Background: Questions remain about the strength and shape of the dose-response
relationship between fruit and vegetable intake and risk of cardiovascular disease, cancer …

Increasing interest in the health benefits of tea has led to the inclusion of tea extracts in
dietary supplements and functional foods. However, epidemiologic evidence regarding the …

Background It is unknown whether individuals at high cardiovascular risk sustain a benefit in
cardiovascular disease from increased olive oil consumption. The aim was to assess the …

This text is intended for those who wish to understand the complex relationships between
diet and risks of important diseases, such as cancer and cardiovascular disease. It is aimed …

ABSTRACT Background: Adherence to the Dietary Guidelines for Americans, measured with
the US Department of Agriculture Healthy Eating Index (HEI), was associated with only a …

Background—With the exception of fish, few major dietary protein sources have been
studied in relation to the development of coronary heart disease (CHD). Our objective was to …

Carotenoid pigments are a group of bioactive compounds that are of interest to the food
scientists, nutritionists and food industries due to their positive impact on human health and …

Carrot is a root vegetable with carotenoids, flavonoids, polyacetylenes, vitamins, and
minerals, all of which possess numerous nutritional and health benefits. Besides lending …

BACKGROUND: Increased interest in the potential cardio-protective effects of fruit and
vegetables is currently unsupported by systematic reviews of the reported associations of …

Studies on the relation between dietary n− 3 fatty acids (FAs) and cardiovascular disease
vary in quality, and the results are inconsistent. A systematic review of the literature on the …