Miranda Andreia Machado, Steluti Josiane, Fisberg Regina Mara, Marchioni Dirce Maria
Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, SP, Brazil.
PLoS One. 2016 Oct 28;11(10):e0165791. doi: 10.1371/journal.pone.0165791. eCollection 2016.
BACKGROUND/OBJECTIVE: Hypertension is an important risk factor for cardiovascular disease, and diet has been identified as a modifiable factor for preventing and controlling hypertension. Besides, epidemiological studies have suggested an inverse association between polyphenol intake and cardiovascular diseases. The aim of this study was to evaluate the association between the intake of polyphenols and hypertension in a general population of Sao Paulo.
Data came from the 'Health Survey of Sao Paulo (ISA-Capital)' among 550 adults and older adults in Sao Paulo, Brazil. Diet was assessed by two 24-hour dietary recalls (24HR). Usual intakes were calculated using the Multiple Source Method. Polyphenol intake was calculated by matching food consumption data from the 24HR with the Phenol-Explorer database. The associations between the hypertension and tertiles of the total and classes of polyphenols intake were tested by multivariate logistic regression analysis.
After multivariate adjustment for potential confounding factors the findings showed an inverse and linearly association between the hypertension and highest tertiles of tyrosols (OR = 0.33; 95%CI 0.18, 0.64), alkylphenols (OR = 0.45; 95%CI 0.23, 0.87), lignans (OR = 0.49; 95%CI 0.25, 0.98), as well as stilbenes (OR = 0.60; 95%CI 0.36, 0.98), and other polyphenols (OR = 0.33; 95%CI 0.14, 0.74). However, total polyphenol intake, and phenolic acids were significantly associated only in the middle tertile with hypertension and flavonoids were not significant associated.
There is an inverse and linearly association between the highest tertile of some classes of polyphenols, such as, tyrosols, alkylphenols, lignans, stilbenes, other polyphenols and hypertension.
背景/目的：高血压是心血管疾病的重要危险因素，饮食已被确定为预防和控制高血压的一个可改变因素。此外，流行病学研究表明多酚摄入量与心血管疾病之间存在负相关。本研究的目的是评估圣保罗普通人群中多酚摄入量与高血压之间的关联。
数据来自巴西圣保罗550名成年人及老年人的“圣保罗健康调查（ISA-首都）”。通过两次24小时饮食回忆法（24HR）评估饮食情况。使用多源法计算通常摄入量。通过将24小时饮食回忆法中的食物消费数据与酚类物质探索者数据库进行匹配来计算多酚摄入量。通过多变量逻辑回归分析检验高血压与总多酚摄入量及多酚类别三分位数之间的关联。
在对潜在混杂因素进行多变量调整后，研究结果显示高血压与酪醇最高三分位数（比值比=0.33；95%置信区间0.18，0.64）、烷基酚（比值比=0.45；95%置信区间0.23，0.87）、木脂素（比值比=0.49；95%置信区间0.25，0.98）、芪类（比值比=0.60；95%置信区间0.36，0.98）以及其他多酚（比值比=0.33；95%置信区间0.14，0.74）之间存在负向线性关联。然而，总多酚摄入量和酚酸仅在中间三分位数与高血压显著相关，而黄酮类则无显著关联。
某些类别的多酚，如酪醇、烷基酚、木脂素、芪类、其他多酚的最高三分位数与高血压之间存在负向线性关联。
