Consuming fruits and vegetables high in fructose is unhealthy
the verdict
REFUTED
the evidence says no
refutedsupported
the weight of evidence
0 sources for · 7 against
Peer-reviewed literature establishes that while added fructose can pose metabolic risks, consuming whole foods containing fructose such as fruits and vegetables poses no health problem and is protective against chronic diseases.
Fruit and vegetables (F&V) have been a cornerstone of healthy dietary recommendations; the 2015-2020 U.S. Dietary Guidelines for Americans recommend that F&V constitute one-half of the plate at each meal. F&V include a diverse collection of plant foods that vary in their energy, nutrient, and dietary bioactive contents. F&V have potential health-promoting effects beyond providing basic nutrition needs in humans, including their role in reducing inflammation and their potential preventive effects on various chronic disease states leading to decreases in years lost due to premature mortality and years lived with disability/morbidity. Current global intakes of F&V are well below recommendations. Given the importance of F&V for health, public policies that promote dietary interventions to help increase F&V intake are warranted. This externally commissioned expert comprehensive narrative, umbrella review summarizes up-to-date clinical and observational evidence on current intakes of F&V, discusses the available evidence on the potential health benefits of F&V, and offers implementation strategies to help ensure that public health messaging is reflective of current science. This review demonstrates that F&V provide benefits beyond helping to achieve basic nutrient requirements in humans. The scientific evidence for providing public health recommendations to increase F&V consumption for prevention of disease is strong. Current evidence suggests that F&V have the strongest effects in relation to prevention of CVDs, noting a nonlinear threshold effect of 800 g per day (i.e., about 5 servings a day). A growing body of clinical evidence (mostly small RCTs) demonstrates effects of specific F&V on certain chronic disease states; however, more research on the role of individual F&V for specific disease prevention strategies is still needed in many areas. Data from the systematic reviews and mostly observational studies cited in this report also support intake of certain types of F&V, particularly cruciferous vegetables, dark-green leafy vegetables, citrus fruits, and dark-colored berries, which have superior effects on biomarkers, surrogate endpoints, and outcomes of chronic disease.
Data from animal experiments and human studies implicate added sugars (eg, sucrose and high-fructose corn syrup) in the development of diabetes mellitus and related metabolic derangements that raise cardiovascular (CV) risk. Added fructose in particular (eg, as a constituent of added sucrose or as the main component of high-fructose sweeteners) may pose the greatest problem for incident diabetes, diabetes-related metabolic abnormalities, and CV risk. Conversely, whole foods that contain fructose (eg, fruits and vegetables) pose no problem for health and are likely protective against diabetes and adverse CV outcomes. Several dietary guidelines appropriately recommend consuming whole foods over foods with added sugars, but some (eg, recommendations from the American Diabetes Association) do not recommend restricting fructose-containing added sugars to any specific level. Other guidelines (such as from the Institute of Medicine) allow up to 25% of calories as fructose-containing added sugars. Intake of added fructose at such high levels would undoubtedly worsen rates of diabetes and its complications. There is no need for added fructose or any added sugars in the diet; reducing intake to 5% of total calories (the level now suggested by the World Health Organization) has been shown to improve glucose tolerance in humans and decrease the prevalence of diabetes and the metabolic derangements that often precede and accompany it. Reducing the intake of added sugars could translate to
Chronic diseases is disease of over consumption eating too much fat, saturated fat, salt and sugar, cholesterol and not eating enough vegetables, fruits, and cereals fiber. Chronic diseases are global health problems, and cause death and disability to millions of people. Therefore, the aim of this review paper is to review and summarizes studies made by numerous researchers on nutrition management of chronic diseases. Selection of food is very important to manage chronic diseases. Dietary intake of phytochemicals especially fruits and vegetables including grains may promote health benefits, pr
There is increasing presence of fructose in food and drinks, and some evidence suggests that its higher consumption increases cardiovascular risk, although the mechanisms still remain not fully elucidated. Cardiovascular diseases (CVD) are still responsible for one-third of deaths worldwide, and therefore, their prevention should be assessed and managed comprehensively and not by the evaluation of individual risk factor components. Lifestyle risk factors for CVD include low degree of physical activity, high body mass index, alcohol consumption, smoking, and nutritional factors. Indeed, nutritional risk factors for CVD include unhealthy dietary behaviors, such as high intake of refined foods, unhealthy fats, added sugars, and sodium and a low intake of fruits, vegetables, whole grains, fiber, fish, and nuts. Even though there is no definitive association between CVD incidence and high consumption of total sugar, such as sucrose and fructose, there is, however, evidence that total sugars, added sugars, and fructose are harmfully associated with CVD mortality.
The origin of kidney stones is multifactorial, involving a complex interplay of genetic, metabolic, and environmental factors. This review aims to detail the relationship between the molecular pathogenesis of kidney stone disease and the impact diet can have on stone formation and patient outcomes.Diet is an important part of managing kidney stones at a molecular level. Oxalate can be absorbed from the diet through the digestive system into the urine where calcium and oxalate can combine to form stones. Evidence supports that low dietary calcium contributes to first time and recurrent stones, and high dietary sodium elevates the risk of calcium stone formation. Diets high in animal protein cause high levels of urinary uric acid and calcium and low levels of urinary citrate. Low urine pH favors uric acid stone development, and fructose increases serum and urinary uric acid levels. Alternatively, consuming fruits and vegetables raises urinary pH and citrate excretion. Adequate hydration also dilutes urinary solutes and reduces supersaturation. Potassium citrate, magnesium, and calcium supplementation are thought to prevent stone formation. Diet and adequate hydration can manipulate the pathogenesis of stones to prevent recurrence and improve patient outcomes. Calcium oxalate stones are the most common, followed by calcium phosphate, uric acid, struvite, and cystine stones. By aligning nutritional interventions with stone type and metabolic profile, healthcare providers can offe
Fructose is the principal carbohydrate in fruits and is added to many food products. This 6 carbon sugar is associated with a number of ill effects, like promotion of high triglycerides,precipitation of gout in men,possible depression in women and symptoms of intolerance in a non ethnic dose dependent fashion.However, high fruit and vegetable intake is associated with some epidemiologic evidence in prevention of some cancers like stomach and colorectum.The principal protectors in these products are thought to be antioxidants and other protective chemicals like polyphenols.In addition long chai
Antioxidants are a group of compounds that provide protection against the harmful effects of free radicals and other reactive oxidants when included in the human diet. Free radicals are chemical compounds that have one or more unpaired electrons and can react with a range of biological molecules such as nucleic acid and protein, resulting in cell damage. Many environmental factors may affect free radical production. There is strong evidence that consuming more fruits and vegetables offers protection against degenerative diseases of aging such as cancer and heart disease. It is generally assume
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