Flavonoid intake and cardiovascular disease mortality in a prospective cohort of US adults
Flavonoid intake and cardiovascular disease mortality in a prospective cohort of US adults
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DOI：
10.3945/ajcn.111.016634
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发表时间：
2012-02-01
影响因子：
7.1
通讯作者：
Dwyer, Johanna T.
中科院分区：
文献类型：
--
作者：
McCullough, Marjorie L.;Peterson, Julia J.;Dwyer, Johanna T.
背景：黄酮类化合物是一种具有心血管保护作用的植物化学物质。很少有研究全面研究类黄酮与心血管疾病死亡率的关系。目的：我们在一个大型的前瞻性美国队列中研究了类黄酮摄入量与心血管疾病（CVD）死亡率之间的关系。设计：1999年，癌症预防研究II营养队列中共有38，180名男性和60，289名女性，平均年龄分别为70岁和69岁，完成病史和生活方式行为问卷，包括152项食物频率问卷。考克斯比例风险模型被用来计算多变量调整后的风险RR和95%CI之间的关联总黄酮类化合物，7类黄酮类化合物，和CVD mortality.Results：在7年的后续行动，1589 CVD死亡的男性和1182 CVD死亡的女性。总黄酮摄入量在前五分之一（与后五分之一相比）的男性和女性患致命性CVD的风险较低（RR：0.82; 95%CI：0.73，0.92; P趋势= 0.01）。五种类黄酮--花青素、黄烷-3-醇、黄酮、黄酮醇和原花青素--分别与致命性心血管疾病的低风险相关（所有P趋势< 0.05）。在男性中，总黄酮摄入量与中风死亡率（RR：0.63; 95% CI：0.44，0.89; P趋势= 0.04）的相关性比与缺血性心脏病（RR：0.90; 95% CI：0.72，1.13）的相关性更强。许多协会似乎是非线性的，与较低的风险，在摄入量以上的referent category.Conclusions：食用香精与较低的风险死于心血管疾病。大多数相反的关联出现在中等摄入量，这表明即使是相对少量的富含类黄酮的食物也可能是有益的。美国临床营养杂志2012;95：454-64。
Background: Flavonoids are plant-based phytochemicals with cardiovascular protective properties. Few studies have comprehensively examined flavonoid classes in relation to cardiovascular disease mortality.Objective: We examined the association between flavonoid intake and cardiovascular disease (CVD) mortality among participants in a large, prospective US cohort.Design: In 1999, a total of 38,180 men and 60,289 women in the Cancer Prevention Study II Nutrition Cohort with a mean age of 70 and 69 y, respectively, completed questionnaires on medical history and lifestyle behaviors, including a 152-item food-frequency questionnaire. Cox proportional hazards modeling was used to calculate multivariate-adjusted hazard RRs and 95% CIs for associations between total flavonoids, 7 flavonoid classes, and CVD mortality.Results: During 7 y of follow-up, 1589 CVD deaths in men and 1182 CVD deaths in women occurred. Men and women with total flavonoid intakes in the top (compared with the bottom) quintile had a lower risk of fatal CVD (RR: 0.82; 95% CI: 0.73, 0.92; P-trend = 0.01). Five flavonoid classes-anthocyanidins, flavan-3-ols, flavones, flavonols, and proanthocyanidins-were individually associated with lower risk of fatal CVD (all P-trend < 0.05). In men, total flavonoid intakes were more strongly associated with stroke mortality (RR: 0.63; 95% CI: 0.44, 0.89; P-trend = 0.04) than with ischemic heart disease (RR: 0.90; 95% CI: 0.72, 1.13). Many associations appeared to be nonlinear, with lower risk at intakes above the referent category.Conclusions: Flavonoid consumption was associated with lower risk of death from CVD. Most inverse associations appeared with intermediate intakes, suggesting that even relatively small amounts of flavonoid-rich foods may be beneficial. Am J Clin Nutr 2012;95:454-64.