Prevention Potential of Citrus

There is considerable evidence that citrus foods may help reduce the risk, or retard the progression, of several serious diseases and disorders;

Cardiovascular disease

It is well accepted that a diet low in saturated fat and cholesterol and rich in fruits and vegetables reduces the risk of heart disease. Epidemiological studies have also shown a significant association between vitamin C intake and protection against cardiovascular mortality.

Cancer

There is reasonable scientific support for vitamin C's protective role in cancer. Many of the animal, cell culture and human studies have suggested it has a positive effect. However, epidemiological studies provide good evidence that protective effects are more closely associated with the consumption of fruits and vegetables rather than with the enormous levels of vitamin C often used in cell culture and animal studies.

Neural tube defects

During the first stage of pregnancy, adequate folate intake is critical for reducing the risk of severe birth defects, namely spina bifida and anencephaly. Regular consumption of citrus foods can help supply adequate folate and thus reduce the risk of these birth defects.

Anaemia

Vitamin C can increase the absorption of non-haem iron (the inorganic iron form found in plant foods) two to fourfold (Fleming et al., 1998). The bio-availability of non-haem iron is much lower than that of haem iron, which is found in foods of animal origin (Whitney and Rolfes, 1999). Consuming citrus fruits rich in vitamin C can help prevent anaemia and its devastating consequences.

Cataracts

Oxidation of the eye's lens plays a central role in the formation of age-related cataracts. Lower cataract risk has been shown in individuals with high blood concentrations or intakes of vitamin C and carotenoids. There is now evidence to show that a high level of vitamin C intake over the long term decreases the risk of cataract development.