Fruit & Vegetable Consumption Reduces Inflammatory Status

Nutrigenomics is the study of the interactions between diet/nutrition and gene expression and it has become an increasingly important aspect of nutrition research.  Research over the last several years has continued to suggest that certain components of the human diet, especially components of fruits and vegetables like fiber, vitamins and minerals, and flavonoids, might reduce chronic inflammation.  This has been an important area of research due to the fact that many chronic health conditions have been associated with increased levels of inflammation.  While many studies have examined the impact of various nutrients on inflammation, few studies have looked at actual fruit and vegetable intake in relation to chronic inflammation status in humans.

Using a nutrigenomic approach, a new study (free to download) explored this relationship between the consumption of fruits and vegetables and markers of inflammation.  For this study, 120 healthy men and women at a normal body weight were enrolled.  Blood levels of chemicals associated with inflammation and expression of genes associated with inflammation were measured, while dietary intake of fruits and vegetables were determined with a food frequency questionnaire.  Changes in the inflammatory markers were examined in relation to levels (low, medium, and high) of fruit and vegetable consumption.  The study investigators reported:

• Individuals with the highest level of fruit and vegetable intake (> 660 grams per day) had a lower body mass index, waist circumference, and blood pressure.
• Individuals consuming fruits and vegetables at the highest level consumed higher levels of vegetable potein, fiber, magnesium, potassium, and vitamin C and consumed lower levels of fat, particularly saturated fat.
• Levels of C-reactive protein and homocysteine, two inflammatory markers, were lower in study volunteers consuming high levels of fruits and vegetables and high levels of fiber (> 19.5 grams per day).
• The expression of several genes associated with chronic inflammation (ICAM1, IL6, and TNFalpha among others) was suppressed in volunteers consuming the highest levels of fruits and vegetables.

Overall, this study emphasizes the importance of fruit and vegetable consumption for reducing chronic inflammation.  Not only was a high level of fruit and vegetable associated with a lower body mass index, it was associated with a lower expression of genes associated with inflammation.  Consumption of higher levels of fruits and vegetables also resulted in an overall healthier diet pattern, which likely aided in the suppression of inflammatory markers.  Since chronic inflammation has been associated with various health conditions, consuming a diet rich in anti-inflammatory fruits and vegetables has the potential to improve human health.

Consuming at least 5 servings of fruits and vegetables is an integral part of my easy diet plan.  Visit us to learn more about our delicious foods.