Antioxidant flavonols and ischemic heart disease in a Welsh population of men: The Caerphilly Study
Antioxidant flavonols and ischemic heart disease in a Welsh population of men: The Caerphilly Study
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DOI：
10.1093/ajcn/65.5.1489
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发表时间：
1997-05-01
影响因子：
7.1
通讯作者：
Kromhout, D
中科院分区：
文献类型：
--
作者：
Hertog, MGL;Sweetman, PM;Kromhout, D
抗氧化剂黄酮醇及其主要食物来源红茶与荷兰男性患缺血性心脏病（IHD）和中风的风险降低有关。我们对1900名年龄在45-59岁的威尔士男性进行了为期14年的随访，研究了黄酮醇摄入是否预示着IHD发病率的降低。黄酮醇摄入（主要来自通常添加牛奶的茶）与IHD发病率无关[相对风险（RR），最高与最低四分位数相比：1.0；95% ci: 0.6, 1.6；趋势P = 0.996；n = 186]但与MD死亡率（RR: 1.6; 95% CI: 0.9, 2.9; P = 0.119; n = 131）和癌症死亡率（RR: 1.3; 95% CI: 0.7, 2.3; P = 0.150; n = 104）呈弱正相关，与总死亡率呈强相关（RR: 1.4; 95% CI: 1.0, 2.0; P = 0.014; n = 334）。饮茶量最高的男性（1.2升，或8杯/天）与饮茶量< 300毫升/天（< 2杯/天）的男性相比，在随访期间死亡的风险比为2.4 （95% CI: 1.5, 3.9）。我们得出结论，在英国，抗氧化剂黄酮醇的摄入与IHD风险没有负相关。可能是添加了牛奶的茶中的黄酮醇没有被吸收；实验证据表明，在茶中加入牛奶会破坏茶的血浆抗氧化能力。在这一人群中，饮茶与死亡率增加之间的明显联系值得进一步调查。
Antioxidant flavonols and their major food source, black tea, have been associated with a lower risk of ischemic heart disease (IHD) and stroke in Dutch men. We investigated whether flavonol intake predicted a lower rate of IHD in 1900 Welsh men aged 45-59 y, who were followed up for 14 y. Flavonol intake, mainly from tea to which milk is customarily added, was not related to IHD incidence [relative risk (RR), highest compared with lowest quartile: 1.0; 95% CI: 0.6, 1.6; P for trend = 0.996; n = 186] but was weakly positively related to MD mortality (RR: 1.6; 95% CI: 0.9, 2.9; P = 0.119; n = 131) and cancer mortality (RR: 1.3; 95% CI: 0.7, 2.3; P = 0.150; n = 104) and strongly related to total mortality (RR: 1.4; 95% CI: 1.0, 2.0; P = 0.014; n = 334). Men with the highest consumption of tea (> 1.2 L, or > 8 cups/d) had an RR of 2.4 (95% CI: 1.5, 3.9) of dying in the follow-up period compared with men consuming < 300 mL/d (< 2 cups/d). We conclude that intake of antioxidant flavonols is not inversely associated with IHD risk in the United Kingdom. Possibly, flavonols from tea to which milk is added are not absorbed; experimental evidence suggests that adding milk to tea abolishes the plasma antioxidant-raising capacity of tea. The apparent association between tea consumption and increased mortality in this population merits further investigation.