Plant-based foods and prevention of cardiovascular disease: an overview
Plant-based foods and prevention of cardiovascular disease: an overview
复制标题
DOI：
10.1093/ajcn/78.3.544s
复制
发表时间：
2003-09-01
影响因子：
7.1
通讯作者：
Hu, FB
中科院分区：
文献类型：
--
作者：
Hu, FB
来自前瞻性队列研究的证据表明，大量食用植物性食物，如水果和蔬菜，坚果和全谷物，与冠状动脉疾病和中风的风险显着降低有关。这些食物的保护作用可能是通过这些食物中含有的多种有益营养素介导的，包括单不饱和脂肪酸和多不饱和脂肪酸、n-3脂肪酸、抗氧化维生素、矿物质、植物化学物质、纤维和植物蛋白。在饮食实践中，健康的植物性饮食不一定要低脂肪。相反，这些饮食应该包括不饱和脂肪作为膳食脂肪的主要形式（例如，天然液体植物油和坚果中的脂肪），全谷物作为碳水化合物的主要形式，丰富的水果和蔬菜，以及足够的n-3脂肪酸。这些饮食还具有许多其他健康益处，值得在预防慢性病的饮食建议中更加重视。
Evidence from prospective cohort studies indicates that a high consumption of plant-based foods such as fruit and vegetables, nuts, and whole grains is associated with a significantly lower risk of coronary artery disease and stroke. The protective effects of these foods are probably mediated through multiple beneficial nutrients contained in these foods, including mono- and polyunsaturated fatty acids, n-3 fatty acids, antioxidant vitamins, minerals, phytochemicals, fiber, and plant protein. In dietary practice, healthy plant-based diets do not necessarily have to be low in fat. Instead, these diets should include unsaturated fats as the predominant form of dietary fat (eg, fats from natural liquid vegetable oils and nuts), whole grains as the main form of carbohydrate, an abundance of fruit and vegetables, and adequate n-3 fatty acids. Such diets, which also have many other health benefits, deserve more emphasis in dietary recommendations to prevent chronic diseases.