Table 2.
Fruit and vegetable subtypes and coronary heart disease
| High vs low analysis |
Dose-response analysis |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Fruit, vegetable subtype | n | RR (95% CI) | I2 | Ph | References | n | Increment | RR (95% CI) | I2 | Ph | References |
| Apples, pears | 10 | 0.85 (0.79–0.93) | 1.9 | 0.42 | 34,56,60,64,89,94,142,145,163 | 8 | Per 100 g/d | 0.99 (0.89–1.09) | 33.9 | 0.16 | 56,60,64,89,94,142,145 |
| Bananas | 3 | 0.90 (0.67–1.20) | 47.2 | 0.15 | 56,94 | 3 | Per 100 g/d | 0.81 (0.26–2.58) | 69.4 | 0.04 | 56,94 |
| Berries | 6 | 0.94 (0.81–1.08) | 51.6 | 0.07 | 34,56,60,89,102,163 | 4 | Per 100 g/d | 1.13 (0.90–1.43) | 14.0 | 0.32 | 56,60,89,102 |
| Citrus fruits | 14 | 0.91 (0.86–0.96) | 0 | 0.69 | 9,56,60,64,89,91,94,97,142,143,146,147 | 15 | Per 100 g/d | 0.95 (0.89–1.01) | 19.1 | 0.24 | 9,56,60,62,64,89,91,94,97,142,143,146,147 |
| Dried fruits | 2 | 0.93 (0.78–1.11) | 0 | 0.51 | 11,60 | 1 | Per 100 g/d | 0.55 (0.19–1.52) | - | - | 60 |
| Fruit juices | 2 | 0.79 (0.63–0.98) | 0 | 0.56 | 60,143 | 3 | Per 100 g/d | 0.93 (0.80–1.08) | 79.6 | 0.007 | 60,92,143 |
| Grapes | 4 | 0.91 (0.76–1.10) | 43.5 | 0.15 | 56,60,142,145 | 4 | Per 100 g/d | 0.87 (0.56–1.37) | 71.0 | 0.02 | 56,60,142,145 |
| Strawberries | 2 | 1.17 (0.71–1.91) | 76.5 | 0.04 | 142,144 | 1 | Per 100 g/d | 4.66 (1.14–19.03) | - | - | 144 |
| Watermelon | 2 | 0.87 (0.64–1.18) | 0 | 0.36 | 94 | 2 | Per 100 g/d | 0.91 (0.72–1.15) | 46.2 | 0.17 | 94 |
| Allium vegetables | 3 | 0.98 (0.79–1.20) | 0 | 0.40 | 89,94 | 3 | Per 100 g/d | 0.99 (0.34–2.86) | 4.4 | 0.35 | 89,94 |
| Cruciferous vegetables | 7 | 1.01 (0.90–1.13) | 30.4 | 0.20 | 56,64,91,94,147 | 8 | Per 100 g/d | 0.99 (0.89–1.09) | 0 | 0.59 | 56,62,64,91,94,147 |
| Green leafy vegetables | 10 | 0.83 (0.75–0.91) | 31.6 | 0.16 | 10,36,56,64,89,91,143,147 | 9 | Per 100 g/d | 0.72 (0.64–0.82) | 0.4 | 0.43 | 36,56,62,64,89,91,143,147 |
| Onions | 3 | 0.75 (0.56–1.02) | 61.9 | 0.07 | 34,105,145 | 2 | Per 100 g/d | 0.60 (0.15–2.42) | 76.5 | 0.04 | 105,145 |
| Potatoes | 5 | 0.92 (0.79–1.07) | 64.0 | 0.03 | 100,140,143,164 | 6 | Per 100 g/d | 0.99 (0.93–1.05) | 48.8 | 0.08 | 92,106,140,143,164 |
| Tomatoes | 5 | 0.90 (0.80–1.00) | 0 | 0.64 | 56,141,143,145,147 | 6 | Per 100 g/d | 0.94 (0.89–0.98) | 0 | 0.48 | 56,141,143,145,147,148 |
| Beta-carotene rich F&V | 3 | 0.83 (0.75–0.92) | 20.4 | 0.29 | 64,91 | 3 | Per 100 g/d | 0.77 (0.65–0.91) | 27.3 | 0.25 | 64,91 |
| Lutein rich F&V | 3 | 0.97 (0.89–1.05) | 31.2 | 0.23 | 64,91 | 3 | Per 100 g/d | 0.80 (0.60–1.07) | 9.5 | 0.33 | 64,91 |
| Lycopene rich F&V | 3 | 1.01 (0.93–1.09) | 0 | 0.39 | 64,91 | 3 | Per 100 g/d | 1.00 (0.91–1.10) | 0 | 0.77 | 64,91 |
| Vitamin C rich F&V | 3 | 0.86 (0.78–0.95) | 19.4 | 0.29 | 64,91 | 3 | Per 100 g/d | 0.91 (0.85–0.99) | 15.2 | 0.31 | 64,91 |
| Raw F&V | 2 | 0.89 (0.61–1.30) | 67.1 | 0.08 | 28,96 | 1 | Per 100 g/d | 0.88 (0.77–1.01) | - | - | 28 |
Some publications reported results from more than one study and for this reason the number of risk estimates and publications is not always the same.
F&V, fruit and vegetables.
Ph = P-value for heterogeneity.