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GLOBAL PHYTONUTRIENT REPORT
A GLOBAL SNAPSHOT OF FRUIT AND VEGETABLE INTAKE AND AVAILABILITY,
AND IMPLICATIONS FOR PHYTONUTRIENT INTAKES
A Global Snapshot of Fruit and Vegetable Intake and Availability,
and Implications for Phytonutrient Intakes
CONTENTS
Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
What are Phytonutrients? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Importance of Quantity and Variety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Research Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Global Fruit and Vegetable Intake Falls Short of Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . 6–7
Global Availability of Fruits and Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Fruit Availability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Tropical/Subtropical Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Citrus Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Melons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Pome Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Vegetable Availability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Fruiting Vegetables (excluding Cucurbits) /Mushrooms . . . . . . . . . . . . . . . . . . . . . . . . . 12
Brassica Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Fruiting Vegetables (including Cucurbits) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
3
Leafy Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Root Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17–19
1
ABOUT THIS REPORT The Global Phytonutrient Report summarizes total
fruit and vegetable intake in servings per day and the primary types of
fruits and vegetables available in various global regions. Inferences about
phytonutrient intake are then made by Nutrilite from this information.
The report aims to raise awareness worldwide about the importance of
fruit, vegetable and ultimately, the quantity and variety of phytonutrient
consumption, and their impact on optimal health.
THE PHYTONUTRIENT LANDSCAPE
KEY FINDINGS
Nutrition and health experts around the world
recognize fruits and vegetables are key components
of a healthy diet. In addition to being sources of
many vitamins, minerals and fiber, they also are
sources of phytonutrients – the natural, protective
substances found in plants that often give them
their vibrant colors. Emerging research suggests
that phytonutrients may also provide a range
of health benefits.
AMOUNT OF FRUIT AND VEGETABLE CONSUMPTION
Recent research reveals that approximately
1 in 4 men and women meet the minimum
recommendation of five servings (or 400 grams)
of fruits and vegetables per day.1 In comparison
to the available data about fruit and vegetable
intake, there is significantly less data available at
the global level about the amount and variety of
specific fruit and vegetable intake, which influences
total phytonutrient intakes. Research in this area
generally supports the idea that amount and variety
are desirable and important for overall health.
DATA SOURCES*
The Global Phytonutrient Report: A Global Snapshot
of Fruit and Vegetable Intake and Availability, and
Implications for Phytonutrient Intakes was developed
by Nutrilite using results from an analysis of fruit and
vegetable intakes conducted for Nutrilite by Exponent,
Inc.2 The analysis of fruit and vegetable intakes was
conducted using data from several sources:2
•World Health Organization’s (WHO) World Health
Survey (WHS)
•The Global Environment Monitoring System Food Contamination Monitoring and Assessment
Programme (GEMS/Food)
•The Food and Agriculture Organization’s (FAO)
Supply Utilization Accounts (SUA) and Food
Balance Sheets
*All implications and inferences presented in this report were prepared by Nutrilite
and represent the opinions of Nutrilite.
2
The vast majority of adults (60-87%) worldwide reported
consuming less than the minimum of five servings of fruits
and vegetables per day recommended by the
World Health Organization.
The majority of adults worldwide would have to at least
double their current intake of fruits and vegetables to
meet the WHO recommendation.
VARIETY OF AVAILABLE FRUITS AND VEGETABLES
The most commonly available global fruits and vegetables and
examples of their associated phytonutrients are:
Tropical and subtropical fruits, for example,
plantains (alpha-carotene and beta-carotene),
mangos (beta-carotene), papayas
(beta-cryptoxanthin) and guavas (lycopene).
Fruiting vegetables, for example,
tomatoes (alpha-carotene, beta-carotene
and lycopene), corn (lutein/zeaxanthin),
and eggplants (anthocyanidin).
In addition to providing a better understanding of the amount and
variety of fruit and vegetable consumption around the world, these
insights point to the need for future research about intake of fruits and
vegetables and their associated phytonutrients. This will allow for a
better understanding of the role that these healthful foods play in the
maintenance of optimal health.
To learn more about the phytonutrient research led by Nutrilite Health Institute,
please contact Lindsay Pott at lindsay.pott@amway.com or Clare Wade at
clare.wade@amway.com.
WHAT ARE PHYTONUTRIENTS?
WHAT ARE PHYTONUTRIENTS?
Phytonutrients are organic components found in plants that are thought
to promote human health. The term “phyto” originates from a Greek word
meaning plant. Fruits, vegetables, grains, legumes, nuts and teas are all
rich sources of phytonutrients. Many plant-based foods including fruits
and vegetables contain a number of different phytonutrients, even if they
have been studied primarily for just one or two. That is why there is not
only a need to increase consumption of fruits and vegetables in general,
but also to increase variety to ensure the best possible benefits.3-4
KEY INSIGHT Both quantity and
variety of fruits and vegetables are
necessary to obtain the maximum
benefit from what we eat.
Phytonutrients that will be highlighted in this report are included in Table
1 along with their associated beneficial functions.
Table 1: Select Phytonutrients and Associated Health Benefits
COLOR CATEGORY
PHYTONUTRIENT
EXAMPLES OF ASSOCIATED HEALTH
BENEFITS
EXAMPLES OF
FRUITS/VEGETABLES38, 39
Lutein/ Zeaxanthin
Vision health5-7
Spinach, lettuce, kale, broccoli
Glucosinolates
Cellular health43
Broccoli, bok-choy, cabbage,
mustard greens
Lycopene
Prostate health,8 lung,9 stomach
health,10, 11 heart health44
Tomatoes, watermelon, red grapefruit
Ellagic Acid
Cell health12, 13
Raspberries, strawberries
Quercetin
Blood vessel and heart health,14, 15
bone and joint health45,46
Onions, apples, radicchio
Anthocyanidins
Heart health,16 cell health,17, 18
skin health,19 digestive health,20
brain health47, 48
Grapes, blueberries, eggplants
Alpha-carotene
Vision health,21 healthy growth and
development,22 heart health23
Carrots, plantains, pumpkin
Beta-carotene
Vision health,24 healthy immune
function,25 healthy growth and
development,22 heart health,23
bone health26
Carrots, Chinese cabbages, plantains,
cantaloupe
Hesperidin
Heart health27
Oranges, lemons, limes
Beta-cryptoxanthin
Heart health,23 bone health,26
joint health28
Oranges, tangerines, papayas
Green
Red
White
Purple/Blue
Yellow/Orange
3
IMPORTANCE OF QUANTITY AND VARIETY
IMPORTANCE OF QUANTITY
AND VARIETY
Globally, a number of factors likely influence intake of fruits and
vegetables—and ultimately phytonutrients. Examples may include,
but are not limited to:36-37
•Cost
•Convenience
•Quality
•
Perceptions of the nutritional value
•
Seasonal and geographic availability
•
Limited access to transportation
•
Limited access to cooking facilities
•
Limited access to safe food storage options
KEY INSIGHT Recent research in the
United States and Korea as seen in
Table 230-31 suggests it is likely that
populations consuming low amounts
and variety of fruits and vegetables
are also consuming low quantities
and varieties of phytonutrients.
In comparison to the available data about the amount of fruit and
vegetable intake as a group of foods, there are less data available at the
global level about the amount and variety of specific fruit and vegetable
intake. This data shortfall makes it challenging to assess the role of intake
variety on health, as well as to make robust estimates
of phytonutrient intakes.
While specific recommendations for phytonutrient intake
amounts needed to support optimal health have not yet
been established, it is clear that consumption of fruits and
vegetables is linked to phytonutrient intake.
Dietary Guidelines for Americans and the 5-a-Day
program in the U.K. emphasize consuming a larger
quantity and variety of fruits and vegetables.32-33 This is
because different fruits and vegetables appear to support
a range of biological functions. Consuming a variety of
plant-based foods helps to ensure that individuals receive
the optimum benefits from fruits and vegetables.34-35
Table 2: Phytonutrient Research Findings in United States and South Korea
UNITED STATES30
Falling Short on Fruit &
5% of men and 7% of women met MyPyramid
4% of men and 6% of women satisfied the recommended
Vegetable Intake
recommendations for consumption of fruit and vegetables.
fruit and vegetable intake.
Intakes of all phytonutrients (other than ellagic acid) were
Intakes of major carotenoids, flavonoids and one phenolic
considerably higher among men and women meeting dietary
compound were significantly higher among subjects
recommendations for fruit and vegetable intakes compared
who met the recommendations for fruit and vegetable
to those not meeting the recommendations.
consumption compared with those who did not.
Phytonutrient Intake Higher
for Individuals Meeting Fruit &
Vegetable Recommendations
For five of the nine phytonutrients, a single food accounted
for 64% or more of the total intake of the phytonutrient.
Lack of Variety in Fruit &
Vegetable Intake
Tomatoes, carrots, oranges and orange juice, and strawberries
accounted for approximately two-thirds or more of the
average intake of five of the nine phytonutrients.
4
KOREA31
One or two food items contributed to nearly all intake
of each phytonutrient.
Carrots and squash are major sources of carotenoids, with
the exception of lycopene. Watermelon and tomatoes largely
contributed to lycopene intake. Major sources of flavonoids
were fruits, onions, soybeans and nuts.
RESEARCH OVERVIEW
RESEARCH OVERVIEW
FOOD AND AGRICULTURE ORGANIZATION
(FAO) DATA
An analysis of the number of servings of fruits and vegetables consumed
in 13 regions around the globe and the major types of specific fruits and
vegetables available in each region was conducted for Nutrilite.2 From
these data and other information in the published literature, general
inferences about phytonutrient intakes were made by Nutrilite. For the
remainder of this report, the term “variety” refers to the major types of
fruits and vegetables available in each region.
Since the WHS did not collect information on the
specific types of fruits and vegetables consumed by
each participant, data from the WHO and Food and
Agriculture Organization (FAO), which provided
information on the quantity of major types of fruits
and vegetables available by country, were analyzed.2
These data were used to estimate the proportion of
fruits and vegetables available by type in each of the
thirteen geographic clusters.2 It is important to note
that the fruit and vegetable proportion data are
therefore not a record of what people actually ate;
rather, the data are a proxy for actual consumption.2
WORLD HEALTH SURVEY (WHS) DATA
In the analysis of fruit and vegetable intakes by region, or geographic diet
cluster, consumption data were based on responses to a World Health
Organization (WHO) questionnaire on fruit and vegetable intake provided
to a group of individuals participating in the World Health Survey (WHS)
from 2002-2004.2 Information on fruit and vegetable intake was collected
from a total of 196,925 adults from 52 primarily low and middle income
countries around the globe.2 The WHS data therefore were available
from a subset of countries within each geographic diet cluster. The data
provided information addressing two questions:2
1) How many servings of fruit do you eat on a typical day?
2) How many servings of vegetables do you eat on a typical day?
In general, one serving of vegetables was considered to be one cup (80g)
of raw green leafy vegetables such as spinach or salad; one-half cup (80g)
of other vegetables cooked or chopped raw, such as tomatoes, carrots,
pumpkin, corn, Chinese cabbage, fresh beans or onions; or one-half cup
(80g) vegetable juice.2 Likewise, one serving of fruit was considered to
be one medium size piece of fruit, such as an apple, banana or orange;
one-half cup (80g) chopped, cooked or canned fruit; or one-half cup
(80g) fruit juice.2
ONE SERVING
or
1 cup (80g)
or
½ cup (80g)
or
1 piece
½ cup (80g)
The analysis of fruit and vegetable intake in servings
per day and the primary types of fruits and vegetables
available was completed for 13 geographic regions,
which are based on the 2006 GEMS/food clusters*:
•
•
•
•
•
•
•
•
•
•
•
•
•
Americas and Australia, e.g., United States
South/Central America, e.g., Mexico
South America, e.g., Brazil
Southern Europe, e.g., Italy
Western Europe, e.g., Germany
Northern Europe, e.g., Sweden
Eastern Europe, e.g., Russia
Asia (A), e.g., China and India
Asia (B), e.g., Japan and Korea
Northern Africa/Middle East, e.g., Morocco
Central Africa (A), e.g., Cameroon
Central Africa (B), e.g., Nigeria
Southern Africa, e.g., South Africa
The 13 regions in the analysis correspond to the 2006
diet clusters identified by the WHO Global Environmental
Monitoring System (GEMS) – Food Contamination
Monitoring and Assessment Programme (GEMS/Food
Program).2 The clusters will be used for the remainder of
this report and serve as the key to describe the data in
the tables and figures within.
*A list of countries in each cluster can be found in the Appendix. Asia was separated by
GEMS into two clusters, with both diets being high in rice and wheat. Cluster Asia (A)
was characterized by higher availability of fruiting vegetables, milk and milk products,
potatoes and fish/seafood and fish/seafood products, while cluster Asia (B) was
characterized by higher availability of fish/seafood and fish/seafood products, maize,
milk and milk products and brassica vegetables. Central Africa was separated by GEMS
into two clusters. Cluster Central Africa (A) was characterized by higher availability of
plantains, cassava, rice, wheat, maize, milk and milk products. Cluster Africa (B) was
characterized by higher availability of cassava, sorghum, milk and milk products,
millet, rice and maize.
or
½ cup (80g)
THE GLOBAL ENVIRONMENTAL MONITORING
SYSTEM (GEMS) CLUSTERS
½ cup (80g)
5
GLOBAL FRUIT AND VEGETABLE INTAKE
Figure 1B. Percent Consuming Less than 5 Servings
of Fruits and Vegetables/Day
Figure 1A. Average Number of Fruit and Vegetable Servings
Consumed Per Day
100
WHO Minimum Recommended Servings
4
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Based on 2006 GEMS/Food cluster and FAO supply utilization accounts data.2
Geographic diet clusters based on 2006 GEMS/Food clusters and FAO supply utilization accounts data.
KEY FINDINGS: GLOBAL FRUIT AND VEGETABLE INTAKE FALLS
SHORT OF RECOMMENDATIONS
Adults in all regions around the world have average intakes of fruit and vegetable servings that are below the
recommended minimum of at least five servings daily. Average intakes ranged from 2.7 servings per day in Northern
Africa/Middle East to 4.2 servings per day in South America. The majority of adults (60-87%) worldwide reported
consuming fewer than five servings of fruits and vegetables per day.
6
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6
GLOBAL FRUIT AND VEGETABLE INTAKE
Figure 2B. Average Number of Fruit and Vegetable Servings/
Day Consumed by People Not Meeting
the WHO Recommendations
12
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12
Minimum Recommended Servings
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Figure 2A. Average Number of Fruit and Vegetable Servings/
Day Consumed by People Meeting
the WHO Recommendations
Vegetables
Based on 2006 GEMS/Food cluster and FAO supply
utilization accounts data.2
Fruits
Based on 2006 GEMS/Food cluster and FAO supply
utilization accounts data.2
KEY FINDINGS
A small percent of the adults within various regions consumed five or more servings per day with typical intakes between
six to seven and a half servings per day, or approximately three times what the low-intake consumers reported. Among
the adults with low fruit and vegetable intakes, the combined intake ranged from 1.7 to 2.7 servings per day, or roughly
one-third to one-half the minimum recommended level.
These data indicate that a majority of adults worldwide would need to at least double their current
intake of fruit and vegetable servings to meet minimum WHO recommendations.
7
GLOBAL AVAILABILITY OF FRUITS AND VEGETABLES
GLOBAL AVAILABILITY OF FRUITS AND VEGETABLES
Based on the system FAO uses to group fruits and vegetables, a total of nine fruit categories and ten vegetable categories were
examined in the analysis. Below are select fruit and vegetable categories from the analysis:
FRUITS
8
VEGETABLES
Tropical/Subtropical fruits: bananas,
plantains, figs, mangos, mangosteens,
avocados, guavas, pineapples and papaya.
Fruiting vegetables (excluding
cucurbits)/Mushrooms: tomatoes,
okra eggplants, maize, mushrooms,
and truffles.
Citrus fruits: oranges, lemons, limes,
grapefruit, tangerines, mandarins,
and clementines.
Brassica vegetables: cabbages, broccoli,
cauliflower and other brassicas.
Melons: watermelons, cantaloupes,
and other melons.
Fruiting vegetables (including cucurbits):
pumpkins, squash, gourds, cucumbers
and gherkins, chilies, and peppers
(e.g., green peppers).
Pome fruits: apples, pears, and quinces.
Leafy vegetables: lettuce, chicory,
spinach and other leafy vegetables.
Berries: strawberries, raspberries,
gooseberries, currants, blueberries,
cranberries, and grapes.
Root vegetables: carrots and turnips.
FRUIT AVAILABILITY
FRUIT AVAILABILITY
Figure 3. Variety of Tropical/Subtropical Fruits as
a Percentage of Total Fruits
100
TROPICAL/SUBTROPICAL FRUITS
Tropical/subtropical fruits are widely available
globally and accounted for the vast majority of total
fruit available in Central Africa (A and B) and Southern
Africa, representing 79-93% of total fruits. While
bananas and plantains are the most available tropical
fruits across most regions, mangoes, mangosteens
and guavas also make a contribution to the available
fruits across all regions, and are most available in
Central Africa (B), Asia (A) and South/Central America.
percent (%) of total fruits
80
60
40
20
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r th u
er
n
Eu
Ea
ro
st
p
er
n
u
p
N
As
r th
a
e
(A
n
)
Af
As
ic
a
/M
B)
i
Ce
dl
nt
ra
s
l
Ce
fr
ic
nt
a
(A
a
)
A
r
So
a
ut
(B
er
)
n
Af
ric
Au
A
a
r
f
l
a
ic
Tropical/subtropical fruit types are good sources of
vitamins A, C and E, as well as phytonutrients, such
as alpha-carotene and beta-carotene (e.g., plantains),
beta-cryptoxanthin (e.g., papayas) and lycopene
(e.g., guavas).38 Alpha-carotene and beta-carotene
have been shown to be important for maintaining
eye health,21, 24 while beta-carotene and betacryptoxanthin play a protective role in bone health
by minimizing bone loss with aging.26
h
r
r
o
Other (Dates, Olives,
Cashewapple, Avocado
and Kiwi fruit)
Papayas
Persimmons
Pineapples
Mangoes, Mangosteens, Guavas
Figs
Plantains
Bananas
Based on 2006 GEMS/Food cluster and FAO
supply utilization accounts data.2
CITRUS FRUITS
Figure 4. Variety of Citrus Fruits as
40
35
30
25
20
15
10
5
n
er
st
Ea
E
i
r
r
h
n
Tangerines, Mandarins,
Clementines
Grapefruit (inc. Pomelos)
Lemons and Limes
Oranges
A
o
t
r
i
M
a/
le
dd
E
C
A
rc
ric
C
n
a
i
a
p
ro
Af
rc
ro
a(
B)
E
r
n
n
S
M
te
a(
A)
a
r
lA
f
u
ite
ed
tr
So
A
fi
ri
h
e
nd
a
en
tra
l
i
a
ut
h/
Ce
s
nt
r
So
la
ra
ut
lA
er
m
er
Eu
ic
t
a
op
e/
m
e
ca
ra
W
ne
es
n
r
No
r th u
p
er
e
n
Eu
ro
pe
u
e
N
As
rh
a
e
(A
n
)
Af
ic
sa
(B
)
i
e
Am
s
t
So
i
a
rc
Au
as
t
0
Citrus fruits are frequently available and accounted
for 30-35% of total fruits in the Americas and
Australia and South/Central America, and 2026% in Eastern Europe, Northern Africa/Middle
East, South America and Southern Europe/
Mediterranean, respectively. In the remaining
regions, citrus fruits accounted for less than 20% of
total fruits. Oranges were the predominant citrus
fruit available across most regions but Asia (A and
B) had higher availability of tangerines, mandarins
and clementines. The Americas, Australia and South/
Central America had higher availability of lemons,
limes and grapefruits compared to other regions.
e
th
ou
Citrus fruits are rich sources of vitamin C, as well as
phytonutrients, such as hesperidin (e.g., lemons,
limes, and oranges), beta-cryptoxanthin (e.g.,
tangerines and oranges) and lycopene (e.g., red or
pink grapefruit).38, 39 Lycopene has been shown to
support prostate health,8 as well as promote lung9
and stomach health.10-11 Hesperidin has been shown
to have effects on heart health in part because of its
lipid-lowering properties.27
9
FRUIT AVAILABILITY
MELONS
30
Melons deliver phytonutrients, such as lycopene
(e.g., watermelon) and beta-carotene (e.g.,
cantaloupe).38, 39 In addition to supporting healthy
immune function,25 beta-carotene also supports
healthy growth and development.22
35
25
20
15
10
5
0
a
i
p
ro
i
er
c
So
ut
d
h/
Ce
nt
So
li a
ra
ut
lA
e
m
n
e
o
ric
Eu
a
ro
pe
/M
e
rc
ed
a
ite
W
an
es
e
n
No
r th u
er
e
n
Eu
E
ro
st
pe
er
n
Eu
ro
pe
N
As
h
ia
r
(A
)
f
ca
sa
/M
(B
i
)
en
tra
as
t
l
fi
e
a(
tr
A)
lA
fri
S
ca
(B
)
n
Af
rc
a
Watermelons and other melons, including cantaloupes,
were also among the top contributors to fruit availability
in Eastern Europe, Northern Africa/Middle East and Asia
(A). accounting for 20%-32%. Watermelons made the
predominant contribution to melon availability across
all regions but other melons, such as cantaloupes,
contributed to availability in Southern Europe/
Mediterranean, Northern Africa/Middle East and Asia (A).
Figure 5. Variety of Watermelons/Other Melons as
Am
n
sa
ia
ra
st
Au
S
h
u
th
Am
rr
rn
te
E
A
a
r
or
t
e
n
A
i
le
dd
ri
E
A
C
rc
C
n
a
o
r
he
ut
Other Melons (including Cantaloupe)
Watermelons
POME FRUITS
Quercetin is the phytonutrient that is most prevalent in
pome fruits.38, 39 Quercetin is important for maintaining
blood vessel health and heart health.14, 15
25
In the European regions, pome fruits make up 19-24% of
available fruits, although pome accounted for no more
than 16% of total fruit available in other regions. Apples
were the predominant pome fruit across all regions, with
pears making larger contributions in Southern Europe/
Mediterranean and Asia (A and B). Quinces were only
available in a few regions.
Figure 6. Variety of Pome Fruits as
20
15
10
5
0
ic a
sa
So
nd
ut
A
h/
C
st
en
o
ra
tra
li a
th
lA
er
m
S
e
o
ur
ric
op
th
a
e/
m
e
ed
ri
ite
a
rr
W
an
es
te
an
rn
No
Eu
rt
ro
he
pe
rn
Eu
Ea
r
o
st
pe
er
n
Eu
ro
pe
As
o
ia
e
(A
)
As
fi
ia
(B
)
d
Ce
nt
E
as
ra
t
lA
fri
Ce
ca
ta
(A
)
lA
fr
So
a(
ut
B)
he
rn
Af
ric
a
c
u
Am
er
u
n
S
e
A
E
M
N
r th
rn
A
r
/M
ca
i
ic
e
dl
n
r
u
Quinces
Pears
Apples
10
FRUIT AVAILABILITY
BERRIES
Figure 7. Variety of Berries as
Berries and other small fruits (e.g., strawberries,
raspberries, gooseberries, currants, blueberries,
cranberries and grapes), accounted for a small
proportion of fruits available in Southern Europe/
Mediterranean, Eastern Europe and Northern Africa/
Middle East regions and were low (no more than
10%) or virtually nonexistent in the other regions.
Berries are an excellent source of anthocyanidin
(e.g., blueberries, currants, cranberries, raspberries,
red grapes, and strawberries).38, 39 Anthocyanidin
is important for cell health,17, 18 skin health19 and
supporting digestive health.20
15
12
9
6
3
r
e
Grapes
Cranberries
Blueberries
Currants
Gooseberries
Raspberries
Strawberries
E
pe
ro
(A
)
pe
ro
a
N
r th
rn
A
B
t
B
(
)
d
Ce
nt
as
ra
lA
f
Ce
ca
tr
(A
)
lA
fr
So
c
ut
(
he
)
rn
Af
ica
d
o
E
As
pe
ro
ia
rc
fi
n
sa
ia
t
E
As
ia
a
ri
r
e
l
rc
So
ut
d
h/
us
Ce
nt
So
a
ia
ra
ut
lA
he
m
rn
S
e
Eu
ica
ut
h
op
Am
/M
e
e
ca
ie
rra
W
ne
es
te
n
rn
No
r th u
er
n
u
E
st
er
n
u
Am
e
A
tr
o
0
M
a/
i
e
dl
E
ia
ri
n
r
a
KEY FINDINGS
The fruit availability data presented in this section highlight the variations in fruit availability across
the globe. These differences suggest that both quantity and variety of phytonutrient consumption
may vary widely in different regions of the world.
11
VEGETABLE AVAILABILITY
Figure 8. Variety of Fruiting Vegetables as
a Percentage of Total Vegetables
FRUITING VEGETABLES (EXCLUDING
CUCURBITS)/MUSHROOMS
percent (%) of total vegetables
40
30
20
10
12
(
a
t
(
B)
i
dl
e
en
E
tra
s
lA
f
Ce
a
tra
(A
)
lA
fr
So
ca
ut
B)
he
rn
Af
ric
a
As
ia
rn
(A
)
e
op
ca
/M
e
ric
d
i
n
C
th
er
n
No
r
Figure 9. Variety of Brassica Vegetables as
30
25
20
15
10
e
Cauliflowers and Broccoli
Cabbages and Other Brassicas
o
t
n
er
C
n
ri
c
B)
a
er
n
r
ica
)
(
c
fi
lA
a
r
th
n
o
Ce
A
a
f
(A
r
Af
t
r
t
u
r
Ea
s
i
M
a/
le
dd
ta
l
i
As
a
(A
)
i
e
t
pe
ro
Eu
c
a
rn
As
a
p
Eu
ro
n
r
e
e
W
pe
S
o
ed
e
Af
i
M
ro
Eu
rh
u
t
h
n
er
st
e
u
an
s
S
e
E
i
No
r
nd
sa
e
Am
N
Am
l
So
ut
h/
Ce
ra
nt
So
ia
ra
u
lA
h
m
rn
e
o
ric
E
t
a
r
pe
/
rc
a
it
rra
ne
a
ic
st
Au
th
0
(B
)
5
er
Brassica vegetables are good sources of phytonutrients,
such as anthocyanidin (e.g., red cabbages), betacarotene (e.g., Chinese cabbages) lutein/zeaxanthin and
glucosinolate (e.g., brussel sprouts and broccoli).38-41
Beta-carotene is important for heart health23 and healthy
immune function.25 Lutein/zeaxanthin5-7 and betacarotene24 both support vision health. Glucosinolates
have been shown to have strong antioxidant effects40, 41
and provide cell protection against outdoor pollutants.42
e
Mushrooms and Truffles
Maize
Okra
Eggplants
Tomatoes
BRASSICA VEGETABLES
Brassica vegetables represented 29% of available
vegetables in Asia (B), 21% in Southern Africa and
16%-19% in Western, Northern and Eastern European
regions and Asia (A). Cabbages and other brassicas were
the predominant vegetables available in this category.
Cauliflower and broccoli also made contributions to
brassica availability in Asia (A), Western Europe and
South/Central America but were almost completely
absent in Central Africa (A and B).
o
Af
ri
r
u
As
ia
0
ica
sa
So
nd
ut
Au
h/
Ce
st
ra
nt
So
li a
r
ut
al
he
Am
rn
S
e
ou
ric
Eu
th
a
ro
pe
Am
/M
e
ric
ed
a
ite
rra
W
ne
es
an
te
n
No
E
r
r th
p
er
n
Eu
Ea
r
op
st
e
Eu
r
Tomatoes are rich sources of the carotenoid lycopene and
a source of alpha-carotene and beta-carotene.38, 39 Corn
is a good source of lutein/zeaxanthin, which have been
found to be protective for eye health especially in aging
populations,5-7 and eggplants contain anthocyanidin and
other phenolic compounds, which have been shown to
support cell health.17, 18, 38, 39
50
Am
er
Fruiting vegetables, excluding cucurbits, accounted for
the greatest proportion of total available vegetables
in most regions. This category accounted for 23%-53%
of vegetables available in all regions except Northern
regions of Europe and parts of Asia (B). Tomatoes were
the most common fruiting vegetable across all regions,
and corn accounted for a portion of fruiting vegetables,
particularly in Central Africa (A and B) and South/Central
America. In Asia (A) and Northern Africa/Middle East,
eggplants were more commonly available.
60
FRUITING VEGETABLES (INCLUDING CUCURBITS)
Figure 10. Variety of Fruiting Vegetables Including
Cucurbits as a Percentage of Total Vegetables
Fruiting vegetables, including cucurbits, accounted for
12-21% of available vegetables in all regions, except for
South America. The vegetable type that predominated in
this category differed considerably across the regions. In
Central Africa (A), pumpkins, squash and gourds were the
most commonly available fruiting vegetables, while in
Northern Europe, Eastern Europe and Asia (A), cucumbers
and gherkins were more available. In South/Central
America and Central Africa (B), chilies and peppers
were more available.
25
20
15
10
5
i
pe
e
ica
sa
So
nd
ut
A
h/
Ce
tra
nt
So
li a
ra
ut
lA
he
m
rn
So
er
Eu
ica
ut
ro
pe
/M
rc
ed
a
ite
rra
n
es
e
a
te
n
n
No
r th
p
er
n
Eu
Ea
r
o
st
er
n
u
us
e
Am
h
r
ro
Eu
E
pe
ro
si
e
Ea
t
(
i
a
i
n
er
r
r
N
rth
e
n
Am
er
W
Chillies and Peppers, Green
Cucumbers and Gherkins
Pumpkins, Squash and Gourds
(
As
ia
(A
)
Af
A
ric
a
/M
B)
id
dl
Ce
nt
ra
s
lA
fri
Ce
ca
ta
(A
)
lA
fr
So
ca
ut
B
h
)
n
Af
rc
a
0
o
LEAFY VEGETABLES
Figure 11. Variety of Leafy Vegetables as
Availability of leafy vegetables was relatively low
across all regions accounting for only 12% or less of
available vegetables. Lettuce and chicory were the
predominant types of leafy vegetables available across
all regions. Asia A and Asia B were the only regions
that had aquatic plants.
15
12
9
6
3
E
No
n
er
r th
r
n
Ce
ou
t
i
a
(
B)
Af
al
Af
rc
A)
(
ric
a
ica
s
n
fr
h
M
a/
t
tr
rc
Ea
S
A
e
dl
id
ta
lA
a
(
B)
a
si
Ce
(
A)
i
A
p
n
e
As
a
p
ro
Eu
fi
N
t
e
er
n
s
h
t
or
ro
Eu
er
Leafy vegetables deliver phytonutrients such as
beta-carotene (e.g., spinach and romaine lettuce),
lutein and zeaxanthin (e.g., lettuce and chicory, kale,
spinach) and quercetin (e.g. radicchio).38, 39 Lutein and
zeaxanthin are key nutrients in supporting eye health
throughout life.5-7
n
So
ut
h
e
e
er
n
er
t
p
n
a
rra
ne
i
ed
te
ro
Eu
n
r
o
ur
a
W
es
M
pe
/
o
i
rc
e
Am
ra
ric
S
th
/C
en
e
ut
h
l
ta
r
us
a
ia
l
Am
t
So
A
rc
nd
sa
ia
e
u
m
A
E
0
Pumpkins and butternut squash are sources of alphacarotene. Butternut squash also contains beta-carotene
and beta-cryptoxanthin. Red peppers are sources of betacryptoxanthin and other peppers contain quercetin.38, 39
Alpha-carotene, beta-carotene and beta-cryptoxanthin
all support heart health.23 Beta-carotene and betacryptoxanthin are also important for bone health.26, 28
Quercetin is important for heart health and blood vessel
health by maintaining healthy blood pressure.14, 15
Aquatic Plants, All
Cassava Leaves
Spinach
Lettuce and Chicory
13
ROOT VEGETABLES
Figure 12. Variety of Root Vegetables as
Root vegetables (e.g., carrots and turnips) provided
13-19% of total vegetables available for consumption in
Western and Northern Europe, while in all other regions
they only accounted for 1%-8% of availability. Some root
vegetables are excellent sources of carotenoids, including
alpha- and beta-carotene (e.g., carrots).38, 39 Alpha- and
beta-carotene are important for vision health21, 24 as well
as healthy growth and development.22
20
15
10
5
E
No
n
er
r th
n
Ce
ou
t
i
a
B)
(
Af
rc
Af
al
h
r
(
A)
s
n
fr
ric
a
ica
lA
M
a/
t
tr
rc
Ea
S
A
e
dl
id
ta
si
fi
a
(
B)
A)
(
a
i
Ce
n
e
A
p
ro
Eu
As
a
ur
op
t
e
er
n
n
he
r
t
E
er
n
So
ut
h
e
o
r
N
e
e
s
n
ur
op
a
rra
ne
W
i
ed
E
n
r
o
ur
te
a
st
er
h
M
pe
/
S
o
i
rc
ric
e
Am
e
ut
ra
us
l
ta
r
th
/C
en
A
So
A
rc
nd
sa
ia
e
u
m
a
ia
l
Am
t
E
0
Carrots and Turnips
KEY FINDINGS
The vegetable availability data presented in this section highlight the variations in vegetable
availability across the globe. These differences suggest that both quantity and variety of
phytonutrient consumption may vary widely in different regions of the world.
14
CONCLUSION
CONCLUSION
In summary, a large proportion of adults around the world (60-87%)
consume fewer than the recommended minimum of five servings of fruits
and vegetables each day. In addition, there are notable differences in the
availability of different types of fruit and vegetables across geographical
regions. Because different types of fruits and vegetables provide various
levels and kinds of phytonutrients, variability in availability may influence
both quantity and variety of phytonutrient consumption. Other factors such
as the form in which fruits and vegetables are consumed (e.g., cooked or raw)
may also impact phytonutrient intakes. While this report considers potential
intake of phytonutrients from fruits and vegetables, it is important to note
that other plant-based foods may be a source of the phytonutrients
reviewed in this report.
Using the data on the availability of different types of fruits and vegetables
in geographic regions across the globe and information on sources of
phytonutrients in these fruits and vegetables, the Nutrilite Health Institute
concluded that commonly available fruits and vegetables in most regions
worldwide and their associated phytonutrients include:
Tropical and subtropical fruits, for example, plantains
(alpha-carotene, beta-carotene), mangos (beta-carotene),
papayas (beta-cryptoxanthin) and guavas (lycopene).
Fruiting vegetables, for example, tomatoes (alphacarotene, beta-carotene, and lycopene), corn (lutein/
zeaxanthin), and eggplants (anthocyanidin).
Additional analyses providing insight on associations between health and
intakes of different fruits and vegetables and the variety of phytonutrients
they contain, as well as how these intakes vary by gender, age and urban
versus rural locations hold potential to further our understanding of
phytonutrient intakes globally.
To learn more about the phytonutrient research led by Nutrilite Health Institute,
please contact Lindsay Pott at lindsay.pott@amway.com or Clare Wade at
clare.wade@amway.com. For Nutrilite Health Institute news,
please visit globalnews.amway.com.
15
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APPENDIX
2006 GEMS/FOOD CLUSTERS AND WORLD HEALTH SURVEY (WHS)
2002-2004 Fruit and Vegetable Consumption Data by Country
Source: Exponent, Inc. Global Assessment of Phytonutrient Intake by Level of Fruit and Vegetable Consumption. March 2014.
2006 GEMS/FOOD CLUSTERS
CLUSTER
A
COUNTRY NAME
WHS 2002-2004
FRUIT AND VEGETABLE
CONSUMPTION DATA
CLUSTER
C
Angola
Morocco
Cameroon
Saudi Arabia
Comoros
Côte d’Ivoire
YES
Tunisia
D
Armenia
Eritrea
Azerbaijan
Belarus
YES
Gabon
Bosnia and Herzegovina
Guinea
Bulgaria
Guinea Bissau
Georgia
Liberia
Iran, Islamic Rep of
Madagascar
Kazakhstan
Moldova, Republic of
Sao Tome & Principe
Romania
Seychelles
Russian Federation
Sierra Leone
Serbia and Montenegro
Somalia
Tajikistan
Uganda
The former Yugoslav Rep of
Macedonia
Yemen
Ukraine
Greece
E
Italy
Portugal
Spain
YES
Turkey
YES
United Arab Emirates
YES
Kuwait
YES
YES
Austria
Belgium
Lebanon
Jordan
YES
Uzbekistan
Israel
Iraq
YES
Turkmenistan
Cyprus
Egypt
YES
Kyrgyzstan
YES
Rwanda
Algeria
YES
Albania
Djibouti
Mauritius
YES
Syrian Arab Republic
YES
Ethiopia
C
Libya Arab Jamahiriya
Burundi
Central African Republic
B
COUNTRY NAME
WHS 2002-2004
FRUIT AND VEGETABLE
CONSUMPTION DATA
Croatia
YES
Czech Republic
YES
Denmark
France
Germany
Hungary
YES
Ireland
Luxembourg
Malta
17
APPENDIX
CLUSTER
E
COUNTRY NAME
WHS 2002-2004
FRUIT AND VEGETABLE
CONSUMPTION DATA
CLUSTER
Netherlands
Paraguay
Poland
Peru
Slovakia
YES
Saint Kitts & Nevis
Slovenia
YES
St. Vincent & Grenadine
I
Switzerland
Estonia
YES
Cape Verde
Ghana
YES
Iceland
Kenya
YES
YES
Lesotho
Lithuania
Malawi
Norway
Mozambique
Sweden
Namibia
YES
Afghanistan
South Africa
YES
Swaziland
YES
Bangladesh
YES
China
YES
United Republic of Tanzania
India
YES
Zambia
YES
Zimbabwe
YES
Burkina Faso
YES
Chad
YES
Congo
YES
Indonesia
Laos
YES
Malaysi
YES
J
Mongolia
Myanmar
YES
Congo, Democratic Rep of
Nepal
YES
Gambia
Pakistan
YES
Mali
YES
Sri Lanka
YES
Mauritania
YES
Niger
Thailand
Viet Nam
YES
Nigeria
Bolivia
Senegal
El Salvador
Sudan
Guatemala
18
YES
Togo
Cambodia
H
Benin
Finland
Latvia
G
YES
Botswana
United Kingdom
F
COUNTRY NAME
WHS 2002-2004
FRUIT AND VEGETABLE
CONSUMPTION DATA
YES
K
Antigua & Barbuda
Haiti
Bahamas
Honduras
Barbados
Mexico
Belize
Nicaragua
Brazil
Panama
Columbia
YES
APPENDIX
CLUSTER
K
COUNTRY NAME
WHS 2002-2004
FRUIT AND VEGETABLE
CONSUMPTION DATA
Costa Rica
Cuba
Dominica
Dominican Republic
YES
Ecuador
YES
Grenada
Guyana
Jamaica
Saint Lucia
Suriname
Trinidad and Tobago
Venezuela
L
Brunei Darussalam
Democratic People’s Rep of
Korea
Fiji
Japan
Kiribati
Maldives
New Caledonia
Papua New Guinea
Philippines
YES
Republic of Korea
Solomon Islands
Vanuatu
M
Argentina
Australia
Canada
Chile
New Zealand
United States
Uruguay
YES
19

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