FLAVONOIDS AND CARDIOVASCULAR DISEASE

描述 （改编自申请人摘要）基础科学、临床观察、 和流行病学研究都提供了大量证据 类黄酮的潜在作用，一组多酚化合物， 抗氧化性能，在预防CVD。 然而，现有的少数 对类黄酮或其食物来源的研究提供了不一致的结果， 通常侧重于冠心病的一级预防 mortality. 因此，研究人员建议检查类黄酮是否 摄入量与CVD事件的风险有关，以及特定食物是否 类黄酮的来源--包括茶、洋葱、苹果、红酒和其他 食物--与心血管疾病的风险有关。 调查人员将 处理和分析先前收集的39，876名中年和老年人的数据 无心血管疾病的妇女;妇女抗氧化心血管研究（WACS）， 对8，171名既存CVD的中老年女性进行的前瞻性研究 或>3个冠状动脉危险因素;规范性老龄化研究（NAS），一项前瞻性 对2,280名中年和老年男性的研究;波士顿地区健康研究 （BAHS），一项在年龄<76岁的男性和女性中进行的首次非致命性MI的病例对照研究 年 使用半定量食物频率问卷的数据 在每项研究中，研究人员将确定个体摄入量 类黄酮及其食物来源。 与以往的研究不同， 研究黄酮类化合物与一级和二级预防的关系， CVD事件，包括非致死性MI、非致死性卒中 再血管化手术和CVD死亡。 他们将有80%的权力 检测到四分位数之间的显著趋势，CVD风险降低32% 在WHS的最高四分位数中，WACS减少31%， NAS，BAHS减少35%。 随着媒体关注度的不断提高， 公众对类黄酮预防心血管疾病的承诺的认识，这一建议 分析这四个现有的数据库将提供重要的新数据， 黄酮类化合物及其食物来源的一级和二级预防 心血管意外

DESCRIPTION (Adapted from the applicant's abstract) Basic science, clinical observation, and epidemiologic studies have all contributed to an emerging body of evidence on the potential role of flavonoids, a group of polyphenolic compounds with antioxidant properties, in the prevention of CVD. However, the few existing studies on flavonoids or its food sources have provided inconsistent results, usually focusing on the primary prevention of coronary heart disease mortality. Therefore, the investigators propose to examine whether flavonoid intake is associated with the risk of incident CVD, and whether specific food sources of flavonoids--including tea, onions, apples, red wine, and other foods--are associated with the risk of incident CVD. The investigators will process and analyze previously collected data of 39,876 middle-aged and older women free of CVD; the Women's Antioxidant Cardiovascular Study (WACS), a prospective study of 8,171 middle-aged and older women with pre-existing CVD or >3 coronary risk factors; the Normative Aging Study (NAS), a prospective study of 2,280 middle-aged and older men; and the Boston Area Health Study (BAHS), a case-control study of first nonfatal Ml in men and women aged <76 years. Using data from semiquantitative food frequency questionnaires administered in each study, the investigators will determine individual intake of flavonoids and its food sources. Unlike previous studies, they will examine flavonoids in relation to both the primary and secondary prevention of incident CVD, consisting of confirmed cases of nonfatal Ml, nonfatal stroke, revascularization procedures, and CVD death. They will have 80% power to detect a significant trend across quartiles with a 32% reduction in CVD risk in the highest quartile for WHS, 31% reduction for WACS, 41% reduction for NAS, and 35% reduction for BAHS. In light of increasing media attention and public awareness on the promise of flavonoids in CVD prevention, this proposal to analyze these four existing databases will provide important new data on flavonoids and its food sources in both the primary and secondary prevention of incident CVD.