Wang Lu, Gaziano J Michael, Liu Simin, Manson JoAnn E, Buring Julie E, Sesso Howard D
Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital, Boston, MA 02215, USA.
Am J Clin Nutr. 2007 Aug;86(2):472-9. doi: 10.1093/ajcn/86.2.472.
Prospective studies linking whole- and refined-grain intakes with the risk of hypertension, a major cardiovascular disease risk factor, remain limited.
We aimed to determine whether baseline intake of whole or refined grains is associated with subsequent development of hypertension.
We conducted a prospective cohort study in 28 926 female US health professionals aged >or=45 y who were free of baseline cardiovascular disease, cancer, and hypertension in 1992. Baseline whole- and refined-grain intakes were assessed from semiquantitative food-frequency questionnaires. We identified 8722 incident cases of hypertension from annual questionnaires during 10 y of follow-up.
After adjustment for known hypertension risk factors, the relative risks (RRs) (and 95% CIs) of incident hypertension were 1.00 (reference), 0.96 (0.89, 1.03), 0.95 (0.88, 1.02), 0.92 (0.85, 0.99), and 0.89 (0.82, 0.97) across the increasing quintiles of baseline whole-grain intake (P for trend = 0.007). When functional cutoffs were used, women who consumed 0.5 to <1, 1 to <2, 2 to <4, and >or=4 whole-grain servings/d had multivariate RRs (95% CIs) of 0.93 (0.87, 1.00), 0.93 (0.87, 0.99), 0.92 (0.85, 0.99), and 0.77 (0.66, 0.89), respectively, compared with those who consumed <0.5 whole-grain servings/d. In contrast, refined-grain intake was not associated with the risk of hypertension. The multivariate RRs of hypertension across the increasing quintiles of refined-grain intake were 1.00, 0.97, 0.94, 0.99, and 0.97 (P for trend = 0.80).
Higher whole-grain intake was associated with a reduced risk of hypertension in middle-aged and older women, which suggests a potential role for increasing whole-grain intake in the primary prevention of hypertension and its cardiovascular complications.
将全谷物和精制谷物摄入量与高血压（一种主要的心血管疾病风险因素）风险联系起来的前瞻性研究仍然有限。
我们旨在确定全谷物或精制谷物的基线摄入量是否与随后高血压的发生有关。
我们对1992年年龄≥45岁、无基线心血管疾病、癌症和高血压的28926名美国女性健康专业人员进行了一项前瞻性队列研究。通过半定量食物频率问卷评估基线全谷物和精制谷物摄入量。在10年随访期间，我们从年度问卷中确定了8722例高血压新发病例。
在对已知的高血压风险因素进行调整后，随着基线全谷物摄入量五分位数的增加，高血压新发病例的相对风险（RRs）（及95%可信区间）分别为1.00（参考值）、0.96（0.89，1.03）、0.95（0.88，1.02）、0.92（0.85，0.99）和0.89（0.82，0.97）（趋势P值=0.007）。当使用功能切点时，与每天食用全谷物份数<0.5份的女性相比，每天食用0.5至<1份、1至<2份、2至<4份以及≥4份全谷物的女性的多变量RRs（95%可信区间）分别为0.93（0.87，1.00）、0.93（0.87，0.99）、0.92（0.85，0.99）和0.77（0.66，0.89）。相比之下，精制谷物摄入量与高血压风险无关。随着精制谷物摄入量五分位数的增加，高血压的多变量RRs分别为1.00、0.97、0.94、0.99和0.97（趋势P值=0.80）。
中年及老年女性中较高的全谷物摄入量与较低的高血压风险相关，这表明增加全谷物摄入量在高血压及其心血管并发症的一级预防中可能发挥作用。
