Strawberry intake, lipids, C-reactive protein, and the risk of cardiovascular disease in women
Strawberry intake, lipids, C-reactive protein, and the risk of cardiovascular disease in women
复制标题
DOI：
10.1080/07315724.2007.10719615
复制
发表时间：
2007-08-01
影响因子：
3.5
通讯作者：
Buring, Julie E.
中科院分区：
文献类型：
--
作者：
Sesso, Howard D.;Gaziano, J. Michael;Buring, Julie E.
目的：有间接证据表明，含有几种关键营养素的草莓可能与心血管疾病（CVD）的风险有关。在妇女健康研究中，我们研究了草莓的摄入量与心血管疾病风险的前瞻性关联在38,176名妇女和其横截面与血脂和C反应蛋白（CRP）在一个子集的26,966 women.Methods：草莓的摄入量进行了评估，从基线半定量食物频率问卷，沿着与其他自我报告的生活方式，临床和饮食因素。参与者返回基线血液进行血脂和CRP分析。我们计算了总CVD的相对危险度（RR）（1 004宗）（包括确诊的心肌梗死、卒中、血运重建和心血管死亡）。结果：在基线时，25.6%，41.9%，24.8%和7.7%的女性报告相应的草莓摄入量为零，1-3份/月，1份/周，>= 2次/周。对于总CVD，草莓摄入量增加类别的多变量RR（95%置信区间）分别为1.00（参考）、1.01（0.85-1.19）、0.95（0.77-1.17）和1.27（0.94-1.72）（P，趋势= 0.06）。我们发现，个体心血管终点和比较草莓摄入量类别的脂质和CRP平均水平也缺乏类似的相关性。然而，女性消费>= 2份/周与没有有一个边界显着的，多变量降低14%的可能性升高CRP>= 3 mg/L的结论：草莓摄入量与事件的风险CVD，血脂，或CRP在中年和老年妇女，虽然较高的草莓摄入量可能会略有降低CRP水平升高的可能性。需要更多的流行病学数据来阐明草莓在CVD预防中的任何作用。
Objective: There is indirect evidence suggesting that strawberries, containing several key nutrients, may be associated with the risk of cardiovascular disease (CVD). In the Women's Health Study, we examined strawberry intake for both its prospective association with CVD risk in 38,176 women and its cross-sectional association with lipids and C-reactive protein (CRP) in a subset of 26,966 women.Methods: Strawberry intake was assessed from a baseline semiquantitative food frequency questionnaire, along with other self-reported lifestyle, clinical and dietary factors. Participants returned baseline bloods which were assayed for lipids and CRP. We computed the relative risks (RRs) for total CVD (1,004 cases) (including confirmed myocardial infarction, stroke, revascularization, and cardiovascular death) occurring during 10.9 years of follow-up.Results: At baseline, 25.6%, 41.9%, 24.8%, and 7.7% of women reported corresponding strawberry intake of none, 1-3 servings/month, 1 serving/week, and >= 2 servings/week. For total CVD, the multivariate RRs (95% confidence intervals) for increasing categories of strawberry intake were 1.00 (ref), 1.01 (0.85-1.19), 0.95 (0.77-1.17), and 1.27 (0.94-1.72) (P, trend = 0.06). We found a similar lack of an association for individual cardiovascular endpoints and comparing mean levels of lipids and CRP by category of strawberry intake. However, women consuming >= 2 servings/week versus none had a borderline significant, multivariate 14% lower likelihood of an elevated CRP of >= 3 mg/L.Conclusions: Strawberry intake was unassociated with the risk of incident CVD, lipids, or CRP in middle-aged and older women, though higher strawberry intake may slightly reduce the likelihood of having elevated CRP levels. Additional epidemiologic data are needed to clarify any role of strawberries in CVD prevention.