Dietary lycopene, tomato-based food products and cardiovascular disease in women
Dietary lycopene, tomato-based food products and cardiovascular disease in women
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DOI：
10.1093/jn/133.7.2336
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发表时间：
2003-07-01
影响因子：
4.2
通讯作者：
Buring, JE
中科院分区：
文献类型：
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作者：
Sesso, HD;Liu, SM;Buring, JE
除了饮食中的番茄红素与各种癌症呈负相关外，研究表明番茄红素在预防心血管疾病（CVD）方面也有作用。我们对39,876名最初没有心血管疾病和癌症的中老年妇女进行了前瞻性队列研究，以确定番茄红素或番茄基食物的摄入是否与心血管疾病的风险相关。参与者完成了一份食物频率调查问卷，并提供了冠状动脉危险因素的自我报告。将饮食中的番茄红素水平分成五分之一，并对主要的番茄红素食物来源（包括番茄、番茄汁、番茄酱和披萨）进行分类。随访7.2 y，共发生719例CVD（包括心肌梗死、卒中、血运重建术和CVD死亡）。与番茄红素含量第1五分位数的女性相比，番茄红素含量第1五分位数的女性患心血管疾病的多因素相对危险度（RR）分别为1.11、1.14、1.15和0.90（趋势P = 0.34）。对于以番茄为基础的产品的消费，女性消耗1.5到
In addition to the inverse association of dietary lycopene with various cancers, studies suggest a role for lycopene in cardiovascular disease (CVD) prevention. We determined whether the intake of lycopene or tomato-based foods is associated with the risk of CVD in a prospective cohort of 39,876 middle-aged and older women initially free of CVD and cancer. Participants completed a food-frequency questionnaire and provided self-reports of coronary risk factors. Dietary lycopene levels were divided into quintiles, and primary lycopene food sources (total tomato-based products, including tomatoes, tomato juice, tomato sauce and pizza) were categorized. During 7.2 y of follow-up, 719 CVD cases (including myocardial infarction, stroke, revascularization and CVD death) occurred. Compared with women in the 1st quintile of lycopene, those in increasing quintiles had multivariate relative risks (RR) of CVD of 1.11, 1.14, 1.15 and 0.90 (P for trend = 0.34). For the consumption of tomato-based products, women consuming 1.5 to