title: Supplementation with fruit and vegetable soups and beverages increases plasma carotenoid concentrations but does not alter markers of oxidative stress or cardiovascular risk factors.
abstract: This study was aimed at determining whether an increase of 5 portions of fruits and vegetables in the form of soups and beverages has a beneficial effect on markers of oxidative stress and cardiovascular disease risk factors. The study was a single blind, randomized, controlled, crossover dietary intervention study. After a 2-wk run-in period with fish oil supplementation, which continued throughout the dietary intervention to increase oxidative stress, the volunteers consumed carotenoid-rich or control vegetable soups and beverages for 4 wk. After a 10-wk wash-out period, the volunteers repeated the above protocol, consuming the other intervention foods. Both test and control interventions significantly increased the % energy from carbohydrates and decreased dietary protein and vitamin B-12 intakes. Compared with the control treatment, consumption of the carotenoid-rich soups and beverages increased dietary carotenoids, vitamin C, alpha-tocopherol, potassium, and folate, and the plasma concentrations of alpha-carotene (362%), beta-carotene (250%) and lycopene (31%) (P < 0.01) and decreased the plasma homocysteine concentration by 8.8% (P < 0.01). The reduction in plasma homocysteine correlated weakly with the increase in dietary folate during the test intervention (r = -0.35, P = 0.04). The plasma antioxidant status and markers of oxidative stress were not affected by treatment. Consumption of fruit and vegetable soups and beverages makes a useful contribution to meeting dietary recommendations for fruit and vegetable consumption.
authors.affiliation: Hugh Sinclair Unit of Human Nutrition, The University of Reading, Whiteknights, Reading, Berks, UK.
authors.forename: Elaine
authors.initials: E
authors.lastname: Paterson
authors.forename: Michael H
authors.initials: MH
authors.lastname: Gordon
authors.forename: Chutamat
authors.initials: C
authors.lastname: Niwat
authors.forename: Trevor W
authors.initials: TW
authors.lastname: George
authors.forename: Laura
authors.initials: L
authors.lastname: Parr
authors.forename: Saran
authors.initials: S
authors.lastname: Waroonphan
authors.forename: Julie A
authors.initials: JA
authors.lastname: Lovegrove
mesh_terms: D000328:Adult; D001628:Beverages; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D002338:Carotenoids / Q000097:blood*; D005260:Female; D005638:Fruit; D006710:Homocysteine / Q000097:blood; D006801:Humans; D008297:Male; D008875:Middle Aged; D018384:Oxidative Stress; D010349:Patient Compliance; D012307:Risk Factors; D016037:Single-Blind Method; D014675:Vegetables
chemical_list: D006710:Homocysteine; D002338:Carotenoids