The Experts below are selected from a list of 16443 Experts worldwide ranked by ideXlab platform

Johanna M. Geleijnse - One of the best experts on this subject based on the ideXlab platform.

  • Raw and Processed Fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: Lm Oude Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Background/Objectives: Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: L Oude M Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year coronary heart disease incidence in a population based cohort study in the netherlands
    PLOS ONE, 2010
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, M C Ocke, W M Monique Verschuren
    Abstract:

    Background - Prospective cohort studies have shown that high Fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the association of Fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands and the effect of processing on these associations. Methods - Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards models. Results - During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a high intake of total Fruit and vegetables (>475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total Fruit and vegetable consumption (=241 g/d). Intake of raw Fruit and vegetables (>262 g/d vs =92 g/d; HR: 0.70; 95% CI: 0.47–1.04) as well as Processed Fruit and vegetables (>234 g/d vs =113 g/d; HR: 0.79; 95% CI: 0.54–1.16) were inversely related with CHD incidence. Conclusion - Higher consumption of Fruit and vegetables, whether consumed raw or Processed, may protect against CHD incidence

  • fresh and Processed Fruit and vegetable intake and risk of cardiovascular and all cause mortality in a dutch population based follow up study
    Circulation, 2009
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, W M Monique Verschuren
    Abstract:

    Introduction: Intake of Fruit and vegetables has been shown to protect against CVD and all-cause mortality. Whether fresh and Processed Fruits have similar health effects remains unclear. Objective: We examined the association of total, fresh and Processed Fruit and vegetable intake with CVD and all-cause mortality in a population-based follow-up study in the Netherlands. Design and Methods: Between 1993-1997 a total of over 22,000 men and women aged 20-65 years were examined. Our analyses are based on 11,030 women and 9,118 men who were free of CVD at baseline. Fruit and vegetable intake was assessed by a validated 178 item food-frequency questionnaire. Seasonal differences were taken into account. Processed Fruits are mainly Fruit juices, whereas Processed vegetables are cooked. Information on vital status and cause of death was obtained from national registries up to 2007. During follow-up, 678 participants died of whom 155 died of CVD. Hazard ratios (HRs) were calculated using the Cox proportional hazard model and adjustments were made for age, gender, energy intake, alcohol intake, smoking and socioeconomic status, supplement use, use of anti-hypertensive or cholesterol lowering drugs, family history of MI before 60 years, dietary fiber intake other than from Fruit and vegetables, fish intake and saturated fatty acids. Results: A 100 gram increase of Fruit intake was inversely associated with all-cause mortality, HR 0.94 (95%CI: 0.89-0.99). The HRs for fresh and Processed Fruit intake with all-cause mortality were 0.96 (0.93-0.99) and 0.98 (0.94-1.03), respectively. For a 50 gram increase of vegetable intake, we observed a reduction in all-cause mortality; 0.92 (0.85-0.99). The HRs for fresh and Processed vegetable intake with all-cause mortality were 1.00 (0.97-1.04) and 0.89 (0.82-0.98), respectively. These trends in association were also observed for CVD mortality. However, these associations were less strong and borderline significant, which could be due to the low number of CVD deaths. Conclusion: Fruit and vegetable intake is inversely associated with all-cause mortality and possibly associated with CVD mortality in healthy, Dutch men and women. This relationship was mainly attributable to fresh Fruit and Processed vegetable intake.

W M Monique Verschuren - One of the best experts on this subject based on the ideXlab platform.

  • Raw and Processed Fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: Lm Oude Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Background/Objectives: Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: L Oude M Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year coronary heart disease incidence in a population based cohort study in the netherlands
    PLOS ONE, 2010
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, M C Ocke, W M Monique Verschuren
    Abstract:

    Background - Prospective cohort studies have shown that high Fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the association of Fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands and the effect of processing on these associations. Methods - Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards models. Results - During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a high intake of total Fruit and vegetables (>475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total Fruit and vegetable consumption (=241 g/d). Intake of raw Fruit and vegetables (>262 g/d vs =92 g/d; HR: 0.70; 95% CI: 0.47–1.04) as well as Processed Fruit and vegetables (>234 g/d vs =113 g/d; HR: 0.79; 95% CI: 0.54–1.16) were inversely related with CHD incidence. Conclusion - Higher consumption of Fruit and vegetables, whether consumed raw or Processed, may protect against CHD incidence

  • fresh and Processed Fruit and vegetable intake and risk of cardiovascular and all cause mortality in a dutch population based follow up study
    Circulation, 2009
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, W M Monique Verschuren
    Abstract:

    Introduction: Intake of Fruit and vegetables has been shown to protect against CVD and all-cause mortality. Whether fresh and Processed Fruits have similar health effects remains unclear. Objective: We examined the association of total, fresh and Processed Fruit and vegetable intake with CVD and all-cause mortality in a population-based follow-up study in the Netherlands. Design and Methods: Between 1993-1997 a total of over 22,000 men and women aged 20-65 years were examined. Our analyses are based on 11,030 women and 9,118 men who were free of CVD at baseline. Fruit and vegetable intake was assessed by a validated 178 item food-frequency questionnaire. Seasonal differences were taken into account. Processed Fruits are mainly Fruit juices, whereas Processed vegetables are cooked. Information on vital status and cause of death was obtained from national registries up to 2007. During follow-up, 678 participants died of whom 155 died of CVD. Hazard ratios (HRs) were calculated using the Cox proportional hazard model and adjustments were made for age, gender, energy intake, alcohol intake, smoking and socioeconomic status, supplement use, use of anti-hypertensive or cholesterol lowering drugs, family history of MI before 60 years, dietary fiber intake other than from Fruit and vegetables, fish intake and saturated fatty acids. Results: A 100 gram increase of Fruit intake was inversely associated with all-cause mortality, HR 0.94 (95%CI: 0.89-0.99). The HRs for fresh and Processed Fruit intake with all-cause mortality were 0.96 (0.93-0.99) and 0.98 (0.94-1.03), respectively. For a 50 gram increase of vegetable intake, we observed a reduction in all-cause mortality; 0.92 (0.85-0.99). The HRs for fresh and Processed vegetable intake with all-cause mortality were 1.00 (0.97-1.04) and 0.89 (0.82-0.98), respectively. These trends in association were also observed for CVD mortality. However, these associations were less strong and borderline significant, which could be due to the low number of CVD deaths. Conclusion: Fruit and vegetable intake is inversely associated with all-cause mortality and possibly associated with CVD mortality in healthy, Dutch men and women. This relationship was mainly attributable to fresh Fruit and Processed vegetable intake.

Daan Kromhout - One of the best experts on this subject based on the ideXlab platform.

  • Raw and Processed Fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: Lm Oude Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Background/Objectives: Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: L Oude M Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year coronary heart disease incidence in a population based cohort study in the netherlands
    PLOS ONE, 2010
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, M C Ocke, W M Monique Verschuren
    Abstract:

    Background - Prospective cohort studies have shown that high Fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the association of Fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands and the effect of processing on these associations. Methods - Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards models. Results - During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a high intake of total Fruit and vegetables (>475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total Fruit and vegetable consumption (=241 g/d). Intake of raw Fruit and vegetables (>262 g/d vs =92 g/d; HR: 0.70; 95% CI: 0.47–1.04) as well as Processed Fruit and vegetables (>234 g/d vs =113 g/d; HR: 0.79; 95% CI: 0.54–1.16) were inversely related with CHD incidence. Conclusion - Higher consumption of Fruit and vegetables, whether consumed raw or Processed, may protect against CHD incidence

  • fresh and Processed Fruit and vegetable intake and risk of cardiovascular and all cause mortality in a dutch population based follow up study
    Circulation, 2009
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, W M Monique Verschuren
    Abstract:

    Introduction: Intake of Fruit and vegetables has been shown to protect against CVD and all-cause mortality. Whether fresh and Processed Fruits have similar health effects remains unclear. Objective: We examined the association of total, fresh and Processed Fruit and vegetable intake with CVD and all-cause mortality in a population-based follow-up study in the Netherlands. Design and Methods: Between 1993-1997 a total of over 22,000 men and women aged 20-65 years were examined. Our analyses are based on 11,030 women and 9,118 men who were free of CVD at baseline. Fruit and vegetable intake was assessed by a validated 178 item food-frequency questionnaire. Seasonal differences were taken into account. Processed Fruits are mainly Fruit juices, whereas Processed vegetables are cooked. Information on vital status and cause of death was obtained from national registries up to 2007. During follow-up, 678 participants died of whom 155 died of CVD. Hazard ratios (HRs) were calculated using the Cox proportional hazard model and adjustments were made for age, gender, energy intake, alcohol intake, smoking and socioeconomic status, supplement use, use of anti-hypertensive or cholesterol lowering drugs, family history of MI before 60 years, dietary fiber intake other than from Fruit and vegetables, fish intake and saturated fatty acids. Results: A 100 gram increase of Fruit intake was inversely associated with all-cause mortality, HR 0.94 (95%CI: 0.89-0.99). The HRs for fresh and Processed Fruit intake with all-cause mortality were 0.96 (0.93-0.99) and 0.98 (0.94-1.03), respectively. For a 50 gram increase of vegetable intake, we observed a reduction in all-cause mortality; 0.92 (0.85-0.99). The HRs for fresh and Processed vegetable intake with all-cause mortality were 1.00 (0.97-1.04) and 0.89 (0.82-0.98), respectively. These trends in association were also observed for CVD mortality. However, these associations were less strong and borderline significant, which could be due to the low number of CVD deaths. Conclusion: Fruit and vegetable intake is inversely associated with all-cause mortality and possibly associated with CVD mortality in healthy, Dutch men and women. This relationship was mainly attributable to fresh Fruit and Processed vegetable intake.

L Oude M Griep - One of the best experts on this subject based on the ideXlab platform.

  • raw and Processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: L Oude M Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year coronary heart disease incidence in a population based cohort study in the netherlands
    PLOS ONE, 2010
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, M C Ocke, W M Monique Verschuren
    Abstract:

    Background - Prospective cohort studies have shown that high Fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the association of Fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands and the effect of processing on these associations. Methods - Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards models. Results - During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a high intake of total Fruit and vegetables (>475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total Fruit and vegetable consumption (=241 g/d). Intake of raw Fruit and vegetables (>262 g/d vs =92 g/d; HR: 0.70; 95% CI: 0.47–1.04) as well as Processed Fruit and vegetables (>234 g/d vs =113 g/d; HR: 0.79; 95% CI: 0.54–1.16) were inversely related with CHD incidence. Conclusion - Higher consumption of Fruit and vegetables, whether consumed raw or Processed, may protect against CHD incidence

  • fresh and Processed Fruit and vegetable intake and risk of cardiovascular and all cause mortality in a dutch population based follow up study
    Circulation, 2009
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, W M Monique Verschuren
    Abstract:

    Introduction: Intake of Fruit and vegetables has been shown to protect against CVD and all-cause mortality. Whether fresh and Processed Fruits have similar health effects remains unclear. Objective: We examined the association of total, fresh and Processed Fruit and vegetable intake with CVD and all-cause mortality in a population-based follow-up study in the Netherlands. Design and Methods: Between 1993-1997 a total of over 22,000 men and women aged 20-65 years were examined. Our analyses are based on 11,030 women and 9,118 men who were free of CVD at baseline. Fruit and vegetable intake was assessed by a validated 178 item food-frequency questionnaire. Seasonal differences were taken into account. Processed Fruits are mainly Fruit juices, whereas Processed vegetables are cooked. Information on vital status and cause of death was obtained from national registries up to 2007. During follow-up, 678 participants died of whom 155 died of CVD. Hazard ratios (HRs) were calculated using the Cox proportional hazard model and adjustments were made for age, gender, energy intake, alcohol intake, smoking and socioeconomic status, supplement use, use of anti-hypertensive or cholesterol lowering drugs, family history of MI before 60 years, dietary fiber intake other than from Fruit and vegetables, fish intake and saturated fatty acids. Results: A 100 gram increase of Fruit intake was inversely associated with all-cause mortality, HR 0.94 (95%CI: 0.89-0.99). The HRs for fresh and Processed Fruit intake with all-cause mortality were 0.96 (0.93-0.99) and 0.98 (0.94-1.03), respectively. For a 50 gram increase of vegetable intake, we observed a reduction in all-cause mortality; 0.92 (0.85-0.99). The HRs for fresh and Processed vegetable intake with all-cause mortality were 1.00 (0.97-1.04) and 0.89 (0.82-0.98), respectively. These trends in association were also observed for CVD mortality. However, these associations were less strong and borderline significant, which could be due to the low number of CVD deaths. Conclusion: Fruit and vegetable intake is inversely associated with all-cause mortality and possibly associated with CVD mortality in healthy, Dutch men and women. This relationship was mainly attributable to fresh Fruit and Processed vegetable intake.

M C Ocke - One of the best experts on this subject based on the ideXlab platform.

  • raw and Processed Fruit and vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: L Oude M Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • Raw and Processed Fruit and vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
    European Journal of Clinical Nutrition, 2011
    Co-Authors: Lm Oude Griep, W M Monique Verschuren, Daan Kromhout, M C Ocke, Johanna M. Geleijnse
    Abstract:

    Background/Objectives: Prospective cohort studies have shown that high Fruit and vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of raw and Processed Fruit and vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and Processed Fruit and vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of raw Fruit and vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and raw Fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of raw Fruit and vegetables may protect against stroke. No association was found between Processed Fruit and vegetable consumption and incident stroke.

  • raw and Processed Fruit and vegetable consumption and 10 year coronary heart disease incidence in a population based cohort study in the netherlands
    PLOS ONE, 2010
    Co-Authors: L Oude M Griep, Johanna M. Geleijnse, Daan Kromhout, M C Ocke, W M Monique Verschuren
    Abstract:

    Background - Prospective cohort studies have shown that high Fruit and vegetable consumption is inversely associated with coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the association of Fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands and the effect of processing on these associations. Methods - Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards models. Results - During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a high intake of total Fruit and vegetables (>475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total Fruit and vegetable consumption (=241 g/d). Intake of raw Fruit and vegetables (>262 g/d vs =92 g/d; HR: 0.70; 95% CI: 0.47–1.04) as well as Processed Fruit and vegetables (>234 g/d vs =113 g/d; HR: 0.79; 95% CI: 0.54–1.16) were inversely related with CHD incidence. Conclusion - Higher consumption of Fruit and vegetables, whether consumed raw or Processed, may protect against CHD incidence