Dietary polyphenol intake and risk of hypertension in the Polish arm of the HAPIEE study.
Dietary polyphenol intake and risk of hypertension in the Polish arm of the HAPIEE study.
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DOI：
10.1007/s00394-017-1438-7
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发表时间：
2018-06
影响因子：
5
通讯作者：
Pajak A
中科院分区：
文献类型：
--
作者：
Grosso G;Stepaniak U;Micek A;Kozela M;Stefler D;Bobak M;Pajak A
膳食多酚已被研究其对代谢紊乱的潜在影响，但对高血压风险的研究很少。本研究旨在测试东欧健康、酒精和社会心理因素（HAPIEE）研究波兰部分中膳食多酚总量和个体类别与高血压发病率之间的关系。在2 - 4年的随访中，共有2725名基线时无高血压的参与者在最后2周内进行了血压或高血压药物的检测。一份包含148个条目的食物频率调查问卷和苯酚- explorer数据库被用来估计膳食中多酚的摄入量。通过执行年龄和能量校正和多变量校正logistic回归模型，计算各种暴露类别（总多酚摄入量和个别类别多酚摄入量）与最低暴露类别（参考类别）的高血压的比值比（ORs）和95%置信区间（CIs）。随访期间发生高血压1735例。在女性中，总多酚摄入量最高的四分位数与最低摄入量相比，高血压风险降低31% （OR 0.69, 95% CI 0.48, 0.98）。在男性中没有明显的关联。在主要的多酚类中，黄酮类和酚酸类是这种关联的独立贡献者。对多酚各亚类的分析显示，在酚酸中，羟基辛酸与较低的高血压发生率独立相关（OR 0.66, 95% CI 0.47, 0.93），而在类黄酮中，大部分关联由黄烷醇驱动（OR 0.56, 95% CI 0.36, 0.87）。某些种类的膳食多酚与较低的高血压风险相关，但男性和女性之间的潜在差异应进一步调查。本文的在线版本（doi:10.1007/s00394-017-1438-7）包含补充材料，可供授权用户使用。
Dietary polyphenols have been studied for their potential effects on metabolic disorders, but studies on risk of hypertension are scarce. This study aimed to test the association between total and individual classes of dietary polyphenols and incidence of hypertension in the Polish arm of the Health, Alcohol and Psychosocial factors In Eastern Europe (HAPIEE) study. A total of 2725 participants free of hypertension at baseline were tested for blood pressure or taking hypertensive medication within the last 2 weeks at 2–4-year follow-up visit. A 148-item food frequency questionnaire and the Phenol-Explorer database were used to estimate dietary polyphenol intake. Odds ratios (ORs) and 95% confidence intervals (CIs) of hypertension comparing the various categories of exposure (total and individual classes of polyphenol intake) with the lowest one (reference category) were calculated by performing age- and energy-adjusted and multivariate-adjusted logistic regression models. During follow-up, 1735 incident cases of hypertension occurred. The highest quartile of total polyphenol intake was associated with 31% decreased risk of hypertension compared with the lowest intake (OR 0.69, 95% CI 0.48, 0.98) in women. There was no significant association in men. Among main classes of polyphenols, flavonoids and phenolic acids were independent contributors to this association. The analysis of individual subclasses of polyphenol revealed that, among phenolic acids, hydroxycynnamic acids were independently associated to lower odds of hypertension (OR 0.66, 95% CI 0.47, 0.93), while among flavonoids, most of the association was driven by flavanols (OR 0.56, 95% CI 0.36, 0.87). Certain classes of dietary polyphenols were associated with lower risk of hypertension, but potential differences between men and women should be further investigated. The online version of this article (doi:10.1007/s00394-017-1438-7) contains supplementary material, which is available to authorized users.
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影响因子：
4.2
作者：
Goodman-Gruen, D;Kritz-Silverstein, D
通讯作者：
Kritz-Silverstein, D
DOI：
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发表时间：
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通讯作者：
Pajak, Andrzej