Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland
Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland
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DOI：
10.1093/aje/kwh339
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发表时间：
2004-12-15
影响因子：
5
通讯作者：
Helzlsouer, KJ
中科院分区：
文献类型：
--
作者：
Genkinger, JM;Platz, EA;Helzlsouer, KJ
摄入更多的水果、蔬菜和抗氧化剂可能有助于防止氧化损伤，从而降低癌症和心血管疾病的风险。这项马里兰州华盛顿县的前瞻性研究调查了水果、蔬菜和抗氧化剂摄入量与全因死亡、癌症和心血管疾病死亡之间的关系。 1974 年和 1989 年捐献血液样本并于 1989 年完成食物频率调查问卷的 CLUE 参与者 (N = 6,151) 被纳入分析。对参与者进行随访直至死亡日期或 2002 年 1 月 1 日。与排名倒数五分之一的参与者相比，水果和蔬菜摄入量最高五分之一的参与者的全因风险较低（病例 = 910；风险比 (HR) = 0.63，95% 置信区间 (CI)：0.51、0.78；p 趋势 = 0.0004）、癌症（病例 = 307；HR = 0.65，95% CI：0.45， 0.93； p-趋势 = 0.08）和心血管疾病（病例 = 225；HR = 0.76，95% CI：0.54，1.06；p-趋势 = 0.15）死亡率。十字花科蔬菜摄入量越高，全因死亡率风险越低（HR = 0.74，95% CI：0.60，0.91；p 趋势 = 0.04）。膳食维生素 C、维生素 E 和 β-胡萝卜素摄入量与死亡率之间没有观察到统计学上显着的关联。总体而言，摄入更多的水果和蔬菜与降低全因死亡、癌症和心血管疾病死亡的风险相关。这些发现支持食用多份水果和蔬菜（每天 5-9 份）的一般健康建议。
Higher intake of fruits, vegetables, and antioxidants may help protect against oxidative damage, thus lowering cancer and cardiovascular disease risk. This Washington County, Maryland, prospective study examined the association of fruit, vegetable, and antioxidant intake with all-cause, cancer, and cardiovascular disease death. CLUE participants who donated a blood sample in 1974 and 1989 and completed a food frequency questionnaire in 1989 (N = 6,151) were included in the analysis. Participants were followed to date of death or January 1, 2002. Compared with those in the bottom fifth, participants in the highest fifth of fruit and vegetable intake had a lower risk of all-cause (cases = 910; hazard ratio (HR) = 0.63, 95% confidence interval (CI): 0.51, 0.78; p-trend = 0.0004), cancer (cases = 307; HR = 0.65, 95% CI: 0.45, 0.93; p-trend = 0.08), and cardiovascular disease (cases = 225; HR = 0.76, 95% CI: 0.54, 1.06; p-trend = 0.15) mortality. Higher intake of cruciferous vegetables was associated with lower risk of all-cause mortality (HR = 0.74, 95% CI: 0.60, 0.91; p-trend = 0.04). No statistically significant associations were observed between dietary vitamin C, vitamin E, and beta-carotene intake and mortality. Overall, greater intake of fruits and vegetables was associated with lower risk of all-cause, cancer, and cardiovascular disease death. These findings support the general health recommendation to consume multiple servings of fruits and vegetables (5-9/day).