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Consommation des fruits et légumes : quels avantages, quels risques ?

Abstract : Epidemiological studies on the relationships between fruit and vegetable consumption and the risk of chronic non-communicable diseases indicate a convincing protective effect against cardiovascular diseases, and suggestive protective effect on weight gain, diabetes, colorectal cancer and ER-negative breast cancer. For cardiovascular diseases the risk reductions are observed up to 800 g/day and for cancer up to 600 g/day. Interestingly, each additional portion of fruit or vegetable reduces the risk of cardiovascular diseases. Fruits and vegetables are rich sources of protective constituents: fibres, vitamins (B9, C), minerals, polyphenols, carotenoids and sulphur compounds (glucosinolates and allyl sulphides). White fruits (apples, pears), cruciferous vegetables, green leafy vegetables, fruits and vegetables rich in beta-carotene, and those rich in vitamin C were shown to protective against cardiovascular diseases and, cruciferous and green-yellow vegetables appeared protective against cancer incidence. Promoting the consumption of sufficient quantities of all types of fruits and vegetables, raw and cooked, is essential in a balanced diet in which ultra-processed and sweet products must be limited. An increase in fruit and vegetable consumption up to 800 g/day does not lead to exceeding the toxicological reference values of the contaminants.
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https://hal.inrae.fr/hal-02624847
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Submitted on : Tuesday, May 26, 2020 - 12:43:19 PM
Last modification on : Friday, February 12, 2021 - 3:34:17 AM

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Marie-Josephe Amiot-Carlin. Consommation des fruits et légumes : quels avantages, quels risques ?. Revue du Praticien (La), J B Bailliere et Fils, 2019, 69 (2), pp.139-143. ⟨hal-02624847⟩

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