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Open Access Highly Accessed Research

Fruits and vegetables moderate lipid cardiovascular risk factor in hypertensive patients

Olugbenga Adebawo1*, Bamidele Salau1, Esther Ezima1, Olamilekan Oyefuga1, Emmanuel Ajani1, Gbolahan Idowu2, Adekunle Famodu3 and Odutola Osilesi1

Author Affiliations

1 Department of Biochemistry, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Remo Campus, Ikenne, Nigeria

2 Department of Physiology, Faculty of Basic Medical Sciences, Obafemi Awolowo College of Health Sciences, Olabisi Onabanjo University, Remo Campus, Ikenne, Nigeria

3 Department of Heamatology, School of Medicine, College of Medical Sciences, University of Benin, Benin-City, Nigeria

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Lipids in Health and Disease 2006, 5:14  doi:10.1186/1476-511X-5-14

Published: 5 June 2006

Abstract

Hyperlipidemia is a major risk factor in etiology of cardiovascular disease. Previous studies have shown association between vegetarian diet and low total serum cholesterol as well as LDL-cholesterol which is a pointer to low risk of cardiovascular disease. Dietary fiber, antioxidants and other classes of nutrients have been reported to ameliorate cardiovascular risk factors. Fruits and vegetables being rich sources of fiber and antioxidants have been the focus in intervention studies. The current work reports the effect local fruits and vegetables on cardiovascular risk factors in African hypertensive subjects in an 8 week study. Though there was no significant difference in the Body Mass Index and HDL-cholesterol at the end of the eighth week, there were significant reductions (P < 0.05) in serum triglycerides (125.87 ± 6.0 to108.27 ± 5.49 mgdL-1); total serum cholesterol (226.60 ± 6.15 to 179.20 ± 5.78) and LDL-cholesterol (135.69 ± 5.56 to 93.07 ± 7.18 mgdL-1). We concluded that consumption of combination of local fruits and vegetables may reduce the incidence of cardiovascular risk factors in Africans.