Background: Whether fruit and vegetable consumption may confer protection from gastric cancer remains controversial. Methods: We prospectively investigated the association between consumption of fruits and vegetables and the incidence of gastric cancer among participants from two population-based cohort studies: 36,664 women in the Swedish Mammography Cohort and 45,338 men in the Cohort of Swed...

Canteens are known to be promising settings for activities to promote intake of fruits and vegetables, but it remains unclear to what extent distributing free fruits and vegetables can influence dietary patterns of customers. The present study evaluated the effect of providing fruits and vegetables for free in a university canteen on the daily diet of university canteen customers. Canteen custo...

BACKGROUND High daily intake of fruit and vegetables promotes population health and is inversely associated with morbidity and mortality. Demographic and socioeconomic characteristics are among main predictors of fruit and vegetables consumption. The current study aimed to evaluate these associations using province-level data in Iran during the years 2007-2009. METHODS Data on the mean number...

The nitrate contents of various vegetables were analyzed by ion chromatography. It was shown that tahtsai, spinach, chingentsai and pakchoi contained more than 300 mg of nitrate per 100 g of edible portion. There was a significant difference in the nitrate content of leaf, stem and edible portion of chingentsai between summer and winter, and there was a significant difference in the nitrate con...

BACKGROUND Although the importance of fruit and vegetable consumption to health has been well established, few studies have focused on access to fruits and vegetables in rural areas; even fewer examined the relationship between food access and fruit and vegetable consumption among seniors. METHODS To examine the spatial challenges to good nutrition faced by seniors who reside in rural areas a...

BACKGROUND Heterocyclic aromatic amines, such as 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), are carcinogenic compounds produced during heating of protein-containing foods. Apiaceous vegetables inhibit PhIP-activating enzymes, whereas cruciferous vegetables induce both PhIP-activating and -detoxifying enzymes. OBJECTIVE We investigated the effects of these vegetables, either alone...