Fruit and vegetable intake and risk of major chronic disease
Fruit and vegetable intake and risk of major chronic disease
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DOI：
10.1093/jnci/djh296
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发表时间：
2004-11-03
影响因子：
10.3
通讯作者：
Willett, WC
中科院分区：
文献类型：
--
作者：
Hung, HC;Joshipura, KJ;Willett, WC
背景：关于水果和蔬菜摄入与整体健康关系的研究有限。我们在两个前瞻性队列中评估了水果和蔬菜摄入量与心血管疾病和癌症的发病率以及其他原因导致的死亡之间的关系。
方法：共有71910名参与护士健康研究的女性和37725名参与健康专业人员随访研究的男性，他们均无重大慢性疾病，分别于1984年和1986年完成了基线半定量食物频率问卷调查。女性的饮食信息在1986年、1990年和1994年进行了更新，男性的饮食信息在1990年和1994年进行了更新。参与者被随访至1998年5月（女性）和1998年1月（男性），以了解心血管疾病、癌症或死亡的发生情况。采用考克斯比例风险分析计算多变量调整后的相对风险。
结果：在随访期间，我们确定女性中有9329起事件（1964起心血管疾病，6584起癌症，781起其他死亡），男性中有4957起事件（1670起心血管疾病，2500起癌症，787起其他死亡）。综合男性和女性来看，水果和蔬菜总摄入量处于最高五分位数的参与者患重大慢性疾病的相对风险是处于最低五分位数者的0.95倍（95%置信区间[CI]=0.89 - 1.01）。水果和蔬菜总摄入量与心血管疾病风险呈负相关，但与总体癌症发病率无关，每天增加5份的相对风险，心血管疾病为0.88（95%CI 0.81 - 0.95），癌症为1.00（95%CI 0.95 - 1.05）。在分析的食物类别中，绿叶蔬菜摄入量与重大慢性疾病和心血管疾病呈最强的负相关。每天增加1份绿叶蔬菜，重大慢性疾病的相对风险为0.95（95%CI 0.92 - 0.99），心血管疾病的相对风险为0.89（95%CI 0.83 - 0.96）。
结论：水果和蔬菜摄入量的增加与重大慢性疾病的发生有适度的减少相关，尽管这种减少在统计学上不显著。其益处似乎主要针对心血管疾病，而非癌症。
Background: Studies of fruit and vegetable consumption in relation to overall health are limited. We evaluated the relationship between fruit and vegetable intake and the incidence of cardiovascular disease and cancer and of deaths from other causes in two prospective cohorts. Methods: A total of 71910 female participants in the Nurses' Health study and 37 725 male participants in the Health Professionals' Follow-up Study who were free of major chronic disease completed baseline semiquantitative food-frequency questionnaires in 1984 and 1986, respectively. Dietary information was updated in 1986, 1990, and 1994 for women and in 1990 and 1994 for men. Participants were followed up for incidence of cardiovascular disease, cancer, or death through May 1998 (women) and January 1998 (men). Multivariable-adjusted relative risks were calculated with Cox proportional hazards analysis. Results: We ascertained 9329 events (1964 cardiovascular, 6584 cancer, and 781 other deaths) in women and 4957 events (1670 cardiovascular diseases, 2500 cancers, and 787 other deaths) in men during follow-up. For men and women combined, participants in the highest quintile of total fruit and vegetable intake had a relative risk for major chronic disease of 0.95 (95% confidence interval [CI] = 0.89 to 1.01) times that of those in the lowest. Total fruit and vegetable intake was inversely associated with risk of cardiovascular disease but not with overall cancer incidence, with relative risk for an increment of five servings daily of 0.88 (95% CI 0.81 to 0.95) for cardiovascular disease and 1.00 (95% CI 0.95 to 1.05) for cancer. Of the food groups analyzed, green leafy vegetable intake showed the strongest inverse association with major chronic disease and cardiovascular disease. For an increment of one serving per day of green leafy vegetables, relative risks were 0.95 (95% CI 0.92 to 0.99) for major chronic disease and 0.89 (95% CI 0.83 to 0.96) for cardiovascular disease. Conclusions: Increased fruit and vegetable consumption was associated with a modest although not statistically significant reduction in the development of major chronic disease. The benefits appeared to be primarily for cardiovascular disease and not for cancer.