Relation of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study.
Relation of raw and cooked vegetable consumption to blood pressure: the INTERMAP Study.
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DOI：
10.1038/jhh.2013.115
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发表时间：
2014-06
影响因子：
2.7
通讯作者：
中科院分区：
文献类型：
--
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据报道，总体蔬菜摄入量与血压（BP）呈负相关;这种关系是否适用于生蔬菜和熟蔬菜尚未得到研究。在这里，我们报告了2195名年龄在40-59岁的美国人的蔬菜摄入量与血压的横截面关联，这些人参加了国际宏观/微量营养素和血压研究（INTERMAP），使用了4个标准化的多通道24小时饮食回忆和8个血压测量值。用多元线性回归分析了生、熟蔬菜消费量与血压及主要单项成分的关系。在多变量调整模型中，总生蔬菜和总熟蔬菜的摄入量分别与BP呈负相关。估计的平均收缩压差异与两个s.d.生蔬菜摄入量的差异（每1000千卡68克）和煮熟的蔬菜摄入量（92克/1000千卡）为-1.9毫米汞柱（95%置信区间（CI）：−3.1，−0.8; P=0.001）和−1.3 mm Hg（95% CI：−2.5，−0.2; P=0.03）在完整模型中不含体重指数（BMI）; −1.3 mm Hg（95% CI：−2.4，−0.2; P=0.02）和−0.9 mmHg（95% CI：−2.0，0.2; P=0.1），额外调整BMI。在通常消费的个人生蔬菜，西红柿，胡萝卜，葱相关显着负相关的BP。在常吃的熟蔬菜中，西红柿、豌豆、芹菜和大葱与血压呈显著负相关。
Inverse associations have been reported of overall vegetable intake to blood pressure (BP); whether such relations prevail for both raw and cooked vegetables has not been examined. Here we report cross-sectional associations of vegetable intakes with BP for 2195 Americans ages 40–59 in the International Study of Macro/Micronutrients and Blood Pressure (INTERMAP) using four standardized multi-pass 24-h dietary recalls and eight BP measurements. Relations to BP of raw and cooked vegetables consumption, and main individual constituents were assessed by multiple linear regression. Intakes of both total raw and total cooked vegetables considered separately were inversely related to BP in multivariate-adjusted models. Estimated average systolic BP differences associated with two s.d. differences in raw vegetable intake (68 g per 1000 kcal) and cooked vegetable intake (92 g per 1000 kcal) were −1.9 mm Hg (95% confidence interval (CI): −3.1, −0.8; P=0.001) and −1.3 mm Hg (95% CI: −2.5, −0.2; P=0.03) without body mass index (BMI) in the full model; −1.3 mm Hg (95% CI: −2.4, −0.2; P=0.02) and −0.9 mm Hg (95% CI: −2.0, 0.2; P=0.1) with additional adjustment for BMI. Among commonly consumed individual raw vegetables, tomatoes, carrots, and scallions related significantly inversely to BP. Among commonly eaten cooked vegetables, tomatoes, peas, celery, and scallions related significantly inversely to BP.
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影响因子：
105.7
作者：
Key, TJA;Thorogood, M;Burr, ML
通讯作者：
Burr, ML
影响因子：
4.3
作者：
Schakel, SF;Dennis, BH;Stamler, J
通讯作者：
Stamler, J
影响因子：
6.1
作者：
Miglio, Cristiana;Chiavaro, Emma;Pellegrini, Nicoletta
通讯作者：
Pellegrini, Nicoletta
影响因子：
--
作者：
Elliott, P;Stamler, J;Zhou, BF
通讯作者：
Zhou, BF
影响因子：
5
作者：
DYER, AR;SHIPLEY, M;ELLIOTT, P
通讯作者：
ELLIOTT, P