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Knowledge about dietary fibre: a fibre study framework.关于膳食纤维的知识：一个纤维研究框架。
Int J Food Sci Nutr. 2016 Sep;67(6):707-14. doi: 10.1080/09637486.2016.1191443. Epub 2016 Jun 6.
2
Dietary total antioxidant capacity is associated with plasmatic antioxidant capacity, nutrient intake and lipid and DNA damage in healthy women.膳食总抗氧化能力与健康女性的血浆抗氧化能力、营养摄入以及脂质和DNA损伤相关。
Int J Food Sci Nutr. 2016 Jun;67(4):479-88. doi: 10.3109/09637486.2016.1164670. Epub 2016 Mar 28.
3
Dietary phytochemical index and the risk of insulin resistance and β-cell dysfunction: a prospective approach in Tehran lipid and glucose study.膳食植物化学物质指数与胰岛素抵抗和β细胞功能障碍风险：德黑兰血脂与血糖研究中的前瞻性研究
Int J Food Sci Nutr. 2015;66(8):950-5. doi: 10.3109/09637486.2015.1111867.
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A comprehensive meta-analysis on evidence of Mediterranean diet and cardiovascular disease: Are individual components equal?地中海饮食与心血管疾病关系的综合荟萃分析：各成分的作用是否等同？
Crit Rev Food Sci Nutr. 2017 Oct 13;57(15):3218-3232. doi: 10.1080/10408398.2015.1107021.
5
Association of Dietary Protein Consumption With Incident Silent Cerebral Infarcts and Stroke: The Atherosclerosis Risk in Communities (ARIC) Study.膳食蛋白质摄入量与无症状性脑梗死及中风发生的关联：社区动脉粥样硬化风险（ARIC）研究
Stroke. 2015 Dec;46(12):3443-50. doi: 10.1161/STROKEAHA.115.010693. Epub 2015 Oct 29.
6
Intake of legumes and the risk of cardiovascular disease: frailty modeling of a prospective cohort study in the Iranian middle-aged and older population.豆类摄入与心血管疾病风险：伊朗中老年人群前瞻性队列研究的脆弱性建模
Eur J Clin Nutr. 2016 Feb;70(2):217-21. doi: 10.1038/ejcn.2015.153. Epub 2015 Sep 23.
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A review of recent evidence in human studies of n-3 and n-6 PUFA intake on cardiovascular disease, cancer, and depressive disorders: does the ratio really matter?关于n-3和n-6多不饱和脂肪酸（PUFA）摄入量对心血管疾病、癌症和抑郁症影响的人体研究最新证据综述：比例真的重要吗？
Int J Food Sci Nutr. 2015;66(6):611-22. doi: 10.3109/09637486.2015.1077790. Epub 2015 Aug 26.
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Effects of eicosapentaenoic acid on hepatic dyslipidemia and oxidative stress in high fat diet-induced steatosis.二十碳五烯酸对高脂饮食诱导的脂肪变性中肝脏血脂异常和氧化应激的影响。
Int J Food Sci Nutr. 2015;66(5):569-73. doi: 10.3109/09637486.2015.1042848. Epub 2015 May 28.
9
Nuts and legume seeds for cardiovascular risk reduction: scientific evidence and mechanisms of action.降低心血管疾病风险的坚果和豆类种子：科学证据及作用机制
Nutr Rev. 2015 Jun;73(6):335-47. doi: 10.1093/nutrit/nuu008. Epub 2015 Apr 16.
10
Association between dietary fiber and lower risk of all-cause mortality: a meta-analysis of cohort studies.膳食纤维与全因死亡率降低风险的关联：队列研究的荟萃分析。
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豆类消费与心血管疾病风险：一项系统评价与荟萃分析。

Legume consumption and CVD risk: a systematic review and meta-analysis.

作者信息

Marventano Stefano, Izquierdo Pulido Maria, Sánchez-González Claudia, Godos Justyna, Speciani Attilio, Galvano Fabio, Grosso Giuseppe

机构信息

1Department of Medical and Surgical Sciences and Advanced Technologies 'G.F. Ingrassia',Section of Hygiene and Preventive Medicine,University of Catania,Via S. Sofia 87,95123 Catania,Italy.

2Departamento de Nutrición y Bromatología,Universidad de Barcelona,Barcelona,Spain.

出版信息

Public Health Nutr. 2017 Feb;20(2):245-254. doi: 10.1017/S1368980016002299.

DOI:10.1017/S1368980016002299
PMID:28077199
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10261324/
Abstract

OBJECTIVE

The aim of the present study was to systematically review and perform a meta-analysis of prospective cohort studies exploring the association between dietary legume consumption and CVD risk, including CHD and stroke.

DESIGN

The PubMed and EMBASE databases were searched up to December 2015. A meta-analysis of the highest v. lowest (reference) category of dietary legume consumption was performed through random-effects models.

RESULTS

Fourteen studies conducted on eleven cohorts and accounting for a total of 367 000 individuals and 18 475 cases of CVD (7451 CHD and 6336 stroke cases) were considered for the analyses. Compared with lower legume consumption, the highest category of exposure was associated with a decreased risk of 10 % in both CVD and CHD (relative risk=0·90; 95 % CI 0·84, 0·97) with no or little evidence of heterogeneity and no publication bias. Null results were found regarding legume consumption and stroke risk. No substantial confounding factors were evident in stratified analyses.

CONCLUSIONS

Legume consumption was associated with lower risk of CVD. Legumes' intrinsic characteristics, because they are often part of an overall healthy diet, or because they are a substitute for unhealthy sources of protein may potentially explain the current findings.

摘要

目的

本研究旨在系统回顾并对前瞻性队列研究进行荟萃分析，以探究食用豆类与心血管疾病（CVD）风险（包括冠心病和中风）之间的关联。

设计

检索截至2015年12月的PubMed和EMBASE数据库。通过随机效应模型对豆类食用量最高组与最低组（参照组）进行荟萃分析。

结果

分析纳入了对11个队列开展的14项研究，共计36.7万人，其中有18475例心血管疾病患者（7451例冠心病患者和6336例中风患者）。与豆类食用量较低者相比，食用量最高组的心血管疾病和冠心病风险均降低了10%（相对风险=0.90；95%置信区间0.84，0.97），几乎没有异质性证据和发表偏倚。在豆类食用与中风风险之间未发现显著关联。分层分析中未发现明显的混杂因素。

结论

食用豆类与较低的心血管疾病风险相关。豆类的内在特性，可能是因为它们通常是整体健康饮食的一部分，或者是因为它们可替代不健康的蛋白质来源，这可能是对当前研究结果的潜在解释。