Association of insufficiency fruits and vegetables consumption and cardiovascular diseases risk among beverage industrial workers and their spouses in Rwanda

Abstract

Background Cardiovascular diseases risk and premature death have been associated with low fruits and vegetables intake. Around 5.6 to 7.8 million of global premature deaths were declared due to insufficient intake of fruits and vegetables. The objective of this study was to assess the association between fruits and vegetables intake and fatal and non-fatal cardiovascular disease (CVD) risk. Methods Employing a cross-sectional analytical design, 440 study participants aged between 30 and 75 years participated in this study using Cochrane sample size formula and stratified random sampling combined with simple random sampling. Stepwise questionnaire, clinical forms and biological blood samples were used to get socio-demographic, fruits, and vegetables(F&V) data and prior information for predicting the cardiovascular risk with cox regression analysis through Framingham general risk score. Chi-square and logistic regression statistical analysis were used to assess the association between F&V intake and categorized cardiovascular diseases risk (low CVD risk:<10% and elevated CVD risk > = 10%). The significance threshold was set at p < 0.05 and 95%CI. Results The findings of this study revealed that the mean age was 44.92 years with interquartile range of IQR: 45(38-51.75). Around 75.9% of study participants consumed vegetables for two days and fewer in a typical week, and 79.8% of participants were found to consume less than one serving. Additionally, consuming vegetables below three days in a typical week was associated with elevated cardiovascular disease risk ( > = 10%) with AOR: 5.869, 95% CI: 2.710-12.714, p < 0.001. Having less than one serving of vegetables or consuming none were associated with a twofold increase in elevated cardiovascular disease risk ( > = 10%) with AOR: 2.135, 95% CI: 1.136–4.010, p = 0.01. Moreover, consuming less than one serving of fruits was associated with a fourfold increase in elevated cardiovascular disease risk ( > = 10%) with AOR: 4.41, 95% CI: 1.938–10.042, p < 0.001. Conclusion This study concludes that consuming a low quantity of servings and infrequent intake of fruits and vegetables in a typical week is associated with an elevated risk of cardiovascular diseases ( > = 10%).