Male and female low-F & V consumers who had a 1.5-fold increased risk of CVD ( n = 174 ) were randomly assigned to receive an HF F&V , an LF F&V , or a habitual diet , with HF and LF F&V amounts sequentially increasing by 2 , 4 , and 6 ( +2 , +4 , and +6 ) portions/d every 6 wk over habitual intakes .