STUDY SHOWS SUBTLE HEALTH EFFECTS OF VEGETABLES
Published May 23, 2013 in Food Product Design
ZEIST, Netherlands—TNO researchers demonstrated the subtle health effects of vegetables for the first time, according to a new study published in the journal Genes and Nutrition. The findings support the Dutch Health Council’s recommendation to consume 150-200 grams vegetables per day.
Researchers used an innovative nutrigenomics-approach that enables accurate assessment of the subtle health effects of foods. To evaluate this method, TNO conducted an intervention study with 32 males. The trials lasted four weeks and followed a randomized schedule. Participants ate either 50 grams (low consumption) or 200 grams (high consumption) of vegetables per day, and they received weekly rations of fresh and canned vegetables to prepare and consume at home and could decide for themselves what they consumed on which day of the week.
Afterward, all subjects underwent four weeks of energy restriction (60% of normal energy intake). Despite the limited weight loss for the obese due to energy restriction, beneficial health effects were found, including lower total cholesterol, LDL cholesterol and HbA1c concentrations.
The high vegetable intake resulted in increased levels of plasma amino acid metabolites, decreased levels of 9-HODE and prostaglandin D3, and decreased levels of ASAT and ALP compared to low vegetable intake. Adipose tissue gene expression changes in response to vegetable intake were identified, and sets of selected genes were submitted to network analysis.
The network of inflammation genes illustrated a central role for NFkB in (adipose tissue) modulation of inflammation by increased vegetable intake, in lean as well as obese subjects. In obese subjects, high vegetable intake also resulted in changes related to energy metabolism, adhesion and inflammation.
Using these results, researchers also found that part of vegetables’ health benefits are mediated by changes in energy metabolism, inflammatory processes and oxidative stress.
Researchers used an innovative nutrigenomics-approach that enables accurate assessment of the subtle health effects of foods. To evaluate this method, TNO conducted an intervention study with 32 males. The trials lasted four weeks and followed a randomized schedule. Participants ate either 50 grams (low consumption) or 200 grams (high consumption) of vegetables per day, and they received weekly rations of fresh and canned vegetables to prepare and consume at home and could decide for themselves what they consumed on which day of the week.
Afterward, all subjects underwent four weeks of energy restriction (60% of normal energy intake). Despite the limited weight loss for the obese due to energy restriction, beneficial health effects were found, including lower total cholesterol, LDL cholesterol and HbA1c concentrations.
The high vegetable intake resulted in increased levels of plasma amino acid metabolites, decreased levels of 9-HODE and prostaglandin D3, and decreased levels of ASAT and ALP compared to low vegetable intake. Adipose tissue gene expression changes in response to vegetable intake were identified, and sets of selected genes were submitted to network analysis.
The network of inflammation genes illustrated a central role for NFkB in (adipose tissue) modulation of inflammation by increased vegetable intake, in lean as well as obese subjects. In obese subjects, high vegetable intake also resulted in changes related to energy metabolism, adhesion and inflammation.
Using these results, researchers also found that part of vegetables’ health benefits are mediated by changes in energy metabolism, inflammatory processes and oxidative stress.
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