Major dietary protein sources and risk of coronary heart disease in women.
Major dietary protein sources and risk of coronary heart disease in women.
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DOI：
10.1161/circulationaha.109.915165
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发表时间：
2010-08-31
期刊：
影响因子：
37.8
通讯作者：
Willett WC
中科院分区：
文献类型：
--
作者：
Bernstein AM;Sun Q;Hu FB;Stampfer MJ;Manson JE;Willett WC
除了鱼，很少有主要的饮食蛋白质来源与冠心病（CHD）的发展进行了研究。我们的目的是研究作为主要膳食蛋白质来源的食物与冠心病事件之间的关系。我们在护士健康研究中前瞻性地随访了84,136名年龄在30-55岁之间的女性，这些女性没有已知的癌症、糖尿病、心绞痛、心肌梗死、中风或其他心血管疾病。饮食通过标准化和有效的问卷进行评估，每四年更新一次。在26年的随访中，我们记录了2,210例非致命性梗死事件和952例冠心病死亡。在包括年龄、吸烟和其他危险因素的多变量分析中，红肉、红肉（不包括加工肉类）和高脂肪乳制品的摄入量增加与冠心病风险升高显著相关。家禽、鱼和坚果的摄入量较高与风险较低显著相关。在一个对能量摄入进行统计控制的模型中，与每天一份红肉相比，每天一份坚果与冠心病风险降低30%（95% CI：17%至42%）相关。同样，与每天一份红肉相比，每天一份低脂乳制品（13%; 95% CI：6%至19%），家禽（19%; 95% CI：3%至33%）和鱼（24%; 95% CI：6%至39%）的风险较低。这些数据表明，高红肉摄入会增加冠心病的风险，而通过改变美国饮食中的蛋白质来源，冠心病风险可能会大大降低。
With the exception of fish, few major dietary protein sources have been studied in relation to the development of coronary heart disease (CHD). Our objective was to examine the relation between foods which are major dietary protein sources and incident CHD. We prospectively followed 84,136 women aged 30-55 years in the Nurses’ Health Study with no known cancer, diabetes, angina, myocardial infarction, stroke, or other cardiovascular disease. Diet was assessed by a standardized and validated questionnaire and updated every four years. During 26 years of follow-up, we documented 2,210 incident nonfatal infarctions and 952 deaths from CHD. In multivariable analyses including age, smoking, and other risk factors, higher intakes of red meat, red meat excluding processed meat, and high-fat dairy were significantly associated with elevated risk of CHD. Higher intakes of poultry, fish, and nuts were significantly associated with lower risk. In a model controlling statistically for energy intake, one serving/day of nuts was associated with a 30% (95% CI: 17% to 42%) lower risk of CHD, when compared to one serving/day of red meat. Similarly, when compared to one serving/day of red meat, a lower risk was associated with one serving/day of low-fat dairy (13%; 95% CI: 6% to 19%), poultry (19%; 95% CI: 3% to 33%), and fish (24%; 95% CI: 6% to 39%). These data suggest that high red meat intake increases risk of CHD, and that CHD risk may be reduced importantly by shifting sources of protein in the U.S. diet.