The findings of the consumption of vegetables associated with a reduced risk of childhood leukemia are consistent with previous studies [ 19, 26, 27].
Among medicinal plants, vegetables associated to non or less-toxic effects have been shown to possess many medicinal properties [ 8, 9] including antibacterial effects [ 3].
As the emissions are progressively reduced, the optimal balance of total fruit and vegetable consumption gradually shifts towards increasing vegetable consumption, since vegetables are associated with lower GHG emissions than fruits on average (figure 4).
Daily intake of 5 servings of fruit and vegetable was associated with lower psychological distress.
30 Among rural residents, the daily intake of dark coloured vegetables was associated with low BMI, while the daily intake of vegetable oil was associated with high BMI.
For example, cruciferous vegetables (broccoli, cabbage), beans, lentils and green, leafy vegetables are associated with lower cancer rates.
This is supported by the fact that in elderly subjects a higher daily intake of fruits and vegetables is associated with an improved antioxidant status compared to subjects consuming diets poor in fruits and vegetables (Anlasik et al 2005).
Vegetables were investigated as raw and cooked separately, and it was observed that consumption of raw vegetables was associated with a significant decrease in SCE frequency in either univariable (b = −0.21) or multivariable model (b = −0.14).
A daily intake of green-yellow vegetables was associated with a marginally significant 8% reduction in total cancer mortality compared with those who consumed vegetables once per week or less.
A diet rich in fruits and vegetables is associated with a reduced risk of head and neck cancer.
Diets abundant in fruits and vegetables are associated with reduced risk for chronic disease, but intakes of adolescents are often inadequate.
