Van Hoydonck Pascale G A, Temme Elisabeth H M, Schouten Evert G
Department of Public Health, Division of Nutritional Epidemiology, University of Leuven, 3000 Leuven, Belgium.
J Nutr. 2002 Apr;132(4):756-61. doi: 10.1093/jn/132.4.756.
The purpose of this study was to investigate, in smokers, whether the oxidative balance of their dietary pattern affected mortality risk. To evaluate the oxidative balance of the dietary pattern, an oxidative balance score was constructed that summarized the combined intake of dietary antioxidants (vitamin C and beta-carotene) and a prooxidant (iron). The low oxidative balance score group included smokers with a diet high in vitamin C and beta-carotene and/or low in iron and the high oxidative balance score group included those with a diet low in vitamin C and beta-carotene and/or high in iron. Using the 10-y follow-up mortality data from the Belgian Interuniversity Research on Nutrition and Health (BIRNH) study, the association of this oxidative balance score with all-cause, cardiovascular disease (CVD) and total cancer mortality was investigated in 2814 male smokers. In multivariate-adjusted Cox models, men in the highest oxidative balance score group had a higher relative risk (RR) of all-cause [RR = 1.44, 95% confidence interval (CI): 1.13, 1.82] and of total cancer mortality (RR = 1.62, 95% CI: 1.07, 2.45) compared with men in the lowest score group. This association was less pronounced for CVD mortality risk and was not significant (RR = 1.31, 95% CI: 0.86, 2.00). The risk of all-cause and total cancer mortality was driven principally by the high score group, which suggested a threshold effect for risk rather than a linear trend. The findings are consistent with the hypothesis that the oxidative balance of the diet is associated with subsequent mortality. Smokers whose diet is unbalanced in terms of anti- and prooxidants may therefore benefit from a recommendation to consume more servings of fresh fruits and vegetables and less meat.
本研究的目的是调查吸烟者饮食模式的氧化平衡是否会影响死亡风险。为了评估饮食模式的氧化平衡，构建了一个氧化平衡评分，该评分总结了膳食抗氧化剂（维生素C和β-胡萝卜素）和一种促氧化剂（铁）的综合摄入量。低氧化平衡评分组包括维生素C和β-胡萝卜素摄入量高和/或铁摄入量低的吸烟者，高氧化平衡评分组包括维生素C和β-胡萝卜素摄入量低和/或铁摄入量高的吸烟者。利用比利时大学间营养与健康研究（BIRNH）的10年随访死亡率数据，在2814名男性吸烟者中研究了这种氧化平衡评分与全因、心血管疾病（CVD）和总癌症死亡率之间的关联。在多变量调整的Cox模型中，与最低评分组的男性相比，最高氧化平衡评分组的男性全因死亡[相对风险（RR）=1.44，95%置信区间（CI）：1.13，1.82]和总癌症死亡率（RR = 1.62，95% CI：1.07，2.45）的相对风险更高。这种关联在CVD死亡风险方面不太明显，且无统计学意义（RR = 1.31，95% CI：0.86，2.00）。全因和总癌症死亡率的风险主要由高评分组驱动，这表明存在风险阈值效应而非线性趋势。这些发现与饮食的氧化平衡与随后的死亡率相关的假设一致。因此，饮食中抗氧化剂和促氧化剂不平衡的吸烟者可能会受益于增加新鲜水果和蔬菜的摄入量以及减少肉类摄入量的建议。
