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水果与蔬菜摄入对冠心病危险的影响 BACKGROUND: Many constituents of
fruits and vegetables may reduce the risk for coronary heart disease,
but data on the relationship between fruit and vegetable consumption and
risk for coronary heart disease are sparse. OBJECTIVE: To evaluate the
association of fruit and vegetable consumption with risk for coronary
heart disease. DESIGN: Prospective cohort study. SETTING: The Nurses'
Health Study and the Health Professionals' Follow-Up Study. PARTICIPANTS:
84 251 women 34 to 59 years of age who were followed for 14 years and
42 148 men 40 to 75 years who were followed for 8 years. All were free
of diagnosed cardiovascular disease, cancer, and diabetes at baseline.
MEASUREMENTS: The main outcome measure was incidence of nonfatal myocardial
infarction or fatal coronary heart disease (1127 cases in women and 1063
cases in men). Diet was assessed by using food-frequency questionnaires.
RESULTS: After adjustment for standard cardiovascular risk factors, persons
in the highest quintile of fruit and vegetable intake had a relative risk
for coronary heart disease of 0.80 (95% CI, 0.69 to 0.93) compared with
those in the lowest quintile of intake. Each 1-serving/d increase in intake
of fruits or vegetables was associated with a 4% lower risk for coronary
heart disease (relative risk, 0.96 [CI, 0.94 to 0.99]; P = 0.01, test
for trend). Green leafy vegetables (relative risk with 1-serving/d increase,
0.77 [CI, 0.64 to 0.93]), and vitamin C-rich fruits and vegetables (relative
risk with 1-serving/d increase, 0.94 [CI, 0.88 to 0.99]) contributed most
to the apparent protective effect of total fruit and vegetable intake.
CONCLUSIONS: Consumption of fruits and vegetables, particularly green
leafy vegetables and vitamin C-rich fruits and vegetables, appears to
have a protective effect against coronary heart disease [引自Ann Intern Med 2001 Jun 19;134(12):1106-1114] |