Intakes of fruits, vegetables and carbohydrate and the risk of CVD

被引:40
|
作者
Joshipura, Kaumudi J. [1 ,2 ,3 ]
Hung, Hsin-Chia [4 ]
Li, Tricia Y. [5 ]
Hu, Frank B. [2 ,5 ]
Rimm, Eric B. [2 ,5 ]
Stampfer, Meir J. [2 ,5 ,6 ,7 ]
Colditz, Graham [2 ,8 ,9 ]
Willett, Walter C. [2 ,5 ,6 ,7 ]
机构
[1] Univ Puerto Rico, Sch Dent, Ctr Clin Res & Hlth Promot, San Juan, PR 00936 USA
[2] Harvard Univ, Sch Publ Hlth, Dept Epidemiol, Boston, MA 02115 USA
[3] Harvard Univ, Sch Dent Med, Dept Oral Hlth Policy & Epidemiol, Boston, MA 02115 USA
[4] Meiho Inst Technol, Grad Inst Hlth Care, Pingtong, Taiwan
[5] Harvard Univ, Sch Publ Hlth, Dept Nutr, Boston, MA 02115 USA
[6] Brigham & Womens Hosp, Dept Med, Channing Lab, Boston, MA USA
[7] Harvard Univ, Sch Med, Boston, MA USA
[8] Washington Univ, Sch Med, St Louis, MO USA
[9] Alvin J Siteman Canc Ctr, St Louis, MO USA
关键词
Fruits and vegetables; Ischaemic disease; CVD; Cohort; Carbohydrate; Diet; Health professionals; CORONARY-HEART-DISEASE; FOOD FREQUENCY QUESTIONNAIRE; DIETARY-FAT; WOMEN; CONSUMPTION; MORTALITY; STROKE; MEN; REPRODUCIBILITY; POPULATION;
D O I
10.1017/S1368980008002036
中图分类号
R1 [预防医学、卫生学];
学科分类号
1004 ; 120402 ;
摘要
Background: Low-carbohydrate diets could lead to reduced fruit and vegetable intake, which may Ire protective against CVD. The role of carbohydrate intake in modifying the association between fruits and vegetables and CVD has not been evaluated. Objective: To evaluate whether carbohydrate intake affects the association between fruits and vegetables and CVD. Design: We included participants from two large prospective studies, the Nurses' Health Study (NHS) and the Health Professionals' Follow-Up Study (HPFS). We followed 70 870 eligible NHS females for 16 years and 38 918 eligible HPFS males for 14 years. Diet was assessed from an FFQ updated every 4 years. Our primary outcome was ischaemic CVD (fatal and non-fatal myocardial infarction and ischaemic stroke). We used Cox proportional hazards models to evaluate the relationship between fruits and vegetables and ischaemic CVD within groups with low, moderate or high carbohydrate intake. Results: Fruit intake was strongly related with carbohydrate intake, but vegetables showed a very small correlation. Vegetable intake showed stronger associations with ischaemic CVD among the low carbohydrate group (multivariate risk ratio (RR) = 0.82 for an increment of 3 servings/d; 95 % CI 0.68, 0.99); green leafy vegetables and carotene-rich fruits and vegetables followed a similar pattern. Total fruit. intake was associated with a lower risk of ischaemic CVD only among participants with moderate carbohydrate intake (RR = 0.81 comparing extreme quintiles; 95% CI 0.70, 0.94). Conclusions: Total vegetables, green leafy vegetables and carotene-rich fruits and vegetables showed stronger associations with ischaemic CVD among the low carbohydrate group. No consistent trends were observed for fruit intake.
引用
收藏
页码:115 / 121
页数:7
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