ANTIOXIDANT VITAMIN INTAKE AND CORONARY MORTALITY IN A LONGITUDINAL POPULATION STUDY
ANTIOXIDANT VITAMIN INTAKE AND CORONARY MORTALITY IN A LONGITUDINAL POPULATION STUDY
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DOI：
10.1093/oxfordjournals.aje.a116964
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发表时间：
1994-06-15
影响因子：
5
通讯作者：
AROMAA, A
中科院分区：
文献类型：
--
作者：
KNEKT, P;REUNANEN, A;AROMAA, A
脂蛋白的氧化被认为会促进动脉粥样硬化，因此，大量摄入抗氧化剂营养素可能会预防冠心病。对5133名年龄在30-69岁、最初没有心脏病的芬兰男性和女性的饮食胡萝卜素、维生素C和维生素E的摄入量与随后的冠状动脉死亡率之间的关系进行了研究。食物消费量采用涵盖上一年总习惯性饮食的饮食历史法进行估算。总共有244例新的致命冠心病病例发生在从1966-1972年开始的平均14年的随访期间。男性和女性膳食维生素E摄入量与冠状动脉死亡率呈负相关，最高摄入量和最低摄入量之间的相对危险度分别为0.68(趋势=0.01)和0.35(趋势=0.01)。妇女膳食中维生素C和类胡萝卜素的摄入量以及男子和妇女中这些微量营养素的重要食物来源，即蔬菜和水果的摄入量也存在类似的相关性。这些关联并不归因于冠心病的主要非饮食危险因素的混杂，即年龄、吸烟、血清胆固醇、高血压或相对体重。结果支持了抗氧化维生素预防冠心病的假设，但不能排除富含这些微量营养素的食物也含有其他提供保护的成分。
Oxidation of lipoproteins is hypothesized to promote atherosclerosis and, thus, a high intake of antioxidant nutrients may protect against coronary heart disease. The relation between the intakes of dietary carotene, vitamin C, and vitamin E and the subsequent coronary mortality was studied in a cohort of 5,133 Finnish men and women aged 30-69 years and initially free from heart disease. Food consumption was estimated by the dietary history method covering the total habitual diet during the previous year. Altogether, 244 new fatal coronary heart disease cases occurred during a mean follow-up of 14 years beginning in 1966-1972. An inverse association was observed between dietary vitamin E intake and coronary mortality in both men and women with relative risks of 0.68 (p for trend = 0.01) and 0.35 (p for trend < 0.01), respectively, between the highest and lowest tertiles of the intake. Similar associations were observed for the dietary intake of vitamin C and carotenoids among women and for the intake of important food sources of these micronutrients, i.e., of vegetables and fruits, among both men and women. The associations were not attributable to confounding by major nondietary risk factors of coronary heart disease, i.e., age, smoking, serum cholesterol, hypertension, or relative weight. The results support the hypothesis that antioxidant vitamins protect against coronary heart disease, but it cannot be excluded that foods rich in these micronutrients also contain other constituents that provide the protection.