Dietary flavonoids, antioxidant vitamins, and incidence of stroke - The zutphen study
Dietary flavonoids, antioxidant vitamins, and incidence of stroke - The zutphen study
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DOI：
10.1001/archinte.156.6.637
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发表时间：
1996-03-25
影响因子：
--
通讯作者：
Kromhout, D
中科院分区：
文献类型：
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作者：
Keli, SO;Hertog, MGL;Kromhout, D
背景：流行病学研究表明，食用水果和蔬菜可以预防中风。在一项前瞻性研究中对饮食中抗氧化剂维生素和类黄酮类物质解释这一观察结果的假设进行了调查。方法：1970年对552名年龄在50岁到69岁之间的男性进行了队列检查，并进行了15年的跟踪调查。平均营养素和食物摄入量是根据1960年、1965年和1970年的交叉检查饮食历史计算出来的。通过COX比例风险回归分析评估抗氧化剂、所选食物和中风发生率之间的关系。结果：42例首次发生致命性或非致命性卒中的患者中，饮食中的黄酮类化合物(主要是槲皮素)与卒中的发病率呈负相关，校正了包括抗氧化剂维生素在内的潜在混杂因素。类黄酮类摄入量最高与最低四分位数(大于或等于28.6 mg/d vs
Background: Epidemiological studies suggested that consumption of fruit and vegetables may protect against stroke. The hypothesis that dietary antioxidant vitamins and flavonoids account for this observation is investigated in a prospective study.Methods: A cohort of 552 men aged 50 to 69 years was examined in 1970 and followed up for 15 years. Mean nutrient and food intake was calculated from crosscheck dietary histories taken in 1960, 1965, and 1970. The association between antioxidants, selected foods, and stroke incidence was assessed by Cox proportional hazards regression analysis. Adjustment was made for confounding by age, systolic blood pressure, serum cholesterol, cigarette smoking, energy intake, and consumption of fish and alcohol.Results: Forty-two cases of first fatal or nonfatal stroke were documented Dietary flavonoids (mainly quercetin) were inversely associated with stroke incidence after adjustment for potential confounders, including antioxidant vitamins. The relative risk (RR) of the highest vs the lowest quartile of flavonoid intake (greater than or equal to 28.6 mg/d vs