Borgi Lea, Muraki Isao, Satija Ambika, Willett Walter C, Rimm Eric B, Forman John P
From the Renal Division, Brigham and Women's Hospital, Boston, MA (L.B., J.P.F.); Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (W.C.W., E.B.R., J.P.F.); Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA (I.M., A.S., W.C.W., E.B.R.); and Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA (W.C.W., E.B.R).
Hypertension. 2016 Feb;67(2):288-93. doi: 10.1161/HYPERTENSIONAHA.115.06497. Epub 2015 Dec 7.
Increased fruit and vegetable intake lowers blood pressure in short-term interventional studies. However, data on the association of long-term intake of fruits and vegetables with hypertension risk are scarce. We prospectively examined the independent association of whole fruit (excluding juices) and vegetable intake, as well as the change in consumption of whole fruits and vegetables, with incident hypertension in 3 large longitudinal cohort studies: Nurses' Health Study (n=62 175), Nurses' Health Study II (n=88 475), and Health Professionals Follow-up Study (n=36 803). We calculated hazard ratios and 95% confidence intervals for fruit and vegetable consumption while controlling for hypertension risk factors. Compared with participants whose consumption was ≤4 servings/week, the pooled hazard ratios among those whose intake was ≥4 servings/day were 0.92(0.87-0.97) for total whole fruit intake and 0.95(0.86-1.04) for total vegetable intake. Similarly, compared with participants who did not increase their fruit or vegetable consumption, the pooled hazard ratios for those whose intake increased by ≥7 servings/week were 0.94(0.90-0.97) for total whole fruit intake and 0.98(0.94-1.01) for total vegetable. Analyses of individual fruits and vegetables yielded different results. Consumption levels of ≥4 servings/week (as opposed to <1 serving/month) of broccoli, carrots, tofu or soybeans, raisins, and apples was associated with lower hypertension risk. In conclusion, our results suggest that greater long-term intake and increased consumption of whole fruits may reduce the risk of developing hypertension.
在短期干预研究中，增加水果和蔬菜的摄入量可降低血压。然而，关于长期摄入水果和蔬菜与高血压风险之间关联的数据却很稀少。我们在三项大型纵向队列研究中前瞻性地研究了完整水果（不包括果汁）和蔬菜摄入量以及完整水果和蔬菜摄入量的变化与新发高血压之间的独立关联，这三项研究分别是护士健康研究（n = 62175）、护士健康研究II（n = 88475）和卫生专业人员随访研究（n = 36803）。我们在控制高血压风险因素的同时，计算了水果和蔬菜摄入量的风险比及95%置信区间。与每周摄入量≤4份的参与者相比，总完整水果摄入量≥4份/天者的合并风险比为0.92（0.87 - 0.97），总蔬菜摄入量≥4份/天者的合并风险比为0.95（0.86 - 1.04）。同样，与未增加水果或蔬菜摄入量的参与者相比，摄入量每周增加≥7份者的总完整水果摄入量合并风险比为0.94（0.90 - 0.97），总蔬菜摄入量合并风险比为0.98（0.94 - 1.01）。对个别水果和蔬菜的分析得出了不同结果。西兰花、胡萝卜、豆腐或大豆制品、葡萄干和苹果每周摄入量≥4份（相对于每月<1份）与较低的高血压风险相关。总之，我们的结果表明，长期大量摄入完整水果以及增加其摄入量可能会降低患高血压的风险。
