DIETARY ANTIOXIDANT FLAVONOIDS AND RISK OF CORONARY HEART-DISEASE - THE ZUTPHEN ELDERLY STUDY
DIETARY ANTIOXIDANT FLAVONOIDS AND RISK OF CORONARY HEART-DISEASE - THE ZUTPHEN ELDERLY STUDY
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DOI：
10.1016/0140-6736(93)92876-u
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发表时间：
1993-10-23
期刊：
影响因子：
168.9
通讯作者：
KROMHOUT, D
中科院分区：
文献类型：
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作者：
HERTOG, MGL;FESKENS, EJM;KROMHOUT, D
香精是天然存在于蔬菜、水果和饮料如茶和酒中的多酚类抗氧化剂。在体外，黄酮类化合物抑制低密度脂蛋白的氧化，降低血栓形成的倾向，但其对动脉粥样硬化并发症的影响在人类是未知的。我们测定了各种食物中的黄酮类化合物槲皮素，山奈酚，杨梅素，芹菜素和木犀草素的含量。然后，我们通过交叉检查饮食史评估了1985年805名65-84岁男性的类黄酮摄入量;然后对这些男性进行了5年的随访。平均基线类黄酮摄入量为每日25.9 mg。摄入的主要来源是茶（61%），洋葱（13%）和苹果（10%）。1985年至1990年，43名男子死于冠心病。693例基线时无心肌梗死病史的男性中有38例发生致死性或非致死性心肌梗死。黄嘌呤摄入量（三分位数分析）与冠心病死亡率呈显著负相关（趋势p = 0.015），与心肌梗死发生率呈负相关，具有临界显著性（趋势p = 0.08）。类黄酮摄入量最高与最低三分位数的冠心病死亡率的相对危险度为0.42（95%CI 0.20-0.88）。在校正了年龄、体重指数、吸烟、血清总胆固醇和高密度脂蛋白胆固醇、血压、体力活动、咖啡摄入量、能量、维生素C、维生素E、β-胡萝卜素和膳食纤维摄入量后，风险仍然显著（0.32 [0.15-0.71]）。茶、洋葱和苹果的摄入量也与冠心病死亡率呈负相关，但这些相关性较弱。经常食用的食物中的黄酮可能会降低老年男性冠心病死亡的风险。
Flavonoids are polyphenolic antioxidants naturally present in vegetables, fruits, and beverages such as tea and wine. In vitro, flavonoids inhibit oxidation of low-density lipoprotein and reduce thrombotic tendency, but their effects on atherosclerotic complications in human beings are unknown.We measured the content in various foods of the flavonoids quercetin, kaempferol, myricetin, apigenin, and luteolin. We then assessed the flavonoid intake of 805 men aged 65-84 years in 1985 by a cross-check dietary history; the men were then followed up for 5 years. Mean baseline flavonoid intake was 25.9 mg daily. The major sources of intake were tea (61%), onions (13%), and apples (10%). Between 1985 and 1990, 43 men died of coronary heart disease. Fatal or non-fatal myocardial infarction occurred in 38 of 693 men with no history of myocardial infarction at baseline. Flavonoid intake (analysed in tertiles) was significantly inversely associated with mortality from coronary heart disease (p for trend = 0.015) and showed an inverse relation with incidence of myocardial infarction, which was of borderline significance (p for trend = 0 08). The relative risk of coronary heart disease mortality in the highest versus the lowest tertile of flavonoid intake was 0.42 (95% Cl 0.20-0.88). After adjustment for age, body-mass index, smoking, serum total and high-density-lipoprotein cholesterol, blood pressure, physical activity, coffee consumption, and intake of energy, vitamin C, vitamin E, beta-carotene, and dietary fibre, the risk was still significant (0.32 [0.15-0.71]). Intakes of tea, onions, and apples were also inversely related to coronary heart disease mortality, but these associations were weaker.Flavonoids in regularly consumed foods may reduce the risk of death from coronary heart disease in elderly men.