1. Plant Foods and Health

  1. Andrew Salter2,
  2. Dr Helen Wiseman3 and
  3. Gregory Tucker2
  1. Judith Buttriss

Published Online: 21 FEB 2012

DOI: 10.1002/9781118253649.ch1



How to Cite

Buttriss, J. (2012) Plant Foods and Health, in Phytonutrients (eds A. Salter, H. Wiseman and G. Tucker), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781118253649.ch1

Editor Information

  1. 2

    Nutritional Sciences Division, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK

  2. 3

    Nutritional Sciences, Diabetes and Nutritional Sciences Division, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London, SE1 9NH, UK

Author Information

  1. British Nutrition Foundation, High Holborn House, 52-54 High Holborn, London WC1V 6RQ, UK

Publication History

  1. Published Online: 21 FEB 2012
  2. Published Print: 23 MAR 2012

ISBN Information

Print ISBN: 9781405131513

Online ISBN: 9781118253649



  • plant foods, nutrients in diet;
  • nutrient manufacture, enhancing levels;
  • bioactive substances or phytochemicals;
  • mechanisms, underpinning health effects;
  • pro- and antioxidants, oxidative stress;
  • EFSA, and health claims;
  • wholegrain consumption, on CVD;
  • flavonoids, protective mechanisms in CVD;
  • UK ‘5 a day’ logo;
  • parallel mechanistic studies


This chapter contains sections titled:

  • Introduction

  • Historical changes in the plant content of the human diet

  • Changing composition of dietary constituents in the past 50 years

  • Plants – nutrients and other constituents

  • A summary of the evidence linking plant food intake and health

  • Plant foods and health: overall conclusions

  • Recommendations and current policy on plant food intake

  • Current consumption patterns

  • Conclusions

  • Acknowledgement