Danish Cancer Society Research Center, Copenhagen, Denmark;
Department of Public Health, Section of Social Medicine, Faculty of Health Sciences, University of Copenhagen, Copenhagen, Denmark;
Am J Clin Nutr. 2016 Apr;103(4):999-1007. doi: 10.3945/ajcn.115.124271. Epub 2016 Feb 17.
High intake of whole grains has been associated with lower risk of coronary heart disease; however, the research that has been used to evaluate different effects of different whole-grain cereals (e.g., wheat, rye, and oats) has been sparse.
We investigated the association between whole-grain intake in terms of total intake and intakes of different cereals and myocardial infarction.
This prospective study included 54,871 Danish adults aged 50-64 y, of whom 2329 individuals developed myocardial infarction (13.6 y of follow-up). Detailed information on daily intake of whole-grain products was available from a self-administered food-frequency questionnaire, and intakes of total whole grain and whole-grain species (wheat, rye, and oats) were estimated. The association between intake of whole grains and risk of myocardial infarction was examined with the use of a Cox proportional hazards model adjusted for potential confounders.
For both men and women with total whole-grain intake in the highest quartile, lower risks of myocardial infarction were shown [HRs: 0.75 (95% CI: 0.65, 0.86) and 0.73 (95% CI: 0.58, 0.91), respectively] than for individuals with intake in the lowest quartile. When the specific cereal species were considered, rye and oats, but not wheat, were associated with lower myocardial infarction risk in men. No significant associations were seen in women. For total whole-grain products, significantly lower myocardial infarction risks were seen with higher intakes in both men and women. Rye bread (in men and women) and oatmeal (in men) were associated with significantly lower risk of myocardial infarction, whereas no significant association was shown for whole-grain bread, crispbread, and wheat.
In this study, we provide support for the hypothesis that whole-grain intake is related to lower risk of myocardial infarction and suggest that the cereals rye and oats might especially hold a beneficial effect.
大量摄入全谷物与降低冠心病风险有关；然而，用于评估不同全谷物（如小麦、黑麦和燕麦）不同影响的研究很少。
我们研究了总摄入量和不同谷物摄入量与心肌梗死之间的全谷物摄入关系。
这项前瞻性研究纳入了 54871 名年龄在 50-64 岁的丹麦成年人，其中 2329 人发生了心肌梗死（13.6 年的随访）。详细的全谷物产品日摄入量信息可从自我管理的食物频率问卷中获得，并且估计了总全谷物和全谷物种类（小麦、黑麦和燕麦）的摄入量。使用 Cox 比例风险模型调整潜在混杂因素后，检查了全谷物摄入量与心肌梗死风险之间的关系。
对于男性和女性总全谷物摄入量最高四分位数的个体，心肌梗死风险较低[风险比（HRs）：0.75（95%CI：0.65，0.86）和 0.73（95%CI：0.58，0.91）]，而摄入量最低四分位数的个体风险较高。当考虑特定的谷物种类时，黑麦和燕麦与男性较低的心肌梗死风险相关，但与女性无关。对于总全谷物产品，男性和女性摄入量较高与心肌梗死风险显著降低相关。黑麦面包（男性和女性）和燕麦片（男性）与心肌梗死风险显著降低相关，而全谷物面包、脆饼和小麦则没有显著相关性。
在这项研究中，我们为全谷物摄入量与降低心肌梗死风险相关的假设提供了支持，并表明黑麦和燕麦等谷物可能具有有益的作用。
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