Epidemiological studies suggest that increased fruit and vegetable (FV) consumption may improve muscle strength and power. However, the evidence is inconclusive and the majority of studies have been conducted in older adults (1)(2)(3)(4) . The current study examined the association between FV consumption and muscle strength and power in an adolescent population.A cross-sectional analysis was carried out on data obtained from 1019 boys and 998 girls, aged 12 and 15 years, who participated in The Young Hearts 2000 Study. FV consumption was assessed by diet history. Grip strength (muscle strength) and vertical jump power (muscle power) was assessed with a dynamometer and Jump-MD meter, respectively. Associations between FV consumption and strength and power were assessed by regression modelling, with adjustment for potential confounders.Boys and girls with high FV intakes (>237·71 g/d and >267·57 g/d, respectively, based on the highest third) had significantly higher jump power than those with low intakes, after adjustment for confounding factors. Girls with high FV intakes also had higher grip strength than those with low FV intake, although significance was lost after adjusting for physical activity. No significant associations were evident between FV intake and grip strength in boys after adjusting for confounding factors. Similar findings were observed when FV intakes were analysed separately.Increased FV consumption in adolescence is associated with increased vertical jump power (muscle power). An association between increased FV consumption and grip strength (muscle strength) in girls was also evident, however, this became non-significant when adjusted for physical activity. Intervention studies are required to determine whether grip strength (muscle strength) and vertical jump power (muscle power) can be improved through increased FV consumption.

No abstract

No abstract

Research has shown that a diet rich in fruit and vegetables (FV) may provide protection against certain chronic illnesses including cardiovascular diseases (1) . Based on such evidence, the World Health Organisation set a minimum daily target of 400 g FV (the equivalent of five 80 g portions), which has been termed the '5-a-day' public health message in the UK. Despite this, evidence shows that people in Northern Ireland still have an insufficient intake of FV (2) . A number of studies have proposed that knowledge is an important factor affecting FV intake and adherence to nutritional guidelines (3) . However, to date there is minimal research on the level of knowledge consumers have on FV portion sizes, which could be an important determinant in adherence to the '5-a-day' message. Hence, the objective of the current study was to assess the knowledge of FV portion sizes in a sample of low FV consumers (O2 portions/day).The study sample was comprised of 30 low FV consumers who were recruited to take part in a FV dietary intervention. Participants completed a questionnaire at baseline which assessed knowledge of four key areas: awareness of FV guidelines; identification of foods which are classified as a fruit or vegetable according to the '5-a-day' message; portion sizes of commonly consumed FV; and total portions provided by a combination of FV (to reflect normal dietary patterns). Descriptive statistics were used to analyse questionnaire responses. Spearman's Rank Correlation Coefficients and Mann-Whitney U Tests were used to examine associations between knowledge scores and demographic variables, as well as to establish if BMI correlated with under or over-estimation of portion size.Results from the questionnaire identified knowledge gaps in two of the four areas assessed (see table below). All participants (n = 30) claimed to be aware of FV guidelines and scored well when asked to identify foods that are classified as FV. Respondents did not score as well when asked to estimate how many portions examples of FV counted as according to the '5-a-day' message, individually or for FV combinations. Neither total, nor subscale, knowledge scores were significantly associated with habitual FV intake (all p > 0.05). Furthermore, knowledge scores were not associated with other demographic variables including age, years of education, gender or BMI (all p > 0.05). In 73% of cases, individuals' perception of how many portions different amounts of FV equated to was greater than in the '5-a-day' guidelines. There was no significant relationship between over/under estimating portions and BMI (p = 0.40), but females were more likely to overestimate portions (p = 0.02). As correlations were weak, it was unnecessary to perform a multivariate test of effects. Awareness of FV guidelines was not included in FV portion size knowledge score.In conclusion, this study suggests that whilst consumers are aware of FV guidelines, they lack knowledge on FV portion size. The results indicate that consumers might underestimate the amount of F...

Globally, diet quality is poor, with populations failing to adhere to national dietary guidelines. (1) Such failure has been consistently linked with poorer health outcomes. (2) Examples of malnutrition include both under-and over-nutrition, with overweight and obesity now a significant health problem worldwide. (3) Other commonly occurring examples of malnutrition are micronutrient deficiencies, with iron, vitamin A and iodine deficiencies being the most frequently occurring globally. These nutritional challenges have been influenced by recent global world events, including the COVID-19 pandemic, the war in Ukraine and the related economic uncertainties; with all of these events influencing food supply and food security. Diet and health status is socio-economically patterned, and such inequalities are likely to have been enhanced as a result of these recent events. In addition to the impact of diet on health outcomes, it is increasingly recognised that what we eat, and the resulting food system, has significant environmental or planetary health impacts, and research activity is growing in terms of understanding the detail of these impacts, what changes are required to reduce these impacts and also how the impact of climate change on our food supply can be mitigated. Given the complexity of the interactions between climate change, other world events, food and health, and the different actors and drivers that influence these, a systems thinking approach to capture such complexity is essential. ( 4) Such an approach will help address the challenges set by the UN 2030 Agenda for Sustainable Development in the form of the Sustainable Development Goals, which are a call to action to end poverty and inequality, protect the planet, and ensure that all people enjoy health, justice and prosperity. (5) Progress against SDGs has been challenging, with an ultimate target of 2030. While the scientific uncertainties regarding diet and public and planetary health need to be addressed, equal attention needs to be paid to the structures and systems, as there is a need for multi-level, coherent and sustained structural interventions and policies across the full food system/supply chain to effect behavior change. Such systems-level change must always keep nutritional status, including impact on micronutrient status, in mind. However, benefits to both population and environmental health could be expected from achieving dietary behaviour change towards more sustainable diets.