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Fruit and Vegetable Consumption

Indicator #5: Fruit and Vegetable Consumption

Indicator 5: Percentage of BC students in grades 7–12 who report having eaten fruits and/or vegetables the previous day.

 

Jump to Figure Notes and Sources

 

Junk food is easier and cheaper.

 

Key Messages

  • One of the most important aspects of fostering healthy eating in childhood is the potential for developing lifelong habits that could positively impact health in later years. High vegetable and fruit consumption and reduced consumption of red and processed meat, refined carbohydrates, and dairy products in the adult years is associated with decreased rates of some cancers, as well as reductions in cardiovascular risk factors and actual incidence of coronary heart disease.1,2,3,4,5,6,7,8,9,10 Fruit and vegetable consumption is a proxy measure for healthy eating overall.
  • Fruit and vegetable consumption can be more challenging for residents in some areas of the province. Health regions with the lowest percentage of fruit and vegetable consumption are often the ones that have less access to fresh produce. Climate, remote geographic location, and cost are important factors. High food costs, loss of food skills (i.e., skills and knowledge for storing, handling, and preparing food), limited access and availability, and poor quality of produce in rural and remote communities can all lower fruit and vegetable consumption.11
  • Fruit and vegetable consumption can also be more challenging or more easily achieved based on the school a student attends. The Guidelines for Food & Beverage Sales in B.C. Schools is a health-promoting policy that includes a requirement for healthier foods in vending machines, canteens, and cafeterias in publicly funded schools.12 Some schools have implemented this policy and therefore made healthy food the easy choice; however, many schools have not yet implemented this policy.
  • As shown in Figure 5.1, from 2008 to 2013, the percentage of youth who reported eating vegetables and fruit the previous day increased by 2.5 percentage points; however, in 2013, 6.0 per cent of students still reported that they didn’t eat any fruit or vegetables the previous day.

 

Figure Notes and Sources

Figure 5.1

Note: The difference between 2008 and 2013 was statistically significant for all groups.

Data source: McCreary Centre Society, BC Adolescent Health Survey, 2008, 2013. Prepared by the Surveillance and Epidemiology Team, BC Office of the Provincial Health Officer, 2016.
 

Figure 5.2

Note: Health authority is based on the location of the school.

Data source: McCreary Centre Society, BC Adolescent Health Survey, 2013. Prepared by the Surveillance and Epidemiology Team, BC Office of the Provincial Health Officer, 2016.
 

Figure 5.3

Note: Health service delivery area is based on the location of the school.

Data source: McCreary Centre Society, BC Adolescent Health Survey, 2013. Prepared by the Surveillance and Epidemiology Team, BC Office of the Provincial Health Officer, 2016.

 

References

  1. Verberne L, Bach-Faig A, Buckland G, Serra-Majem L. Association between the Mediterranean diet and cancer risk: a review of observational studies. Nutr Cancer. 2010;62(7):860-70.
  2. Miller PE, Lesko SM, Muscat JE, Lazarus P, Hartman TJ. Dietary patterns and colorectal adenoma and cancer risk: a review of the epidemiological evidence. Nutr Cancer. 2010;62(4):413-24.
  3. Newmark HL, Heaney RP. Dairy products and prostate cancer risk. Nutr Cancer. 2010; 62(3):297-9.
  4. Steevens J, Schouten LJ, Goldbohm RA, van den Brandt PA. Vegetables and fruits consumption and risk of esophageal and gastric cancer subtypes in the Netherlands cohort study. Int J Cancer. 2011 Dec 1;129(11):2681-93.
  5. Oude Griep LM, Geleijnse JM, Kromhout D, Ocke MC, Verschuren WM. Raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a population-based cohort study in the Netherlands. PLoS One. 2010;5(10):e13609.
  6. Mirmiran P, Noori N, Zavareh MB, Azizi F. Fruit and vegetable consumption and risk factors for cardiovascular disease. Metabolism. 2009 Apr;58(4):460-8.
  7. Bendinelli B, Masala G, Saieva C, Salvini S, Calonico C, Sacerdote C, et al. Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study. Am J Clin Nutr. 2011 Feb;93(2):275-83.
  8. Bouvard V, Loomis D, Guyton K, Groose Y, Ghissassi F, Tallaa-Benbrahim L, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol. 2015 Dec;16(16):1599-600.
  9. International Agency for Research on Cancer, World Health Organization. Q&A https://www.iarc.who.int/featured-news/media-centre-iarc-news-redmeat/on the carcinogenicity of the consumption of red meat and processed met. Lyon, France: International Agency for Research on Cancer; 2015 [cited 2016 Mar 21]. Available from:
  10. International Agency for Research on Cancer, World Health Organization. IARC Monographs evaluate consumption of red meat and processed meat [Press Release No 240]. Lyon, France: International Agency for Research on Cancer; 2015 Oct 26 [cited 2016 Mar 21]. Available from: https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf.
  11. Heart and Stroke Foundation of Canada. Position statement: vegetable and fruit consumption and heart disease and stroke. Ottawa, ON: Heart and Stroke Foundation of Canada; 2013 [cited 2016 Apr 3]. Available from: http://www.heartandstroke.com/atf/cf/%7B99452D8B-E7F1-4BD6-A57D-B136CE6….
  12. Ministry of Health. Guidelines for food & beverage sales in B.C. schools. Victoria, BC: Ministry of Health; 2013 [cited 2016 Apr 19]. Available from: http://www2.gov.bc.ca/assets/gov/education/administration/kindergarten-….