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Nutrition and Disease

Supplementation with Fruit and Vegetable Soups and Beverages Increases Plasma Carotenoid Concentrations but Does Not Alter Markers of Oxidative Stress or Cardiovascular Risk Factors¹

Hugh Sinclair Unit of Human Nutrition, The University of Reading, Whiteknights, Reading, Berks, RG6 6AP, UK

^* To whom correspondence should be addressed. E-mail: m.h.gordon{at}reading.ac.uk.

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, -tocopherol, potassium, and folate, and the plasma concentrations of -carotene (362%), ß-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.