Division of Preventive Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA.
J Nutr. 2012 Feb;142(2):326-33. doi: 10.3945/jn.111.150631. Epub 2012 Jan 5.
Few epidemiologic studies have examined the potential cardiovascular mechanisms of tomato-based food products, the primary dietary source of lycopene. We examined the cross-sectional association between tomato-based food product intake and coronary biomarkers in the Women's Health Study. Tomato-based food products (tomatoes, tomato juice, tomato sauce, pizza) were summed from a semiquantitative FFQ and multiple risk factors ascertained. Plasma from baseline blood samples were assayed for lipids, lipoproteins, hemoglobin A1c, C-reactive protein, fibrinogen, soluble intracellular adhesion molecule-1, and creatinine. A total of 27,261 women aged ≥45 y who were free of cardiovascular disease and cancer provided relevant data for this study. Tomato-based food product intake was modest, with 84% of women consuming <1 serving/d, but those with greater intake had healthier lifestyle and dietary habits. Women consuming ≥10 compared with <1.5 servings/wk of tomato-based food products had significant but clinically modest improvements in total cholesterol (TC) (5.38 vs. 5.51 mmol/L; P = 0.029), the TC:HDL cholesterol ratio (4.08 vs. 4.22; P = 0.046), and hemoglobin A1c (5.02 vs. 5.13%; P < 0.001) in multivariable models. Considering clinical cutpoints, women consuming ≥10 compared with <1.5 servings/wk were 31% (95% CI = 6%, 50%), 40% (95% CI = 13%, 59%), and 66% (95% CI = 20%, 86%) less likely to have elevated TC (≥6.21 mmol/L), LDL cholesterol (≥4.14 mmol/L), and hemoglobin A1c (≥6%), respectively. Other coronary biomarkers were unassociated with tomato-based food products. In conclusion, women consuming ≥10 compared with <1.5 servings/wk of tomato-based food products had clinically modest but significant improvements in TC, the TC:HDL cholesterol ratio, and hemoglobin A1c but not other coronary biomarkers.
很少有流行病学研究探讨番茄制品作为主要的番茄红素膳食来源对心血管的潜在影响机制。我们在妇女健康研究中研究了番茄制品摄入与冠心病生物标志物之间的横断面关联。番茄制品（番茄、番茄汁、番茄酱、比萨饼）通过半定量食物频率问卷进行汇总，并确定了多种相关风险因素。从基线血液样本中提取的血浆被用于检测脂质、脂蛋白、糖化血红蛋白 A1c、C 反应蛋白、纤维蛋白原、可溶性细胞间黏附分子-1 和肌酐。共有 27261 名年龄≥45 岁、无心血管疾病和癌症的女性提供了相关数据。番茄制品的摄入量适中，84%的女性每日摄入量<1 份，但摄入量较高的女性生活方式和饮食习惯更健康。与每周食用<1.5 份番茄制品的女性相比，每周食用≥10 份番茄制品的女性的总胆固醇（TC）（5.38 与 5.51mmol/L；P=0.029）、TC/高密度脂蛋白胆固醇比值（4.08 与 4.22；P=0.046）和糖化血红蛋白 A1c（5.02 与 5.13%；P<0.001）显著改善，但临床改善幅度较小。在多变量模型中，考虑到临床切点，每周食用≥10 份与每周食用<1.5 份番茄制品的女性发生 TC（≥6.21mmol/L）、LDL 胆固醇（≥4.14mmol/L）和糖化血红蛋白 A1c（≥6%）升高的可能性分别降低了 31%（95%CI=6%，50%）、40%（95%CI=13%，59%）和 66%（95%CI=20%，86%）。其他冠心病生物标志物与番茄制品无关。综上所述，与每周食用<1.5 份番茄制品的女性相比，每周食用≥10 份番茄制品的女性 TC、TC/高密度脂蛋白胆固醇比值和糖化血红蛋白 A1c 显著改善，但其他冠心病生物标志物无明显变化。
