Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study
Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study
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DOI：
10.1093/ajcn/85.6.1606
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发表时间：
2007-06-01
影响因子：
7.1
通讯作者：
Blomhoff, Rune
中科院分区：
文献类型：
--
作者：
Jacobs, David R., Jr.;Andersen, Lene Frost;Blomhoff, Rune
背景：近年来研究表明，氧化应激、感染和炎症是几种主要疾病的主要病理生理因素。目的：研究全谷物摄入与非心血管、非癌症炎症性疾病死亡的关系。设计：在1986年基线时年龄为55-69岁的绝经后妇女（n = 41836）随访17年。在基线时排除心血管疾病、癌症、糖尿病、结肠炎和肝硬化后，仍有27312名参与者，其中5552人在17年期间死亡。根据年龄、吸烟、肥胖、教育、体育活动和其他饮食因素调整比例风险回归模型。结果：炎症相关死亡与全谷物摄入呈负相关。与很少或从不食用全麦食品的女性相比，食用4-7份/周的风险比为0.69 (95% CI: 0.57, 0.83)，食用7.5-10.5份/周的风险比为0.79(0.66,0.95)，食用11-18.5份/周的风险比为0.64(0.53,0.79)，食用>= 19份/周的风险比为0.66(0.54,0.81)（趋势P = 0.01）。先前报道的全谷物摄入量与总死亡率和冠心病死亡率的负相关在随访17年后仍然存在。结论：与习惯性全谷物摄入相关的炎症性死亡率的降低比先前报道的冠心病和糖尿病的降低更大。由于在全谷物中发现的多种植物化学物质可能直接或间接地抑制氧化应激，并且由于氧化应激是炎症的不可避免的结果，我们认为全谷物成分减少氧化应激可能是保护作用的机制。
Background: It has recently been shown that oxidative stress, infection, and inflammation are predominant pathophysiologic factors for several major diseases.Objective: We investigated the association of whole-grain intake with death attributed to noncardiovascular, noncancer inflammatory diseases.Design: Postmenopausal women (n = 41836) aged 55-69 y at baseline in 1986 were followed for 17 y. After exclusions for cardiovascular disease, cancer, diabetes, colitis, and liver cirrhosis at baseline, 27 312 participants remained, of whom 5552 died during the 17 y. A proportional hazards regression model was adjusted for age, smoking, adiposity, education, physical activity, and other dietary factors.Results: Inflammation-related death was inversely associated with whole-grain intake. Compared with the hazard ratios in women who rarely or never ate whole-grain foods, the hazard ratio was 0.69 (95% CI: 0.57, 0.83) for those who consumed 4-7 servings/wk, 0.79 (0.66, 0.95) for 7.5-10.5 servings/wk, 0.64 (0.53, 0.79) for 11-18.5 servings/wk, and 0.66 (0.54, 0.81) for >= 19 servings/wk (P for trend = 0.01). Previously reported inverse associations of whole-grain intake with total and coronary heart disease mortality persisted after 17 y of follow-up.Conclusions: The reduction in inflammatory mortality associated with habitual whole-grain intake was larger than that previously reported for coronary heart disease and diabetes. Because a variety of phytochemicals are found in whole grains that may directly or indirectly inhibit oxidative stress, and because oxidative stress is an inevitable consequence of inflammation, we suggest that oxidative stress reduction by constituents of whole grain is a likely mechanism for the protective effect.