Sesso Howard D, Liu Simin, Gaziano J Michael, Buring Julie E
Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA, USA.
J Nutr. 2003 Jul;133(7):2336-41. doi: 10.1093/jn/133.7.2336.
In addition to the inverse association of dietary lycopene with various cancers, studies suggest a role for lycopene in cardiovascular disease (CVD) prevention. We determined whether the intake of lycopene or tomato-based foods is associated with the risk of CVD in a prospective cohort of 39,876 middle-aged and older women initially free of CVD and cancer. Participants completed a food-frequency questionnaire and provided self-reports of coronary risk factors. Dietary lycopene levels were divided into quintiles, and primary lycopene food sources (total tomato-based products, including tomatoes, tomato juice, tomato sauce and pizza) were categorized. During 7.2 y of follow-up, 719 CVD cases (including myocardial infarction, stroke, revascularization and CVD death) occurred. Compared with women in the 1st quintile of lycopene, those in increasing quintiles had multivariate relative risks (RR) of CVD of 1.11, 1.14, 1.15 and 0.90 (P for trend = 0.34). For the consumption of tomato-based products, women consuming 1.5 to <4, 4 to <7, 7 to <10 and >or=10 servings/wk had RR (95% CI) of CVD of 1.02 (0.82-1.26), 1.04 (0.82-1.31), 0.68 (0.49-0.96) and 0.71 (0.42-1.17) (P for trend = 0.029) compared with women consuming <1.5 servings/wk. Among lycopene food sources, those in the highest levels of tomato sauce (>or=2 servings/wk) and pizza intake (>or=2 servings/wk), with multivariate RR of 0.76 (0.55-1.05) and 0.66 (0.37-1.18), respectively, had potential reductions in CVD risk. Dietary lycopene was not strongly associated with the risk of CVD. However, the possible inverse associations noted for higher levels of tomato-based products, particularly tomato sauce and pizza, with CVD suggest that dietary lycopene or other phytochemicals consumed as oil-based tomato products confer cardiovascular benefits.
除了膳食番茄红素与各种癌症呈负相关外，研究表明番茄红素在预防心血管疾病（CVD）中发挥作用。我们在一个由39876名最初无心血管疾病和癌症的中老年女性组成的前瞻性队列中，确定番茄红素或番茄类食物的摄入量是否与心血管疾病风险相关。参与者完成了一份食物频率问卷，并提供了冠心病风险因素的自我报告。膳食番茄红素水平分为五分位数，并对主要番茄红素食物来源（基于番茄的总产品，包括番茄、番茄汁、番茄酱和披萨）进行分类。在7.2年的随访期间，发生了719例心血管疾病病例（包括心肌梗死、中风、血管重建和心血管疾病死亡）。与处于番茄红素第一五分位数的女性相比，处于更高五分位数的女性发生心血管疾病的多变量相对风险（RR）分别为1.11、1.14、1.15和0.90（趋势P值 = 0.34）。对于食用基于番茄的产品，每周食用1.5至<4份、4至<7份、7至<10份和≥10份的女性，与每周食用<1.5份的女性相比，心血管疾病的RR（95%CI）分别为1.02（0.82 - 1.26）、1.04（0.82 - 1.31）、0.68（0.49 - 0.96）和0.71（0.42 - 1.17）（趋势P值 = 0.029）。在番茄红素食物来源中，番茄酱摄入量最高（≥2份/周）和披萨摄入量最高（≥2份/周）的人群，多变量RR分别为0.76（0.55 - 1.05）和0.66（0.37 - 1.18），心血管疾病风险可能降低。膳食番茄红素与心血管疾病风险没有强烈关联。然而，较高水平的基于番茄的产品，特别是番茄酱和披萨，与心血管疾病之间可能存在的负相关表明，作为油基番茄产品摄入的膳食番茄红素或其他植物化学物质具有心血管益处。
