Plasma Ascorbic Acid, A Priori Diet Quality Score, and Incident Hypertension: A Prospective Cohort Study.
Plasma Ascorbic Acid, A Priori Diet Quality Score, and Incident Hypertension: A Prospective Cohort Study.
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DOI：
10.1371/journal.pone.0144920
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发表时间：
2015
期刊：
影响因子：
3.7
通讯作者：
Gross MD
中科院分区：
文献类型：
--
作者：
Buijsse B;Jacobs DR Jr;Steffen LM;Kromhout D;Gross MD
维生素 C 本身或通过健康的饮食模式可以降低患高血压的风险。我们评估了血浆抗坏血酸和先验饮食质量评分是否与高血压发生有关，以及它们是否可以解释彼此的预测能力。数据来自年轻人冠状动脉风险发展研究（1995-1996 年第 10 年研究）中最初无高血压的 2884 名黑人和白人成年人（43% 黑人，平均年龄 35 岁）。第 10 年评估血浆抗坏血酸，第 7 年评估饮食质量评分。第 10 年至第 25 年期间记录了 840 例高血压病例。经过多次调整后，第 7 年饮食质量评分每升高 12 分 (1 SD)，第 10 年血浆抗坏血酸平均升高 3.7 μmol/L (95% CI 2.9 至 4.6)。 Cox 回归模型 抗坏血酸含量每升高 19.6 μmol/L (1 SD)，高血压风险比为 0.85 (95% CI 0.79–0.92)，饮食评分每升高 12 分，高血压风险比为 0.86 (95% CI 0.79–0.94)。随着抗坏血酸和饮食质量评分的相互调整，或者根据人体测量变量、糖尿病和第 10 年收缩压进行调整，这些风险比几乎没有变化。膳食维生素 C 和几种维生素 C 含量高的食物组的摄入量与高血压呈负相关，而补充维生素 C 则不然。总之，血浆抗坏血酸和先验饮食质量评分独立预测高血压。这表明通过改善整体饮食质量和/或维生素 C 状况可以降低高血压风险。饮食中观察到的负相关性而非补充维生素 C 的负相关性表明，除了不吸烟和其他防止抗坏血酸消耗的饮食习惯外，最好通过食用富含维生素 C 的食物来改善维生素 C 状态。
Vitamin C may reduce risk of hypertension, either in itself or by marking a healthy diet pattern. We assessed whether plasma ascorbic acid and the a priori diet quality score relate to incident hypertension and whether they explain each other’s predictive abilities. Data were from 2884 black and white adults (43% black, mean age 35 years) initially hypertension-free in the Coronary Artery Risk Development in Young Adults Study (study year 10, 1995–1996). Plasma ascorbic acid was assessed at year 10 and the diet quality score at year 7. Eight-hundred-and-forty cases of hypertension were documented between years 10 and 25. After multiple adjustments, each 12-point (1 SD) higher diet quality score at year 7 related to mean 3.7 μmol/L (95% CI 2.9 to 4.6) higher plasma ascorbic acid at year 10. In separate multiple-adjusted Cox regression models, the hazard ratio of hypertension per 19.6-μmol/L (1 SD) higher ascorbic acid was 0.85 (95% CI 0.79–0.92) and per 12-points higher diet score 0.86 (95% CI 0.79–0.94). These hazard ratios changed little with mutual adjustment of ascorbic acid and diet quality score for each other, or when adjusted for anthropometric variables, diabetes, and systolic blood pressure at year 10. Intake of dietary vitamin C and several food groups high in vitamin C content were inversely related to hypertension, whereas supplemental vitamin C was not. In conclusion, plasma ascorbic acid and the a priori diet quality score independently predict hypertension. This suggests that hypertension risk is reduced by improving overall diet quality and/or vitamin C status. The inverse association seen for dietary but not for supplemental vitamin C suggests that vitamin C status is preferably improved by eating foods rich in vitamin C, in addition to not smoking and other dietary habits that prevent ascorbic acid from depletion.