Hugh Sinclair Unit of Human Nutrition (ALM, TWG, MFC, DSA, YJ, AV, JPES, OBK, KMT, A-MM, MHG, and JAL), and the Institute for Cardiovascular and Metabolic Research, Department of Food and Nutritional Sciences (ALM and JAL), University of Reading, Reading, Berkshire, United Kingdom.
Am J Clin Nutr. 2014 Mar;99(3):479-89. doi: 10.3945/ajcn.113.074237. Epub 2014 Jan 22.
Observed associations between increased fruit and vegetable (F&V) consumption, particularly those F&Vs that are rich in flavonoids, and vascular health improvements require confirmation in adequately powered randomized controlled trials.
This study was designed to measure the dose-response relation between high-flavonoid (HF), low-flavonoid (LF), and habitual F&V intakes and vascular function and other cardiovascular disease (CVD) risk indicators.
A single-blind, dose-dependent, parallel randomized controlled dietary intervention study was conducted. Male and female low-F&V consumers who had a ≥ 1.5-fold increased risk of CVD (n = 174) were randomly assigned to receive an HF F&V, an LF F&V, or a habitual diet, with HF and LF F&V amounts sequentially increasing by 2, 4, and 6 (+2, +4, and +6) portions/d every 6 wk over habitual intakes. Microvascular reactivity (laser Doppler imaging with iontophoresis), arterial stiffness [pulse wave velocity, pulse wave analysis (PWA)], 24-h ambulatory blood pressure, and biomarkers of nitric oxide (NO), vascular function, and inflammation were determined at baseline and at 6, 12, and 18 wk.
In men, the HF F&V diet increased endothelium-dependent microvascular reactivity (P = 0.017) with +2 portions/d (at 6 wk) and reduced C-reactive protein (P = 0.001), E-selectin (P = 0.0005), and vascular cell adhesion molecule (P = 0.0468) with +4 portions/d (at 12 wk). HF F&Vs increased plasma NO (P = 0.0243) with +4 portions/d (at 12 wk) in the group as a whole. An increase in F&Vs, regardless of flavonoid content in the groups as a whole, mitigated increases in vascular stiffness measured by PWA (P = 0.0065) and reductions in NO (P = 0.0299) in the control group.
These data support recommendations to increase F&V intake to ≥ 6 portions daily, with additional benefit from F&Vs that are rich in flavonoids, particularly in men with an increased risk of CVD.
观察到增加水果和蔬菜（F&V）的摄入量，尤其是富含类黄酮的 F&V，与血管健康改善之间存在关联，这需要在足够大的随机对照试验中得到证实。
本研究旨在测量高黄酮（HF）、低黄酮（LF）和习惯性 F&V 摄入量与血管功能和其他心血管疾病（CVD）风险指标之间的剂量反应关系。
进行了一项单盲、剂量依赖性、平行随机对照饮食干预研究。患有 CVD 风险增加≥1.5 倍的低 F&V 消费者（n=174）男性和女性被随机分配接受 HF F&V、LF F&V 或习惯性饮食，HF 和 LF F&V 的摄入量在 6 周内逐渐增加 2、4 和 6（+2、+4 和+6）份/天，超过习惯性摄入量。在基线和 6、12 和 18 周时，使用激光多普勒成像离子电渗法测量微血管反应性、动脉僵硬度[脉搏波速度、脉搏波分析（PWA）]、24 小时动态血压和一氧化氮（NO）、血管功能和炎症的生物标志物。
在男性中，HF F&V 饮食增加了内皮依赖性微血管反应性（P=0.017），每天增加 2 份（在 6 周时），并降低了 C 反应蛋白（P=0.001）、E-选择素（P=0.0005）和血管细胞粘附分子（P=0.0468），每天增加 4 份（在 12 周时）。HF F&Vs 增加了整个组的血浆 NO（P=0.0243），每天增加 4 份（在 12 周时）。增加 F&Vs，无论整个组的类黄酮含量如何，都减轻了 PWA 测量的血管僵硬的增加（P=0.0065）和 NO 的减少（P=0.0299）在对照组中。
这些数据支持增加 F&V 摄入量至每天≥6 份的建议，并从富含类黄酮的 F&Vs 中获得额外益处，尤其是在 CVD 风险增加的男性中。
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