Powerhouse Fruits and Vegetables Help Reduce Chronic Disease Risk

Of the 47 fruits and vegetables studied, only six types of produce did not fit the category of powerhouse fruits and vegetables…..

Powerhouse fruits and vegetables (PFV) are defined as food sources that are strongly associated with reducing chronic diseases. These include green leafy, yellow/orange, citrus, and cruciferous types of fruits and vegetables. This study was developed to help define PFV as foods providing an average of 10% or more daily value per 100 kcal of the 17 qualifying nutrients: potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc, and vitamins B6, B12, C, D, E, and K.

This cross-sectional study identified PFV in a 3 step process. First, a list of PFV that fits the category of green leafy, yellow/orange, citrus, and cruciferous items was generated based on literature and consumer guidelines. Secondly, a nutrient density score was calculated for each food based on the method of Darmon, which was based on the amount of the qualifying nutrients. Lastly, nutrient dense foods with a score greater than or equal to 10 were classified as PFV.

From the result of the nutrient dense score calculation, 6 of the 47 foods studied were not considered part of the PFV criterion. The six included raspberry, tangerine, cranberry, garlic, onion, and blueberry. The nutrient density scores ranged from 10.47 to 122.68 and were correlated with the powerhouse group (P=0.001). Items in the cruciferous and green leafy category such as watercress, Chinese cabbage, collard green, kale, arugula, chard, beet green, spinach, chicory, and lettuce were in the top half of nutrient density scores with properties of reducing chronic diseases. Those in the yellow/orange (carrot, tomato, squash, sweet potato), allium (scallion, leek), citrus (lemon, orange, lime, grapefruit) and berries (strawberry, blackberry) categories fell on the bottom half of the nutrient density scores.

Practice Pearls:

• Powerhouse fruits and vegetables (PFV) are defined as food sources that are strongly associated with reducing chronic diseases including green leafy, yellow/orange, citrus, and cruciferous food.
• Raspberry, tangerine, cranberry, garlic, onion, and blueberry are not considered PFVs
• Cruciferous and green leafy vegetables are rank in the top half of the nutrient-dense food source with properties in reducing chronic disease.

Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Preventing Chronic Disease. 2014 June 10