Fruit

Fruit and Miscarriage

Eating 2+ servings of fruit per day lowers risk of miscarriage by 70%

The risk of miscarriage was inversely and significantly related to fruit consumption. The multivariate odds ratio was 0.3 for fruit, in women reporting 14 or more portions per week in comparison to those consuming fewer than seven portions/week. (Adjusted for age, BMI, marital status, education, number of previous miscarriages, coffee and alcohol intake before pregnancy)

http://www.mendeley.com/research/dietary-factors-risk-spontaneous-abortion/#page-1

Eating fresh fruit and vegetables daily lowers risk of miscarriage by 46%

A study of thousands of pregnant women revealed those who ate fresh fruits and vegetables daily or on most days in pregnancy were 46 percent less likely to have a miscarriage compared to those who did not use fruits and veggies as often.

http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0528.2006.01193.x/full

Fruit and Fertility

Eating high fiber fruits linked to fertility in large study

In a study of some 17,000 women conducted by the Harvard School of Public Health, researchers were able to define a group of "fertility foods" able to improve odds. Eating more high fiber, low-glycemic foods -- like whole grains, vegetables, and some fruits, while reducing the intake of refined carbohydrates and sugars was one of the dietary tenets that were key to increasing fertility.

http://www.webmd.com/baby/features/getting-pregnant-easy-ways-to-encourage-fertility

Fruit and Hormones

Grapefruit boosts estrogen and increases risk of breast cancer

We found a statistically significant positive association between whole grapefruit intake (we had no information on grapefruit juice intake) and endogenous serum estrogen level among 242 naturally postmenopausal Latina women not taking menopausal hormone therapy. Since it is well established that serum estrogen concentration is associated with postmenopausal breast cancer risk, it is plausible that regular intake of grapefruit would increase a woman’s risk of breast cancer. Therefore, we recently investigated whole grapefruit intake in association with breast cancer risk among postmenopausal women. A total of 1,657 incident breast cancer cases were available for analysis. Grapefruit intake was significantly associated with an increased risk of breast cancer (relative risk = 1.30), for subjects in the highest category of intake, i.e., one-quarter grapefruit or more per day, compared to non-consumers. The relative risk of breast cancer associated with consumption of ¼ grapefruit or more per day compared to non-consumers was 44% higher among women who had never used hormone therapy; 36% higher in current estrogen therapy users, and 27% higher among current estrogen+progestin therapy users. The risk of breast cancer associated with consumption of grapefruit was 32% higher among lean/normal weight women and 26% higher among overweight/obese women. Taken together, these results suggest that the risk of breast cancer associated with grapefruit intake is stronger for subgroups of women with lower circulating estrogen levels. To our knowledge, this was the first report of a commonly consumed food that may increase the risk of breast cancer. If confirmed, these new findings have important public health implications.

http://www.cbcrp.org/research/PageGrant.asp?grant_id=2274

Fruit lowers androstenedione by 12%

In contrast, higher dietary fiber intake was associated with lower serum levels of androstenedione (higher in women who miscarry) (-8% between the lowest and highest quartiles of intake), but not estrogens. Similarly, consumption of fruits (-12%), vegetables (-9%) and whole grains (-7%) showed inverse associations with androstenedione levels. CONCLUSIONS: The consistency of the observed differences in sex hormone levels associated with fiber-rich foods indicates that these nutritional factors may affect sex hormone concentrations and play a role in breast cancer etiology and prevention.

http://www.ncbi.nlm.nih.gov/pubmed/17010253