Agriculture Reference
In-Depth Information
1.2 Importance of fruits and vegetables as food
Human evolution was potentially linked initially to the consumption of naturally available
fruits and vegetables, which later might have resulted in the selection of preferred plants
and varieties for agriculture. The cultivation of grapes and its processing into wine is
a classic example of the use of fruits. Fruits and vegetables are also used in traditional
medical systems such as Ayurveda. Fruits and vegetables are major sources of several
essential nutrients that include vitamins A and C and folic acid. In addition, fruits and
vegetables are rich in antioxidants such as carotenoids, polyphenols, and anthocyanins
that help combat free radicals produced within the body and the excess production of
which has been related to the development of cardiovascular diseases, Alzheimer's, macular
degeneration, and cancers. Fruits and vegetables are integral components of food in all
societies; however, in some parts of the world, this is limited due to agricultural collapse or
sociopolitical conflicts. Fruits are considered as high-value items and not readily accessible
to economically challenged segments of population around the world. With the results from a
number of epidemiological studies spanning several countries and continents and population
groups showing the relation between increased fruit and vegetable consumption and a
reduced risk of developing maladies such as cardiovascular and cerebrovascular diseases,
cancer, neurodegenerative diseases such as Alzheimer's, and macular degeneration. A very
positive attitude toward fruit and vegetable consumption has emerged recently, especially
in advanced countries. In Canada, fruits and vegetables form an important segment of the
food guide. Daily servings of 5 or more comprising a variety of fruits, vegetables, and
their processed products have been recommended both by the US and Canadian federal
agencies. Flowers are also of great importance as food, examples being cauliflower and
broccoli.
A new food guide was released by United States Department of Agriculture (USDA) in
2005 (USDA, 2005; Center for Nutrition Policy and Promotion) providing clear recommen-
dations on fruit and vegetable intake. The recommendations for vegetables include the intake
of 2.5 cups equivalent (250 mL per cup) per day or more, comprising dark green vegetables
such as broccoli and spinach; orange vegetables such as carrots and sweet potatoes; and
dry beans and lentils. A recent Canadian publication (www.healthcanada.gc.ca/foodguide,
Health Canada Publication 4651, 2007) shows recommendations ranging from 4 to 6 serv-
ings (a serving is 125 mL or
1
2
cup) for children, from 7 to 8 servings for teens, and
from 7 to 10 servings for adults. So far as the fruits are concerned, the recommendations
are to eat a minimum of 2 cups equivalent every day comprising a variety of fruits and
processed products, excluding juice. High sugar content in fruit juices may not be suit-
able for many health-compromised individuals. Whole fruit blends without added sugar
may be an option in such cases. Detailed information is also available on the fruit and
vegetable consumption habits of Americans (Lin et al., 2004). In a 2003 estimate (Guthrie
et al., 2005), it was found that typical American diet falls severely short of the daily rec-
ommendations having fruit consumption equivalent to 1.4 servings per day (less than half
of the recommended 4 servings or 2 cups). Vegetable consumption is relatively higher
with 3.7 servings per day (below the recommended 5 servings or 2.5 cups per day).
However, promotions at several levels (media, organizations, schools, fast food chains,
etc.) are resulting in an increased understanding of the importance of fruit and vegetable
consumption.
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