Samieri Cécilia, Sun Qi, Townsend Mary K, Rimm Eric B, Grodstein Francine
From the Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (CS, QS, MKT, EBR, and FG); Institut National pour la Santé et la Recherche Médicale (INSERM), Centre INSERM U897-Epidémiologie-Biostatistiques and Université de Bordeaux, Bordeaux, France (CS); and the Departments of Epidemiology (EBR and FG) and Nutrition (QS and EBR), Harvard School of Public Health, Boston, MA.
Am J Clin Nutr. 2014 Dec;100(6):1489-97. doi: 10.3945/ajcn.114.085605. Epub 2014 Oct 29.
Dietary flavonoids have been related to lower risks of various chronic diseases, but it is unclear whether flavonoid intake in midlife helps to maintain good health and wellbeing in aging.
We examined the relation of flavonoid intake in midlife with the prevalence of healthy aging.
We included 13,818 women from the Nurses' Health Study with dietary data and no major chronic diseases in 1984-1986 when they were aged in their late 50s (median age: 59 y); all women provided information on multiple aspects of aging an average of 15 y later. Intakes of 6 major flavonoid subclasses in midlife were ascertained on the basis of averaged intakes of flavonoid-rich foods from 2 food-frequency questionnaires (1984-1986). We defined healthy compared with usual aging as of age 70 y; healthy aging was based on survival to ≥70 y with maintenance of 4 health domains (no major chronic diseases or major impairments in cognitive or physical function or mental health).
Of women who survived until ≥70 y of age, 1517 women (11.0%) met our criteria for healthy aging. Compared with women in the lowest quintile of intake, women in the highest quintile of intake of several flavonoid subclasses at midlife had greater odds of healthy aging. After multivariable adjustment, ORs were as follows: flavones, 1.32 (95% CI: 1.10, 1.58); flavanone, 1.28 (95% CI: 1.08, 1.53); anthocyanin, 1.25 (95% CI: 1.04, 1.50); and flavonol, 1.18 (95% CI: 0.98, 1.42) (all P-trend ≤ 0.02). Consistently, greater intakes of major sources of these flavonoids (i.e., oranges, berries, onions, and apples) were associated with increased odds of healthy aging. We showed no association with flavan-3-ol monomers (P-trend = 0.80) or polymers (P-trend = 0.63).
Higher intake of flavonoids at midlife, specifically flavones, flavanones, anthocyanins, and flavonols, is associated with greater likelihood of health and wellbeing in individuals surviving to older ages.
膳食类黄酮与降低多种慢性疾病风险有关，但中年时期摄入类黄酮是否有助于在老年时保持良好的健康和幸福状态尚不清楚。
我们研究了中年时期类黄酮摄入量与健康老龄化患病率之间的关系。
我们纳入了来自护士健康研究的13818名女性，她们在1984 - 1986年（年龄接近60岁，中位年龄：59岁）时提供了饮食数据且无重大慢性疾病；所有女性平均在15年后提供了关于衰老多个方面的信息。根据两份食物频率问卷（1984 - 1986年）中富含类黄酮食物的平均摄入量，确定中年时期6种主要类黄酮亚类的摄入量。我们将70岁时的健康衰老与通常衰老进行对比定义；健康衰老基于存活至≥70岁且维持4个健康领域（无重大慢性疾病、认知或身体功能或心理健康无重大损害）。
在存活至≥70岁的女性中，1517名女性（11.0%）符合我们的健康衰老标准。与摄入量处于最低五分位数的女性相比，中年时期几种类黄酮亚类摄入量处于最高五分位数的女性健康衰老的几率更高。经过多变量调整后，比值比（OR）如下：黄酮类，1.32（95%置信区间：1.10，1.58）；黄烷酮，1.28（95%置信区间：1.08，1.53）；花青素，1.25（95%置信区间：1.04，1.50）；黄酮醇，1.18（95%置信区间：0.98，1.42）（所有P趋势≤0.02）。同样，这些类黄酮的主要来源（即橙子、浆果、洋葱和苹果）摄入量增加与健康衰老几率增加相关。我们未发现与黄烷 - 3 - 醇单体（P趋势 = 0.80）或聚合物（P趋势 = 0.63）有关联。
中年时期较高的类黄酮摄入量，特别是黄酮类、黄烷酮、花青素和黄酮醇，与存活至老年个体的健康和幸福可能性增加有关。
