Several meta-analyses have consistently demonstrated that the consumption of an adequate level of fruit and vegetables (F&V), along with other food groups, is associated with a low risk of all-cause mortality, and, as such, represents one of the major modifiable risk factors related to the growing burden of Non-Communicable Diseases (NCDs). The aim of the present narrative review was to provide an up-to-date analysis of systematic reviews and meta-analyses published in the past five years, dealing with the effects of F&V consumption on human health, focusing on specific pathologies, such as total mortality, cancer, cardiovascular diseases (CVDs), type 2 diabetes, intestinal inflammation, and bone and respiratory illnesses. The results of our evaluation confirmed and consolidated the protective role of F&V consumption against the development of NCDs, especially CVDs. However, the need to corroborate existing evidence and clarify the role of confounding factors by performing additional randomized control trials and adopting more standardized approaches and study designs also emerged. Moreover, evaluating the protective role of fruit and vegetables as separate food categories appeared to be one of the most interesting areas to investigate in the near future. Overall, these outcomes could help in addressing future research to better establish a causal relationship between F&V consumption and human health.

The fresh-cut industry supplies the food market with healthy fresh fruit and vegetables and, in that way, may contribute to improve the nutritional status of the general population. On the other hand, over the last few years increasing concerns have been raised regarding the environmental impact of the fresh-cut industry, human health risks from exposure to disinfection by-products found in fresh-cut products and chlorine-based disinfection treatments during produce processing. This review provides a comprehensive view of the main interlinked aspects related to food safety and environmental impact of processing of fresh-cut vegetables. Advantages and downsides of the mainstream disinfection strategy, based on the use of chlorine-related disinfecting agents, along with some alternative treatments close to a wide commercial application, are discussed. Limitation in the application of these strategies to processing of organic fresh-cut produce are also highlighted, examining the specific environmental and food safety problems in the organic sector. Areas where lack of available information hinders at present a clear understanding of priorities of research and action are pointed out. Innovative conceptual tools are proposed to address these multiple and interlinking issues and to overcome limitations of currently available technologies. A comprehensive and multidisciplinary approach is suggested to move toward a more safe and environmentally sustainable production of fresh-cut products.