Guidelines for the intake of vegetables and fruit: the Mediterranean approach

Various studies have demonstrated that the nutrient and non-nutrient substa nces present in vegetables and fruit (V&F) are most likely to be responsibl e for the beneficial effect of the increased V&F consumption, Urged by scie ntific evidence, current dietary guidelines strongly recommend the consumpt ion of V&F in substantial amounts. In a recent paper (Brit. J. Nutr. 2000; 84, 549-556) V&F availability in 10 European countries was compared with th e WHO recommendations (minimum combined V&F intake of about 400 g/day/perso n), as well as with guidelines of a minimum daily intake of three portions of vegetables (approx. 250 g/person) and two portions of fruit (approx. 150 g/person). All countries, excluding Greece, had a vegetable intake below t he recommended minimum. Moreover, in all countries, the percentages of low vegetable consumers were significantly higher than those of low fruit consu mers, suggesting that there is considerable room for improvement in the int ake of vegetables, an important source of antioxidants. Wild edible greens are among the vegetables commonly consumed in Greece. These greens have a h igh flavonoid content, which in several cases substantially exceeds the res pective values in foods and beverages, such as onions, black tea and red wi ne (Food Chemistry 2000;70,319-323). The high flavonoid content of edible wild greens requires consideration of their role in contemporary diet, as a possible mean for increasing vegetabl e consumption.