Fruits and vegetables: Essential foods for health Authors Pere Castells Science and Cooking World Congress Barcelona. Gemma Salvador Generalitat de Catalunya Eulàlia Vidal Universitat Ramon Llull Keywords: fruits and vegetables, health promotion, sustainability, waste reduction, strategies. Abstract An increased consumption of fruits and vegetables provides a number of benefits for health. The published evidence indicates that a higher intake of fruits and vegetables (FVs) is associated with a lower risk of overall mortality, cardiovascular diseases, certain types of cancer, obesity and diabetes, as well as with better intestinal health and a healthier immune system, among other advantages. The World Health Organization (WHO) recommends eating at least 400 g of FVs daily in order to obtain benefits for health (further stating that the ideal quantity is about 600 g/day). In most developed countries, however, the fact of the matter is that the intake of FVs lies below the recommended value. With the aim of promoting a healthy and responsible FVs consumption, the Food and Agriculture Organization of the United Nations (FAO) has proclaimed 2021 as the International Year of Fruits and Vegetables. Its purpose and goals are centred on increasing the awareness of governments, entities and people with respect to the benefits to be obtained for health by a suitable consumption of local seasonal fruits and vegetables. It also seeks to highlight the need to reduce the waste of FVs and to support sustainable food systems, generating at the same time economic, social and environmental benefits in accordance with the 2030 Agenda’s Sustainable Development Goals. In this paper we define and classify fruits and vegetables, presenting their benefits for health, giving the recommended intakes, and stating the actual intakes determined in our area. We conclude with a series of proposals and strategies for implementation on different levels. Downloads Download data is not yet available. Author Biographies Gemma Salvador, Generalitat de Catalunya Dietista-nutricionista. Agència de Salut Pública de Catalunya. Departament de Salut. Generalitat de Catalunya. Eulàlia Vidal, Universitat Ramon Llull Coordinadora del Consell Assessor de Nutrició i Salut Ametller Origen. Professora de la Facultat de Ciències de la Salut Blanquerna - Universitat Ramon Llull. Downloads PDF (Català) How to Cite Castells, P., Salvador, G., & Vidal, E. (2021). Fruits and vegetables: Essential foods for health. TECA: Tecnologia I Ciència Dels Aliments, 20, 5–12. 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