High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women.
High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women.
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DOI：
10.1161/circulationaha.112.122408
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发表时间：
2013-01-15
期刊：
影响因子：
37.8
通讯作者：
Rimm EB
中科院分区：
文献类型：
--
作者：
Cassidy A;Mukamal KJ;Liu L;Franz M;Eliassen AH;Rimm EB
我们目前对预防年轻和中年女性心肌梗死（MI）的可改变风险因素的了解有限，饮食的影响在很大程度上是未知的。在短期试验中，膳食类黄酮对内皮功能发挥潜在的有益作用;然而，习惯性摄入与女性MI风险之间的关系尚不清楚。我们随访了93，600名来自护士健康研究（NHS）II的25-42岁女性，她们在基线（1989年）时健康，以检查花青素和其他类黄酮与MI风险之间的关系。类黄酮亚类的摄入量是使用更新和扩展的USDA数据库从每4年收集的经验证的食物频率问卷中计算的。在18年的随访期间，报告了405例MI病例。多变量校正后，观察到花青素摄入量增加与心肌梗死风险之间呈负相关（风险比[HR]：0.68; 95%置信区间[CI]：0.49-0.96;最高与最低五分位数比较p=0.03）。增加中间疾病，包括高血压病史，没有显著减弱这种关系（HR 0.70; 0.50-0.97; p=0.03）。同时摄入两种富含花青素的食物，蓝莓和草莓，往往与MI风险降低有关（HR 0.66; 0.40-1.08），与每周摄入量>3份的人相比。其他类黄酮亚类的摄入量与MI风险无显著相关性。大量摄入花青素可以降低主要是年轻女性的MI风险。需要进行干预试验，以进一步研究增加通常食用的富含花青素的食物摄入量对健康的影响。
Our current knowledge of modifiable risk factors to prevent myocardial infarction (MI) in young and middle-aged women is limited, and the impact of diet is largely unknown. Dietary flavonoids exert potential beneficial effects on endothelial function in short-term trials; however the relationship between habitual intake and risk of MI in women in unknown. We followed 93,600 women aged 25–42 years from the Nurses’ Health Study (NHS) II who were healthy at baseline (1989) to examine the relationship between anthocyanins and other flavonoids and risk of MI. Intake of flavonoid sub-classes were calculated from validated food-frequency questionnaires collected every 4 years using an updated and extended USDA database. During 18 years of follow-up, 405 cases of MI were reported. An inverse association between higher intake of anthocyanins and risk of MI was observed (Hazard Ratio [HR]: 0.68; 95% confidence interval [CI] 0.49–0.96; p=0.03 comparing highest versus lowest quintiles) after multivariate adjustment. The addition of intermediate conditions, including history of hypertension, did not significantly attenuate the relationship (HR 0.70; 0.50–0.97; p=0.03). Combined intake of two anthocyanin-rich foods, blueberries and strawberries, tended to be associated with a decreased risk of MI (HR 0.66; 0.40–1.08) comparing those consuming >3 servings/week to those with lower intake. Intakes of other flavonoid sub-classes were not significantly associated with MI risk. A high intake of anthocyanins may reduce MI risk in predominately young women. Intervention trials are needed to further examine the health impact of increasing intakes of commonly consumed anthocyanin-rich foods.