Dietary intake of fruits and vegetables and risk of cardiovascular disease.
Dietary intake of fruits and vegetables and risk of cardiovascular disease.
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DOI：
10.1007/s11883-003-0040-z
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发表时间：
2003-11-01
影响因子：
5.8
通讯作者：
Liu, Simin
中科院分区：
文献类型：
--
作者：
Bazzano, Lydia A;Serdula, Mary K;Liu, Simin
心血管疾病（CVD）仍然是美国和全球发病率和死亡率的主要原因。在这篇综述中，我们研究了支持当前饮食建议的科学证据，以增加水果和蔬菜的摄入量来预防CVD。现有证据表明，食用更多水果和蔬菜的人通常具有较低的心血管疾病重要风险因素的患病率，包括高血压，肥胖和2型糖尿病。最近的大型前瞻性研究也表明，水果和蔬菜摄入量与心血管事件（如冠心病和中风）的发生之间存在直接的负相关关系。然而，水果和蔬菜发挥其作用的生物机制并不完全清楚，可能是多种多样的。水果和蔬菜中的许多营养素和植物化学物质，包括纤维，钾和叶酸，可能独立或共同负责CVD风险的明显降低。水果和蔬菜的功能方面，如它们的低饮食血糖负荷和能量密度，也可能发挥重要作用。尽管继续寻求机制性见解很重要，但鉴于已知益处的巨大潜力，还需要更多的努力和资源来支持鼓励增加水果和蔬菜摄入量的饮食变化。
Cardiovascular disease (CVD) remains the leading cause of morbidity and mortality in the United States and worldwide. In this review, we examine the scientific evidence in support of current dietary recommendations to increase fruit and vegetable intake for CVD prevention. Available evidence indicates that persons who consume more fruits and vegetables often have lower prevalence of important risk factors for CVD, including hypertension, obesity, and type 2 diabetes mellitus. Recent large, prospective studies also show a direct inverse association between fruit and vegetable intake and the development of CVD incidents such as coronary heart disease and stroke. However, the biologic mechanisms whereby fruits and vegetables may exert their effects are not entirely clear and are likely to be multiple. Many nutrients and phytochemicals in fruits and vegetables, including fiber, potassium, and folate, could be independently or jointly responsible for the apparent reduction in CVD risk. Functional aspects of fruits and vegetables, such as their low dietary glycemic load and energy density, may also play a significant role. Although it is important to continue our quest for mechanistic insights, given the great potential for benefits already known, greater efforts and resources are needed to support dietary changes that encourage increased fruit and vegetable intake.