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Fruit and Vegetable Consumption and Mortality European Prospective Investigation Into Cancer and Nutrition

Leenders, Max; Sluijs, Ivonne; Ros, Martine M.; Boshuizen, Hendriek C.; Siersema, Peter D.; Ferrari, Pietro; Weikert, Cornelia; Tjonneland, Anne; Olsen, Anja and Boutron-Ruault, Marie-Christine, et al. (2013) In American Journal of Epidemiology 178(4). p.590-602
Abstract
In this study, the relation between fruit and vegetable consumption and mortality was investigated within the European Prospective Investigation Into Cancer and Nutrition. Survival analyses were performed, including 451,151 participants from 10 European countries, recruited between 1992 and 2000 and followed until 2010. Hazard ratios, rate advancement periods, and preventable proportions to respectively compare risk of death between quartiles of consumption, to estimate the period by which the risk of death was postponed among high consumers, and to estimate proportions of deaths that could be prevented if all participants would shift their consumption 1 quartile upward. Consumption of fruits and vegetables was inversely associated with... (More)
In this study, the relation between fruit and vegetable consumption and mortality was investigated within the European Prospective Investigation Into Cancer and Nutrition. Survival analyses were performed, including 451,151 participants from 10 European countries, recruited between 1992 and 2000 and followed until 2010. Hazard ratios, rate advancement periods, and preventable proportions to respectively compare risk of death between quartiles of consumption, to estimate the period by which the risk of death was postponed among high consumers, and to estimate proportions of deaths that could be prevented if all participants would shift their consumption 1 quartile upward. Consumption of fruits and vegetables was inversely associated with all-cause mortality (for the highest quartile, hazard ratio = 0.90, 95% confidence interval (CI): 0.86, 0.94), with a rate advancement period of 1.12 years (95% CI: 0.70, 1.54), and with a preventable proportion of 2.95%. This association was driven mainly by cardiovascular disease mortality (for the highest quartile, hazard ratio = 0.85, 95% CI: 0.77, 0.93). Stronger inverse associations were observed for participants with high alcohol consumption or high body mass index and suggested in smokers. Inverse associations were stronger for raw than for cooked vegetable consumption. These results support the evidence that fruit and vegetable consumption is associated with a lower risk of death. (Less)
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Contribution to journal
publication status
published
subject
keywords
fruit, mortality, prospective studies, survival analysis, vegetables
in
American Journal of Epidemiology
volume
178
issue
4
pages
590 - 602
publisher
Oxford University Press
external identifiers
  • wos:000323045400010
  • scopus:84881579934
ISSN
0002-9262
DOI
10.1093/aje/kwt006
language
English
LU publication?
yes
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7e6ab838-cd99-4862-8a9f-5266dc238b06 (old id 4027257)
date added to LUP
2013-10-01 15:14:24
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2019-05-19 03:06:26
@article{7e6ab838-cd99-4862-8a9f-5266dc238b06,
  abstract     = {In this study, the relation between fruit and vegetable consumption and mortality was investigated within the European Prospective Investigation Into Cancer and Nutrition. Survival analyses were performed, including 451,151 participants from 10 European countries, recruited between 1992 and 2000 and followed until 2010. Hazard ratios, rate advancement periods, and preventable proportions to respectively compare risk of death between quartiles of consumption, to estimate the period by which the risk of death was postponed among high consumers, and to estimate proportions of deaths that could be prevented if all participants would shift their consumption 1 quartile upward. Consumption of fruits and vegetables was inversely associated with all-cause mortality (for the highest quartile, hazard ratio = 0.90, 95% confidence interval (CI): 0.86, 0.94), with a rate advancement period of 1.12 years (95% CI: 0.70, 1.54), and with a preventable proportion of 2.95%. This association was driven mainly by cardiovascular disease mortality (for the highest quartile, hazard ratio = 0.85, 95% CI: 0.77, 0.93). Stronger inverse associations were observed for participants with high alcohol consumption or high body mass index and suggested in smokers. Inverse associations were stronger for raw than for cooked vegetable consumption. These results support the evidence that fruit and vegetable consumption is associated with a lower risk of death.},
  author       = {Leenders, Max and Sluijs, Ivonne and Ros, Martine M. and Boshuizen, Hendriek C. and Siersema, Peter D. and Ferrari, Pietro and Weikert, Cornelia and Tjonneland, Anne and Olsen, Anja and Boutron-Ruault, Marie-Christine and Clavel-Chapelon, Franoise and Nailler, Laura and Teucher, Birgit and Li, Kuanrong and Boeing, Heiner and Bergmann, Manuela M. and Trichopoulou, Antonia and Lagiou, Pagona and Trichopoulos, Dimitrios and Palli, Domenico and Pala, Valeria and Panico, Salvatore and Tumino, Rosario and Sacerdote, Carlotta and Peeters, Petra H. M. and van Gils, Carla H. and Lund, Eiliv and Engeset, Dagrun and Redondo, Maria Luisa and Agudo, Antonio and Sanchez, Maria Jose and Navarro, Carmen and Ardanaz, Eva and Sonestedt, Emily and Ericson, Ulrika and Nilsson, Lena Maria and Khaw, Kay-Tee and Warcham, Nicholas J. and Key, Timothy J. and Crowe, Francesca L. and Romieu, Isabelle and Gunter, Marc J. and Gallo, Valentina and Overvad, Kim and Riboli, Elio and Bueno-de-Mesquita, H. Bas},
  issn         = {0002-9262},
  keyword      = {fruit,mortality,prospective studies,survival analysis,vegetables},
  language     = {eng},
  number       = {4},
  pages        = {590--602},
  publisher    = {Oxford University Press},
  series       = {American Journal of Epidemiology},
  title        = {Fruit and Vegetable Consumption and Mortality European Prospective Investigation Into Cancer and Nutrition},
  url          = {http://dx.doi.org/10.1093/aje/kwt006},
  volume       = {178},
  year         = {2013},
}