Table 4.
Fruit and vegetable subtypes and cardiovascular disease
| High vs low analysis |
Dose-response analysis |
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|---|---|---|---|---|---|---|---|---|---|---|---|
| Fruit, vegetable subtype | n | RR (95% CI) | I2 | Ph | References | n | Increment | RR (95% CI) | I2 | Ph | References |
| Apples, pears | 7 | 0.86 (0.80–0.93) | 0 | 0.74 | 56,60,61,64,129,142,152 | 7 | Per 100 g/d | 0.92 (0.82–1.03) | 46.9 | 0.08 | 56,60,61,64,129,142,152 |
| Berries | 2 | 1.02 (0.94–1.11) | 0 | 0.44 | 56,60 | 2 | Per 100 g/d | 1.13 (0.88–1.46) | 0 | 0.68 | 56,60 |
| Citrus fruits | 6 | 0.78 (0.66–0.92) | 72.3 | 0.003 | 16,56,60,64,124,146 | 8 | Per 100 g/d | 0.92 (0.84–1.00) | 65.8 | 0.005 | 15,16,56,60–62,64,146 |
| Citrus fruit juice | 2 | 0.88 (0.53–1.46) | 48.3 | 0.16 | 60,124 | 2 | Per 100 g/d | 0.98 (0.95–1.02) | 6.9 | 0.30 | 15,60 |
| Dried fruits | 3 | 0.94 (0.83–1.06) | 0 | 0.80 | 11,60,151 | 1 | Per 100 g/d | 0.66 (0.33–1.26) | - | - | 60 |
| Fruit juice | 1 | 0.67 (0.41–1.10) | - | - | 60 | 2 | Per 100 g/d | 0.99 (0.93–1.06) | 0 | 0.58 | 60,154 |
| Grapes | 3 | 0.86 (0.70–1.05) | 62.3 | 0.07 | 56,60,142 | 3 | Per 100 g/d | 0.83 (0.48–1.45) | 66.7 | 0.05 | 56,60,142 |
| Strawberries | 3 | 1.02 (0.79–1.32) | 57.2 | 0.10 | 142,144,151 | 1 | Per 100 g/d | 1.06 (0.95–1.17) | - | - | 144 |
| Tinned fruits | 3 | 1.23 (1.06–1.43) | 0 | 0.51 | 159 | 4 | Per 100 g/d | 1.30 (0.81–2.08) | 66.0 | 0.03 | 154,159 |
| Broccoli | 3 | 0.87 (0.67–1.13) | 25.0 | 0.26 | 142,144,151 | 2 | Per 100 g/d | 0.75 (0.49–1.14) | 0 | 0.57 | 142,144 |
| Carrots | 2 | 0.81 (0.70–0.93) | 0 | 0.73 | 56,123 | 1 | Per 100 g/d | 0.97 (0.72–1.30) | - | - | 56 |
| Cruciferous vegetables | 8 | 0.88 (0.73–1.05) | 77.5 | < 0.0001 | 16,19,56,64,87,124,151 | 9 | Per 100 g/d | 0.89 (0.77–1.02) | 65.1 | 0.003 | 15,16,19,56,62,64,87,154 |
| Green leafy vegetables | 5 | 0.84 (0.71–0.99) | 74.0 | 0.004 | 16,56,64,124,151 | 5 | Per 100 g/d | 0.83 (0.65–1.08) | 66.7 | 0.02 | 15,16,56,64 |
| Noncruciferous vegetables | 2 | 0.76 (0.59–0.97) | 50.1 | 0.16 | 19 | 2 | Per 100 g/d | 0.91 (0.82–1.01) | 74.5 | 0.05 | 19 |
| Potatoes | 3 | 1.01 (0.91–1.13) | 60.0 | 0.08 | 124,164 | 4 | Per 100 g/d | 1.01 (0.97–1.04) | 13.4 | 0.33 | 15,154,164 |
| Raw vegetables | 2 | 0.83 (0.66–1.05) | 88.0 | 0.004 | 11,75 | 1 | Per 100 g/d | 0.86 (0.81–0.90) | - | - | 75 |
| Tomatoes | 4 | 0.94 (0.86–1.02) | 0.4 | 0.39 | 56,141,142,151 | 4 | Per 100 g/d | 0.92 (0.80–1.07) | 52.6 | 0.10 | 56,141,142,148 |
| Beta-carotene rich F&V | 2 | 0.96 (0.89–1.03) | 0 | 0.77 | 64,124 | 2 | Per 100 g/d | 0.94 (0.89–0.99) | 0 | 0.55 | 64,124 |
| Vitamin C rich F&V | 1 | 0.91 (0.44–1.90) | - | - | 64 | 2 | Per 100 g/d | 0.95 (0.92–0.98) | 0 | 0.88 | 15, 64 |
F&V, fruit and vegetables.
Ph = P-value for heterogeneity.