Increased consumption of fruits and vegetables is associated with a "very weak," albeit statistically significant, reduction in overall cancer risk, according to an observational study in the Journal of the National Cancer Institute.


Nearly 480,000 European adults completed food-frequency and lifestyle questionnaires and were followed for roughly 9 years. During that time, 6% were diagnosed with cancer. After adjustment for smoking, alcohol intake, and other confounders, an increase in intake of 200 g/day (roughly 2 servings) of fruits and vegetables was associated with a 4% reduction in overall cancer risk.


An editorialist says the study "strongly confirms" that previous case-control studies were "overly optimistic" and that any link between fruit and vegetable intake and cancer risk "is weak at best." He adds, however, that efforts to increase fruit and vegetable consumption are "still worthwhile," given their beneficial effects on cardiovascular disease.