The Association of Fruit and Vegetable Intake and Oxidative Stress

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Over production of free radicals may result in damage of DNA and bodily lipids and proteins. Excessive oxidative stress is also associated with infertility, impaired follicular growth, endometriosis, spontaneous abortion, increased risk for low-birth weight children, and several chronic diseases. Fruits and vegetables (F/V) contain several anti-oxidant compounds that assist in alleviating oxidative stress, thus making them an essential component of a healthy diet. This study had the goal of determining if consuming five servings of F/V per day has an effect on oxidative damage and anti-oxidant defense biomarkers. The participants of the study included 258 premenopausal women. Dietary intake of the participants was determined by food frequency questionnaires and 24 hour diet recalls. Lab values measured in this study included plasma concentrations of F2-isoprostane, 9-hydroxyoctadecadieneoic acid, 13-hydroxyoctadecadieneoic acid, erythrocyte activity of superoxide dismutase, glutathione reductase, glutathione peroxidase, and blood micronutrient concentrations. The results of the study showed that meeting the recommendation of F/V intake is associated with decreased oxidative markers and increased anti-oxidant markers.

The conclusions obtained through this study are fairly straight forward, though it helped to provide support to the current dietary recommendations. Dietitians should be knowledgeable in the risks of having a diet low in F/V as well as the benefits associated with consumption of these foods.

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Rink, S. M., Mendola, P., Mumford, S. L., Poudrier, J. K., Browne, R. W., Wactawski-Wende, J., ... & Schisterman, E. F. (2013). Self-report of fruit and vegetable intake that meets the 5 a day recommendation is associated with reduced levels of oxidative stress biomarkers and increased levels of antioxidant defense in premenopausal women. Journal of the Academy of Nutrition and Dietetics, 113(6), 776-785.

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