Minimal Impact of Nutrition Education and Fruit and Vegetable Consumption on Biomarkers of Inflammation and Oxidative Stress
Journal Title: European Journal of Nutrition & Food Safety - Year 2015, Vol 5, Issue 3
Abstract
Aims: To determine the effectiveness of a community-based fruit and vegetable education program and provision of fruits and vegetables on consumption of fruits, vegetables, antioxidants, and changes in biomarkers of inflammation and oxidative stress among overweight and obese adults. Study Design: Randomized controlled design. Place and Duration of Study: North Dakota State University, Fargo, North Dakota; 14 weeks. Methodology: Forty-seven adults (31 women; 45.9 ± 11.8 y; body mass index 32.7 kg/m2) were randomly assigned to one of three intervention groups. The control group received no intervention, the education group attended weekly nutrition education lessons, the fruit and vegetable group attended weekly nutrition education lessons and received one serving of fruits and two servings of vegetables per day for 10 weeks. Fasting blood was drawn and consumption of fruits, vegetables, and antioxidants was assessed using three-day food records. Results: Increased consumption of fruit from pre- to post-test was indicated among fruit and vegetable group participants, P = .01, and among education group participants, although this difference was not significant, P = .11. In contrast, a significant decrease in fruit servings consumed from pre- to post-test for control group participants was observed, P = .02. Vegetable consumption was the same for control group participants, decreased by 0.3 serving among education group participants, and increased by 0.4 serving among fruit and vegetable group participants. No significant differences in plasma TNF-α, TBARS, or CRP concentrations from pre- to post-test were indicated among the three groups, although the largest decrease was observed among fruit and vegetable group participants, P = .07. Conclusion: Changes in fruit and vegetable consumption among participants were minimally associated with improvements in inflammation and oxidative stress biomarkers. Adequate and varied fruit and vegetable consumption is recommended to aid in the prevention and regulation of inflammation and oxidative stress.
Authors and Affiliations
Meredith G. Wagner, Yeong Rhee, Kerrie Hert-Honrath, Elizabeth H. Blodgett Salafia, Donna Terbizan
Keywords
Related Articles
- EP ID EP350361
- DOI 10.9734/EJNFS/2015/15994
- Views 99
- Downloads 0
How You Cook Rice Influences the Arsenic Level
Inorganic Arsenic, iAs, is a well-known carcinogenic compound. It is therefore important to decrease the exposure of iAs as much as possible. In this work the levels of iAs and total arsenic (totAs) are determined in twe...
Assessment of Infant Formula and Follow-on Formula Supplemented with Lactobacillus fermentum CECT5716
The Norwegian Scientific Commitee for Food Safety (VKM) has appointed a working group of experts to answer a request from the Norwegian Food Safety Authority regarding risk assessment of Lactobacillus fermentum CECT5716...
Food Risk Perceptions of Women in Rural and Urban Households- A Study in India
Aims: The current study attempted to examine risk perceptions related to safety of various commonly consumed foods and perceived health hazards associated with such risk perceptions among home food preparers. Study Desi...
A Simple Visual Model to Compare Existing Front-of-pack Nutrient Profiling Schemes
Nutrient profiling is an important tool for governments, non-governmental organizations (NGO’s) and for the food industry, to help consumers make healthier food choices. Multiple nutrient profiling systems (NPS) have bee...
Global Cassava Food Supply and Occurrence of Ataxic Polyneuropathy and Konzo
Study was done to describe global cassava food supply, and its relationship to occurrence of ataxic polyneuropathy and konzo, which are attributed to exposure to cyanide from cassava food. Cassava food supply and occurre...