无症状高胆固醇血症患者心血管风险及红酒抗氧化饮食干预的益处

Cardiovascular risk and benefits from antioxidant dietary intervention with red wine in asymptomatic hypercholesterolemics.

作者信息

Apostolidou C, Adamopoulos K, Lymperaki E, Iliadis S, Papapreponis P, Kourtidou-Papadeli C

机构信息

Aristotle University of Thessaloniki, School of Engineering, Faculty of Chemical Engineering, Division of Technology Laboratory of Food and Process Engineering, Greece; General Chemical State Laboratory, Greece.

Aristotle University of Thessaloniki, School of Engineering, Faculty of Chemical Engineering, Division of Technology Laboratory of Food and Process Engineering, Greece.

出版信息

Clin Nutr ESPEN. 2015 Dec;10(6):e224-e233. doi: 10.1016/j.clnesp.2015.08.001. Epub 2015 Nov 14.

DOI:10.1016/j.clnesp.2015.08.001

PMID:28531467

Abstract

BACKGROUND & AIMS: The role of red wine in cardiovascular risk prevention has been documented by several epidemiological studies in patients and normocholesterolemic healthy individuals. However, it is unclear whether hypercholesterolemic individuals free of cardiovascular disease would equally benefit from moderate red wine consumption to prevent atherosclerosis and the development of cardiovascular disease.

METHODS

Forty (40) healthy male and female volunteers were recruited, divided into 2 age-adjusted groups according to their total cholesterol levels; in asymptomatic hypercholesterolemics (AHC), and normocholesterolemics (NC). Total Antioxidant Capacity (TAC), Lipid profile, Vitamin E, and cardiovascular risk indexes (Low Density Lipoproteins (LDL)/High Density Lipoproteins (HDL) and Vitamin E/Total Cholesterol (TC) were evaluated in the blood serum of all subjects prior to and 1 month after once daily red wine consumption as well as prior to and after being given a placebo drink following a 1 month wash out period.

RESULTS

TAC significantly increased after the intervention in all subjects in AHC and NC group with a mean difference (post-pre) 1.78 mmol/l and 0.87 mmol/l, respectively. Vitamin E significantly increased especially in AHC group (13.1% increase) compared to NC group (5.41%) after red wine consumption, with higher increase in the AHC group. There was marginal significant treatment effect (decrease) on fasting LDL/HDL ratio (p = 0.05) and a statistically significant increase on Vitamin E/TC ratio relative to drinking placebo for NC (p < 0.005) and AHC group (p < 0.002).

CONCLUSIONS

Asymptomatic hypercholesterolemic (AHC) individuals are more likely to develop cardiovascular disease as presented by high cholesterol levels in addition to the presence of low baseline serum α-tocopherol (vitamin E) concentrations, leading to atherosclerosis. AHC individuals following an early dietary intervention, seem likely to reduce the risk factors for cardiovascular disease by increasing circulating concentrations of TAC and α-tocopherol (vitamin E) so as vitamin E/TC ratio increases.

摘要

背景与目的

多项针对患者及胆固醇水平正常的健康个体的流行病学研究已证实红酒在预防心血管疾病风险方面的作用。然而，尚无心血管疾病的高胆固醇血症个体是否同样能从适量饮用红酒中获益以预防动脉粥样硬化和心血管疾病的发生尚不清楚。

方法

招募了40名健康男性和女性志愿者，根据其总胆固醇水平分为2个年龄匹配组；无症状高胆固醇血症组（AHC）和胆固醇水平正常组（NC）。在所有受试者每日饮用红酒1个月前后以及在经过1个月洗脱期后饮用安慰剂前后，检测其血清中的总抗氧化能力（TAC）、血脂谱、维生素E和心血管疾病风险指标（低密度脂蛋白（LDL）/高密度脂蛋白（HDL）以及维生素E/总胆固醇（TC））。

结果

干预后，AHC组和NC组所有受试者的TAC均显著增加，平均差异（干预后 - 干预前）分别为1.78 mmol/l和0.87 mmol/l。饮用红酒后，维生素E显著增加，尤其是AHC组（增加13.1%），高于NC组（增加5.41%）。空腹LDL/HDL比值有边缘显著的治疗效果（降低）（p = 0.05），相对于饮用安慰剂，NC组（p < 0.005）和AHC组（p < 0.002）的维生素E/TC比值有统计学显著增加。