Liu S, Manson J E, Lee I M, Cole S R, Hennekens C H, Willett W C, Buring J E
Division of Preventive Medicine and Channing Laboratory, the Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02215, USA.
Am J Clin Nutr. 2000 Oct;72(4):922-8. doi: 10.1093/ajcn/72.4.922.
Prospective data relating fruit and vegetable intake to cardiovascular disease (CVD) risk are sparse, particularly for women.
In a large, prospective cohort of women, we examined the hypothesis that higher fruit and vegetable intake reduces CVD risk.
In 1993 we assessed fruit and vegetable intake among 39876 female health professionals with no previous history of CVD or cancer by use of a detailed food-frequency questionnaire. We subsequently followed these women for an average of 5 y for incidence of nonfatal myocardial infarction (MI), stroke, percutaneous transluminal coronary angioplasty, coronary artery bypass graft, or death due to CVD.
During 195647 person-years of follow-up, we documented 418 incident cases of CVD including 126 MIs. After adjustment for age, randomized treatment status, and smoking, we observed a significant inverse association between fruit and vegetable intake and CVD risk. For increasing quintiles of total fruit and vegetable intake (median servings/d: 2. 6, 4.1, 5.5, 7.1, and 10.2), the corresponding relative risks (RRs) were 1.0 (reference), 0.78, 0.72, 0.68, and 0.68 (95% CI comparing the 2 extreme quintiles: 0.51, 0.92; P: for trend = 0.01). An inverse, though not statistically significant, trend remained after additional adjustment for other known CVD risk factors, with RRs of 1.0, 0.75, 0.83, 0.80, and 0.85 (95% CI for extreme quintiles: 0.61, 1.17). After excluding participants with a self-reported history of diabetes, hypertension, or high cholesterol at baseline, the multivariate-adjusted RR was 0.45 when extreme quintiles were compared (95% CI: 0.22, 0.91; P: for trend = 0.09). Higher fruit and vegetable intake was also associated with a lower risk of MI, with an adjusted RR of 0.62 for extreme quintiles (95% CI: 0.37, 1.04; P: for trend = 0.07).
These data suggest that higher intake of fruit and vegetables may be protective against CVD and support current dietary guidelines to increase fruit and vegetable intake.
关于水果和蔬菜摄入量与心血管疾病（CVD）风险之间关系的前瞻性数据较少，尤其是针对女性的。
在一个大型前瞻性女性队列中，我们检验了以下假设：较高的水果和蔬菜摄入量可降低CVD风险。
1993年，我们通过详细的食物频率问卷，评估了39876名无CVD或癌症病史的女性健康专业人员的水果和蔬菜摄入量。随后，我们对这些女性平均随访了5年，以观察非致命性心肌梗死（MI）、中风、经皮腔内冠状动脉成形术、冠状动脉搭桥术或CVD导致的死亡的发生率。
在195647人年的随访期间，我们记录了418例CVD事件，包括126例MI。在对年龄、随机治疗状态和吸烟进行调整后，我们观察到水果和蔬菜摄入量与CVD风险之间存在显著的负相关。对于水果和蔬菜总摄入量增加的五分位数（中位数份数/天：2.6、4.1、5.5、7.1和10.2），相应的相对风险（RRs）分别为1.0（参考值）、0.78、0.72、0.68和0.68（比较两个极端五分位数的95%CI：0.51，0.92；趋势P值=0.01）。在对其他已知的CVD风险因素进行进一步调整后，虽然趋势不具有统计学显著性，但仍呈负相关，RRs分别为1.0、0.75、0.83、0.80和0.85（极端五分位数的95%CI：0.61，1.17）。在排除基线时自我报告有糖尿病、高血压或高胆固醇病史的参与者后，比较极端五分位数时的多变量调整RR为0.45（95%CI：0.22，0.91；趋势P值=0.09）。较高的水果和蔬菜摄入量也与较低的MI风险相关，极端五分位数的调整后RR为0.62（95%CI：0.37，1.04；趋势P值=0.07）。
这些数据表明，较高的水果和蔬菜摄入量可能对CVD具有保护作用，并支持当前增加水果和蔬菜摄入量的饮食指南。
