Biddle Martha J, Lennie Terry A, Bricker Gregory V, Kopec Rachel E, Schwartz Steven J, Moser Debra K
Martha J. Biddle, PhD, APRN, CCNS Assistant Professor, College of Nursing, University of Kentucky, Lexington. Terry A. Lennie, PhD, RN, FAAN Professor and Associate Dean, PhD Studies, College of Nursing, University of Kentucky, Lexington. Gregory V. Bricker, BS Graduate Student, Department of Food Science and Technology, The Ohio State University, Columbus. Rachel E. Kopec, BS PhD Candidate, Department of Food Science and Technology, The Ohio State University, Columbus. Steven J. Schwartz, PhD Professor, Department of Food Science and Technology, The Ohio State University, Columbus. Debra K. Moser, DNSc, RN, FAAN Professor, College of Nursing, University of Kentucky, Lexington.
J Cardiovasc Nurs. 2015 May-Jun;30(3):205-12. doi: 10.1097/JCN.0000000000000108.
BACKGROUND/OBJECTIVES: Heart failure (HF) is a condition of chronic exacerbations and injury resulting from an intricate relationship between biochemical and biological mechanisms. Inflammation can be a significant contributor in the pathophysiology of HF. Antioxidants may slow the progression of HF because of their ability to inhibit damaging inflammatory processes. The purpose of this study was to test a dietary intervention in patients with HF to assess the impact of lycopene on biomarkers of inflammation.
SUBJECTS/METHODS: Forty participants with HF were randomly assigned to 1 of 2 groups: lycopene intervention and usual care. The lycopene intervention group received 29.4 mg of lycopene intake per day by drinking an 11.5 oz serving of V8 100% vegetable juice for 30 days. We obtained serum lycopene, uric acid, C-reactive protein (CRP), and b-type natriuretic peptide to determine the impact of the intervention.
Plasma lycopene levels increased in the intervention group compared with the usual care group (0.51 μmol/L to 0.76 μmol/L, P = .002; 0.56 μmol/L to 0.58 μmol/L). C-reactive protein levels decreased significantly in the intervention group in women and but not in men (P = .04). The preintervention CRP level for women was 5.9 ± 3.7 mg/dL and for men was 2.2 ± 2.1 mg/dL. The postintervention CRP level for women was 4.5 ± 3.6 mg/dL and for men was 2.4 ± 2.1 mg/dL.
These findings suggest that the antioxidants in a 30-day intervention of V8 juice affect CRP levels in a sample of female patients with HF.
背景/目的：心力衰竭（HF）是一种由生化和生物学机制之间复杂关系导致的慢性加重和损伤状态。炎症可能是HF病理生理学中的一个重要因素。抗氧化剂因其抑制破坏性炎症过程的能力，可能会减缓HF的进展。本研究的目的是测试对HF患者的饮食干预，以评估番茄红素对炎症生物标志物的影响。
受试者/方法：40名HF患者被随机分为两组：番茄红素干预组和常规护理组。番茄红素干预组每天饮用11.5盎司的V8 100%蔬菜汁，持续30天，从而摄入29.4毫克番茄红素。我们获取血清番茄红素、尿酸、C反应蛋白（CRP）和B型利钠肽，以确定干预的影响。
与常规护理组相比，干预组的血浆番茄红素水平升高（从0.51微摩尔/升升至0.76微摩尔/升，P = .002；从0.56微摩尔/升升至0.58微摩尔/升）。干预组女性的C反应蛋白水平显著下降，男性则未下降（P = .04）。女性干预前的CRP水平为5.9±3.7毫克/分升，男性为2.2±2.1毫克/分升。女性干预后的CRP水平为4.5±3.6毫克/分升，男性为2.4±2.1毫克/分升。
这些发现表明，在对女性HF患者样本进行的为期30天的V8果汁干预中，抗氧化剂会影响CRP水平。
