School of Medicine, University of East Anglia, Norwich, United Kingdom.
Am J Clin Nutr. 2011 Feb;93(2):338-47. doi: 10.3945/ajcn.110.006783. Epub 2010 Nov 24.
Dietary flavonoids have beneficial effects on blood pressure in intervention settings, but there is limited information on habitual intake and risk of hypertension in population-based studies.
We examined the association between habitual flavonoid intake and incident hypertension in a prospective study in men and women.
A total of 87,242 women from the Nurses' Health Study (NHS) II, 46,672 women from the NHS I, and 23,043 men from the Health Professionals Follow-Up Study (HPFS) participated in the study. Total flavonoid and subclass intakes were calculated from semiquantitative food-frequency questionnaires collected every 4 y by using an updated and extended US Department of Agriculture database.
During 14 y of follow-up, 29,018 cases of hypertension in women and 5629 cases of hypertension in men were reported. In pooled multivariate-adjusted analyses, participants in the highest quintile of anthocyanin intake (predominantly from blueberries and strawberries) had an 8% reduction in risk of hypertension [relative risk (RR): 0.92; 95% CI: 0.86, 0.98; P < 0.03] compared with that for participants in the lowest quintile of anthocyanin intake; the risk reduction was 12% (RR: 0.88; 95% CI: 0.84, 0.93; P < 0.001) in participants ≤60 y of age and 0.96 (0.91, 1.02) in participants >60 y of age (P for age interaction = 0.02). Although intakes of other subclasses were not associated with hypertension, pooled analyses for individual compounds suggested a 5% (95% CI: 0.91, 0.99; P = 0.005) reduction in risk for the highest compared with the lowest quintiles of intake of the flavone apigenin. In participants ≤60 y of age, a 6% (95% CI: 0.88, 0.97; P = 0.002) reduction in risk was observed for the flavan-3-ol catechin when the highest and the lowest quintiles were compared.
Anthocyanins and some flavone and flavan-3-ol compounds may contribute to the prevention of hypertension. These vasodilatory properties may result from specific structural similarities (including the B-ring hydroxylation and methyoxylation pattern).
饮食类黄酮对干预环境中的血压有有益影响，但人群研究中关于习惯性摄入量与高血压风险的信息有限。
我们在一项男性和女性的前瞻性研究中，检测了习惯性黄酮类化合物摄入与高血压发生之间的关联。
共有 87242 名来自护士健康研究 II （NHS II）的女性、46672 名来自护士健康研究 I （NHS I）的女性和 23043 名来自健康专业人员随访研究 （HPFS）的男性参与了这项研究。总黄酮和亚类摄入量是通过每 4 年使用美国农业部更新和扩展的数据库进行半定量食物频率问卷收集计算的。
在 14 年的随访期间，报告了女性 29018 例高血压和男性 5629 例高血压病例。在多变量调整后的 pooled 分析中，摄入花青素（主要来自蓝莓和草莓）最高五分位数的参与者高血压风险降低了 8%（相对风险：0.92；95%置信区间：0.86，0.98；P < 0.03），而摄入花青素最低五分位数的参与者风险降低了 12%（相对风险：0.88；95%置信区间：0.84，0.93；P < 0.001）；≤60 岁的参与者风险降低 12%（相对风险：0.96；0.91，1.02），>60 岁的参与者风险降低 0.96（0.91，1.02）（年龄交互作用 P = 0.02）。虽然其他亚类的摄入量与高血压无关，但对个别化合物的 pooled 分析表明，与最低五分位数相比，最高五分位数的摄入量与风险降低 5%（95%置信区间：0.91，0.99；P = 0.005）相关。在≤60 岁的参与者中，与最低五分位数相比，最高五分位数的类黄酮芹菜素摄入量观察到风险降低 6%（95%置信区间：0.88，0.97；P = 0.002）。
花色苷和一些黄酮类和黄烷-3-醇化合物可能有助于预防高血压。这些血管舒张特性可能是由于特定的结构相似性（包括 B 环的羟基化和甲氧基化模式）所致。
