Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women
Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women
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DOI：
10.1093/ajcn/85.3.895
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发表时间：
2007-03-01
影响因子：
7.1
通讯作者：
Jacobs, David R., Jr.
中科院分区：
文献类型：
--
作者：
Mink, Pamela J.;Scrafford, Carolyn G.;Jacobs, David R., Jr.
背景资料：膳食类黄酮可能具有有益的心血管效应，但流行病学研究结果尚未得出结论。目的：我们使用最近可获得的3个美国农业部数据库中的类黄酮食物组成数据，以改善膳食类黄酮摄入量的估计，并评估类黄酮摄入量与心血管疾病（CVD）死亡率之间的关联。设计：研究参与者为34489名爱荷华州妇女健康研究的绝经后妇女，她们没有心血管疾病，基线时有完整的食物频率问卷信息。总黄酮和7个亚类的摄入量分为五分位数，食物来源分为频率类别。在16年的随访后，计算了CVD、冠心病（CHD）、中风和总死亡率的比例风险率比（RR）。结果：经过多变量调整后，观察到花青素与CHD、CVD和总死亡率之间存在显著的负相关性[任何摄入与不摄入的RR（95%CI）：0.88（0.78，0.99），0.91（0.83，0.99）和0.90（0.86，0.95）];黄酮类与冠心病之间[最高五分位数与最低五分位数的RR：0.78（0.65，0.94）];黄酮类与总死亡率之间[最高五分位数与最低五分位数的RR：0.88（0.82，0.96）]。未发现类黄酮摄入量与中风死亡率之间存在关联。个别富含类黄酮的食物与显著降低死亡率有关，包括麸皮（添加到食物中;与中风和CVD相关）;苹果或梨或两者和红酒（与CHD和CVD相关）;葡萄柚（与CHD相关）;草莓（与CVD相关）;和巧克力（与CVD相关）。结论：黄烷酮、花青素和某些富含类黄酮的食物的饮食摄入量与降低冠心病、心血管疾病和所有原因导致的死亡风险有关。
Background: Dietary flavonoids may have beneficial cardiovascular effects in human populations, but epidentiologic study results have not been conclusive.Objective: We used flavonoid food composition data from 3 recently available US Department of Agriculture databases to improve estimates of dietary flavonoid intake and to evaluate the association between flavonoid intake and cardiovascular disease (CVD) mortality.Design: Study participants were 34 489 postmenopausal women in the Iowa Women's Health Study who were free of CVD and had complete food-frequency questionnaire information at baseline. Intakes of total flavonoids and 7 subclasses were categorized into quintiles, and food sources were grouped into frequency categories. Proportional hazards rate ratios (RR) were computed for CVD, coronary heart disease (CHD), stroke, and total mortality after 16 y of follow-up.Results: After multivariate adjustment, significant inverse associations were observed between anthocyanidins and CHD, CVD, and total mortality [RR (95% CI) for any versus no intake: 0.88 (0.78, 0.99), 0.91 (0.83, 0.99), and 0.90 (0.86, 0.95)]; between flavanones and CHD [RR for highest quintile versus lowest: 0.78 (0.65, 0.94)]; and between flavones and total mortality [RR for highest quintile versus lowest: 0.88 (0.82, 0.96)]. No association was found between flavonoid intake and stroke mortality. Individual flavonoid-rich foods associated with significant mortality reduction included bran (added to foods; associated with stroke and CVD); apples or pears or both and red wine (associated with CHD and CVD); grapefruit (associated with CHD); strawberries (associated with CVD); and chocolate (associated with CVD).Conclusion: Dietary intakes of flavanones, anthocyanidins, and certain foods rich in flavonoids were associated with reduced risk of death due to CHD, CVD, and all causes.