ABSTRACT
Epidemiological evidence suggests that diets rich in fruits and vegetables are associated with a reduced risk of various age-related chronic diseases, including cardiovascular disease (CVD), diabetes, certain cancers, and Alzheimer’s disease, where visceral obesity and low-grade inammation are common underlying mechanisms of disease [1]. In the setting of the global epidemic of obesity and age-associated chronic diseases, the reduction of oxidant stress and low-grade inammation associated with increased visceral fat through consumption of colorful fruits and vegetables may provide one public health nutrition approach [2]. The reduced calorie density and rich micronutrients characteristic of fruits and vegetables are also likely to be positive contributors to balanced nutrition when combined with a reduction in rened carbohydrates, increased protein intake, and adoption of healthy active lifestyles to restore the balance of energy intake and output undermined by a lack of physical activity [3].
