Applying science to changing dietary patterns

The intake of 400-600 g/d of fruits and vegetables is associated with reduc ed incidence of many common forms of cancer. These foods contain phytochemi cals that can modulate gene expression to inhibit carcinogenesis via multip le pathways. Many phytochemicals are colorful, providing an easy way to com municate increased diversity of fruits and vegetables to the public. Red fo ods contain lycopene, the pigment in tomatoes, which is localized in the pr ostate gland and may be involved in maintaining prostate health. Yellow-gre en vegetables, such as corn and leafy greens, contain lutein and zeaxanthin , which are localized in the retina where age-related macular degeneration occurs. Red-purple foods contain anthocyanins, which are powerful antioxida nts found in red apples, grapes, berries and wine. Orange foods, including carrots, mangos, apricots, pumpkin and winter squash, contain beta -caroten e. Orange-yellow foods, including oranges, tangerines and lemons contain ci trus flavonoids. Green foods, including broccoli, Brussels sprouts and kale , contain glucosinolates. White-green foods in the onion family contain all yl sulfides. Consumers are advised to ingest one serving of each of the abo ve groups daily, putting this recommendation within the National Cancer Ins titute and American Institute for Cancer Research guidelines of five to nin e servings per day. The color code provides simplification, but it is also important as a way to help consumers to find common fruits and vegetables e asily while traveling, eating in restaurants or working. At home, simple wa ys of preparing foods rapidly and easily are needed to influence dietary pa tterns.