. 2017 Feb 22;46(3):1029–1056. doi: 10.1093/ije/dyw319

Table 6.

Fruit and vegetable subtypes and all-cause mortality

	High vs low analysis					Dose-response analysis
Fruit, vegetable subtype	n	RR (95% CI)	I²	P_h	References	n	Increment	RR (95% CI)	I²	P_h	References
Apples, pears	5	0.80 (0.70–0.91)	84.9	< 0.0001	³⁴^,⁵⁶^,⁶¹^,⁷⁵^,¹³⁸	3	Per 100 g/d	0.80 (0.64–1.01)	95.3	< 0.0001	⁵⁶^,⁶¹^,⁷⁵
Bananas	2	0.91 (0.80–1.03)	18.8	0.27	⁵⁶^,⁶¹	2	Per 100 g/d	0.95 (0.80–1.14)	70.5	0.07	⁵⁶^,⁶¹
Berries	3	0.92 (0.88–0.97)	8.0	0.34	³⁴^,⁵⁶^,⁷⁵	2	Per 100 g/d	0.85 (0.70–1.03)	0	0.61	⁵⁶^,⁷⁵
Citrus fruits	6	0.90 (0.86–0.94)	12.3	0.34	⁹^,³⁸^,⁵⁶^,⁶¹^,⁷⁵^,¹⁴³	7	Per 100 g/d	0.94 (0.88–1.00)	49.9	0.06	⁹^,³⁸^,⁵⁶^,⁶¹^,⁶²^,⁷⁵^,¹⁴³
Fruit juice	1	0.87 (0.83–0.91)	-	-	¹⁴³	2	Per 100 g/d	0.88 (0.84–0.92)	0	0.71	⁵³^,¹⁴³
Tinned fruits	3	1.13 (1.04–1.23)	0	0.72	¹⁵⁹	4	Per 100 g/d	1.14 (1.07–1.21)	0	0.71	⁵³^,¹⁵⁹
Cruciferous vegetables	6	0.88 (0.80–0.97)	78.9	< 0.0001	¹⁹^,⁵⁶^,⁷⁵^,⁸⁷^,¹³⁸	6	Per 100 g/d	0.90 (0.85–0.95)	35.2	0.17	¹⁹^,⁵⁶^,⁶²^,⁷⁵^,⁸⁷
Mushrooms	2	0.93 (0.84–1.01)	79.3	0.03	⁷⁵^,¹⁴³	2	Per 100 g/d	0.74 (0.46–1.20)	77.7	0.03	⁷⁵^,¹⁴³
Noncruciferous vegetables	2	0.85 (0.67–1.07)	82.7	0.02	¹⁹	2	Per 100 g/d	0.95 (0.89–1.02)	83.1	0.02	¹⁹
Onions, allium vegetables	3	0.85 (0.69–1.06)	84.0	0.002	³⁴^,⁷⁵^,¹⁰⁵	2	Per 100 g/d	0.76 (0.40–1.46)	50.3	0.16	⁷⁵^,¹⁰⁵
Potatoes	4	0.78 (0.74–0.83)	2.8	0.38	⁴³^,⁴⁴^,⁶⁷^,⁷⁵	4	Per 100 g/d	0.91 (0.81–1.03)	59.0	0.06	⁴³^,⁶⁷^,⁷⁵^,¹³³
Root vegetables	2	0.93 (0.77–1.13)	89.2	0.002	⁷⁵^,¹³⁸	1	Per 100 g/d	0.76 (0.66–0.88)	-	-	⁷⁵
Green leafy vegetables, salads	7	0.92 (0.86–0.97)	39.5	0.13	¹¹^,³⁰^,³⁷^,⁴³^,⁵⁴^,⁵⁶^,⁷⁵	7	Per 100 g/d	0.78 (0.71–0.86)	11.1	0.34	¹¹^,³⁰^,⁴³^,⁵³^,⁵⁶^,⁶²^,⁷⁵
Cooked vegetables	5	0.87 (0.80–0.94)	66.4	0.02	³⁰^,³⁸^,⁴³^,⁶⁸^,⁷⁵	4	Per 100 g/d	0.89 (0.80–0.99)	94.0	< 0.0001	³⁰^,³⁸^,⁴³^,⁶⁸^,⁷⁵
Raw vegetables	2	0.88 (0.79–0.98)	74.4	0.05	⁶⁸^,⁷⁵	2	Per 100 g/d	0.91 (0.80–1.02)	90.8	0.001	⁶⁸^,⁷⁵

P_h = P-value for heterogeneity.