Quantity and variety in fruit and vegetable consumption and mortality in older Chinese: a 15-year follow-up of a prospective cohort study

Abstract

<h3>Background</h3><p>Independent associations of quantity and variety of fruit and vegetables (FVs) with mortality in older people are still unclear.</p><h3>Objectives</h3><p>This study aimed to explore the association between the quantity and variety in FV consumption and mortality in older Chinese.</p><h3>Methods</h3><p>A total of 19,597 participants of the Guangzhou <a href="https://www.sciencedirect.com/topics/nursing-and-health-professions/biobank" title="Learn more about Biobank from ScienceDirect's AI-generated Topic Pages">Biobank</a> <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/cohort-analysis" title="Learn more about Cohort Study from ScienceDirect's AI-generated Topic Pages">Cohort Study</a> aged >50 y were recruited from 2003 to 2006 and followed up until April 2021. The diet was assessed using a 300-item validated FFQ. Variety as a continuous variable was defined as the number of unique FV items (excluding potatoes, legumes, and fruit juices) intake per week over the past week. The associations of quantity and variety of FVs with mortality were analyzed, and analyses by the color of edible parts was performed. Multivariable <a href="https://www.sciencedirect.com/topics/medicine-and-dentistry/proportional-hazards-model" title="Learn more about Cox regression from ScienceDirect's AI-generated Topic Pages">Cox regression</a> yielded HRs and 95% CIs.</p><h3>Results</h3><p>During 286,821 person-year of follow-up, 4385 deaths occurred, including 1678 cardiovascular diseases (CVD), 1450 cancer, and 1257 other causes. Compared with the lowest quintile of variety in FV, the highest quintile was associated with lower risks of all-cause (HR: 0.81; 95% CI: 0.73–0.89) and CVD mortality (HR: 0.79; 95% CI 0.67–0.92). A greater variety of green and white FV intake was associated with lower risks of all-cause and CVD morality, and a greater variety of red/purple FV intake was associated with lower risks of all-cause and cancer mortality. However, the quantity of FV intake showed no association with all-cause, CVD, and cancer mortality.</p><h3>Conclusion</h3><p>Our findings have first showed that the variety, rather than quantity, in FV intake was associated with a lower risk of mortality in older Chinese. Dietary guidelines may recommend increasing the variety in FV intake, especially green, red/purple, and white FVs in older people.</p>