”
Nutrients, foods, and dietary patterns as exposures in research: a framework for food synergy. (2003, background): “In their review of possible health benefits of fruit and vegetables, Van Duyn and Pivonka (58) provide a long list of candidate biochemicals that may positively influence health.”
Genetic, Molecular, and Genomic Approaches to Improve the Value of Plant Foods and Feeds (2002, neutral): “…Grusak, 1999; Grusak and DellaPenna, 1999; Hefford, 1997; Mandal and Mandal, 2000; Marriott, 2000; Merchen and Trigemeyer, 1992; Miflin et al., 1999; Ohlrogge and Benning, 2000; Serageldin, 1999; Shotwell and Larkins, 1989; Teferedegne, 2000; Van Duyn and Pivonka, 2000; Williamson et al., 1999).”
Fat taxes and thin subsidies: Prices, diet, and health outcomes (2005, background): “Numerous health benefits have been associated with consuming a diet rich in a wide variety of fruits and vegetables (Van Duyn & Pivonka, 2000).”
Correlates of fruit and vegetable intake among adolescents. Findings from Project EAT. (2003, background): “In addition, evidence is emerging that supports a role for fruits and vegetables in preventing stroke, cataract formation, chronic obstructive pulmonary disease, diverticulosis, and possibly hypertension [1].”
Fruit and vegetable consumption and risk of coronary heart disease: a meta-analysis of cohort studies. (2006, background): “Fruit and vegetables may reduce chronic diseases and more specifically, coronary heart disease (CHD),(5) by means of their protective constituents such as potassium, folate, vitamins, fiber, and other phenolic compounds (1).”
Effects of an implementation intention-based intervention on fruit consumption (2007, background): “The UK government recommends that adults should eat five portions (defined as 80 g) of fruit and/or vegetables every day to gain a number of health benefits, including decreased risk of cancer, heart disease and stroke (e.g., Ness & Powles, 1997; van Duyn & Pivonka, 2000).”
Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “A considerable body of research has shown that fruits are a rich source of essential micronutrients (such as vitamin C and folic acid) and other bioactive compounds, including phenolic compounds.((4,5)) These bioactives are “extranutritional” compounds commonly found in small amounts in plants and t”