Pereira Mark A, O'Reilly Eilis, Augustsson Katarina, Fraser Gary E, Goldbourt Uri, Heitmann Berit L, Hallmans Goran, Knekt Paul, Liu Simin, Pietinen Pirjo, Spiegelman Donna, Stevens June, Virtamo Jarmo, Willett Walter C, Ascherio Alberto
Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN55454, USA.
Arch Intern Med. 2004 Feb 23;164(4):370-6. doi: 10.1001/archinte.164.4.370.
Few epidemiologic studies of dietary fiber intake and risk of coronary heart disease have compared fiber types (cereal, fruit, and vegetable) or included sex-specific results. The purpose of this study was to conduct a pooled analysis of dietary fiber and its subtypes and risk of coronary heart disease.
We analyzed the original data from 10 prospective cohort studies from the United States and Europe to estimate the association between dietary fiber intake and the risk of coronary heart disease.
Over 6 to 10 years of follow-up, 5249 incident total coronary cases and 2011 coronary deaths occurred among 91058 men and 245186 women. After adjustment for demographics, body mass index, and lifestyle factors, each 10-g/d increment of energy-adjusted and measurement error-corrected total dietary fiber was associated with a 14% (relative risk [RR], 0.86; 95% confidence interval [CI], 0.78-0.96) decrease in risk of all coronary events and a 27% (RR, 0.73; 95% CI, 0.61-0.87) decrease in risk of coronary death. For cereal, fruit, and vegetable fiber intake (not error corrected), RRs corresponding to 10-g/d increments were 0.90 (95% CI, 0.77-1.07), 0.84 (95% CI, 0.70-0.99), and 1.00 (95% CI, 0.88-1.13), respectively, for all coronary events and 0.75 (95% CI, 0.63-0.91), 0.70 (95% CI, 0.55-0.89), and 1.00 (95% CI, 0.82-1.23), respectively, for deaths. Results were similar for men and women.
Consumption of dietary fiber from cereals and fruits is inversely associated with risk of coronary heart disease.
很少有关于膳食纤维摄入量与冠心病风险的流行病学研究比较过纤维类型（谷物、水果和蔬菜），或纳入按性别分类的结果。本研究的目的是对膳食纤维及其亚型与冠心病风险进行汇总分析。
我们分析了来自美国和欧洲的10项前瞻性队列研究的原始数据，以估计膳食纤维摄入量与冠心病风险之间的关联。
在6至10年的随访期间，91058名男性和245186名女性中发生了5249例新发冠心病病例和2011例冠心病死亡。在对人口统计学、体重指数和生活方式因素进行调整后，能量调整且经测量误差校正的总膳食纤维每增加10克/天，所有冠心病事件的风险降低14%（相对风险[RR]，0.86；95%置信区间[CI]，0.78 - 0.96），冠心病死亡风险降低27%（RR，0.73；95% CI，0.61 - 0.87）。对于谷物、水果和蔬菜纤维摄入量（未校正误差），所有冠心病事件每增加10克/天的RR分别为0.90（95% CI，0.77 - 1.07）、0.84（95% CI，0.70 - 0.99）和1.00（95% CI，0.88 - 1.13），死亡的RR分别为0.75（95% CI，0.63 - 0.91）、0.70（95% CI，0.55 - 0.89）和1.00（95% CI，0.82 - 1.23）。男性和女性的结果相似。
食用谷物和水果中的膳食纤维与冠心病风险呈负相关。
