多民族队列研究中关键饮食质量指标与死亡率的关联：饮食模式方法项目
Associations of key diet-quality indexes with mortality in the Multiethnic Cohort: the Dietary Patterns Methods Project.
作者信息
Harmon Brook E, Boushey Carol J, Shvetsov Yurii B, Ettienne Reynolette, Reedy Jill, Wilkens Lynne R, Le Marchand Loic, Henderson Brian E, Kolonel Laurence N
机构信息
From the Departmental and Institutional Affiliations, Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI (BE Harmon, CJB, YBS, RE, LRW, LLM, and LNK); the Division of Cancer Control and Population Sciences, National Cancer Institute, NIH, Department of Health and Human Services, Bethesda, MD (JR); and the University of Southern California, Los Angeles, CA (BE Henderson).
出版信息
Am J Clin Nutr. 2015 Mar;101(3):587-97. doi: 10.3945/ajcn.114.090688. Epub 2015 Jan 7.
BACKGROUND
Healthy dietary patterns have been linked positively with health and longevity. However, prospective studies in diverse populations in the United States addressing dietary patterns and mortality are limited.
OBJECTIVE
We assessed the ability of the following 4 diet-quality indexes [the Healthy Eating Index-2010 (HEI-2010), the Alternative HEI-2010 (AHEI-2010), the alternate Mediterranean diet score (aMED), and the Dietary Approaches to Stop Hypertension (DASH)] to predict the reduction in risk of mortality from all causes, cardiovascular disease (CVD), and cancer.
DESIGN
White, African American, Native Hawaiian, Japanese American, and Latino adults (n = 215,782) from the Multiethnic Cohort completed a quantitative food-frequency questionnaire. Scores for each dietary index were computed and divided into quintiles for men and women. Mortality was documented over 13-18 y of follow-up. HRs and 95% CIs were computed by using adjusted Cox models.
RESULTS
High HEI-2010, AHEI-2010, aMED, and DASH scores were all inversely associated with risk of mortality from all causes, CVD, and cancer in both men and women (P-trend < 0.0001 for all models). For men, the HEI-2010 was consistently associated with a reduction in risk of mortality for all causes (HR: 0.75; 95% CI: 0.71, 0.79), CVD (HR: 0.74; 95% CI: 0.69, 0.81), and cancer (HR: 0.76; 95% CI: 0.70, 0.83) when lowest and highest quintiles were compared. In women, the AHEI and aMED showed large reductions for all-cause mortality (HR: 0.78; 95% CI: 0.74, 0.82), the AHEI showed large reductions for CVD (HR: 0.76; 95% CI: 0.69, 0.83), and the aMED showed large reductions for cancer (HR: 0.84; 95% CI: 0.76, 0. 92).
CONCLUSION
These results, in a US multiethnic population, suggest that consuming a dietary pattern that achieves a high diet-quality index score is associated with lower risk of mortality from all causes, CVD, and cancer in adult men and women.
背景
健康的饮食模式与健康和长寿呈正相关。然而，在美国不同人群中针对饮食模式和死亡率的前瞻性研究有限。
目的
我们评估了以下4种饮食质量指数[2010年健康饮食指数（HEI - 2010）、替代HEI - 2010（AHEI - 2010）、替代地中海饮食评分（aMED）和终止高血压饮食方法（DASH）]预测全因死亡率、心血管疾病（CVD）和癌症死亡风险降低的能力。
设计
来自多民族队列的白人、非裔美国人、夏威夷原住民、日裔美国人和拉丁裔成年人（n = 215,782）完成了一份定量食物频率问卷。计算每个饮食指数的得分，并将男性和女性的得分分为五等份。在13至18年的随访期间记录死亡率。使用调整后的Cox模型计算风险比（HRs）和95%可信区间（CIs）。
结果
高HEI - 2010、AHEI - 2010、aMED和DASH得分均与男性和女性的全因死亡率、CVD和癌症死亡风险呈负相关（所有模型的P趋势<0.0001）。对于男性，当比较最低和最高五分位数时，HEI - 2010始终与全因死亡率（HR：0.75；95% CI：0.71, 0.79）、CVD（HR：0.74；95% CI：0.69, 0.81）和癌症（HR：0.76；95% CI：0.70, 0.83）的死亡风险降低相关。对于女性，AHEI和aMED显示全因死亡率大幅降低（HR：0.78；95% CI：0.74, 0.82），AHEI显示CVD大幅降低（HR：0.76；95% CI：0.69, 0.83），aMED显示癌症大幅降低（HR：0.84；95% CI：0.76, 0.92）。
结论
在美国多民族人群中的这些结果表明，食用达到高饮食质量指数得分的饮食模式与成年男性和女性的全因死亡率、CVD和癌症死亡风险较低相关。
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