Mendonça R D, Carvalho N C, Martin-Moreno J M, Pimenta A M, Lopes A C S, Gea A, Martinez-Gonzalez M A, Bes-Rastrollo M
University of Navarra, Preventive Medicine and Public Health, Pamplona, Spain; Departament Nutrition, Universidade Federal de Minas Gerais, Brazil; CAPES Foundation, Ministry of Education of Brazil, Brasília, Brazil.
Department of Food and Nutrition, University of Campinas, Brazil.
Nutr Metab Cardiovasc Dis. 2019 Jan;29(1):69-78. doi: 10.1016/j.numecd.2018.09.012. Epub 2018 Oct 4.
Polyphenol-rich diets have been associated with reduced risk of cardiovascular disease (CVD). However, few prospective epidemiological studies have examined the relationship between classes of ingested polyphenols and risk of CVD. Our aim was to evaluate the association between polyphenol intake and risk of major cardiovascular events in a prospective Spanish cohort.
We included 17,065 university graduates (60.7% women, mean age: 37.2 years, age range: 20-89) followed-up for a mean of 10.1 years. Polyphenol intake was assessed at baseline using a validated semi-quantitative 136-item food frequency questionnaire and matching food consumption data with the Phenol-Explorer database. Cox proportional hazards models were used to estimate the adjusted hazard ratios (HR) and 95% confidence intervals (95% CI) for incident cardiovascular events (myocardial infarction, stroke or cardiovascular death). Cherries, chocolate, coffee, apples, and olives were the major sources of variability in polyphenol intake. Participants with higher flavonoids intake (fifth quintile) had a 47% lower incidence of cardiovascular events compared to those in the lowest quintile (HR: 0.53, 95% CI: 0.29-0.98; P for trend = 0.09) after adjusting for potential confounders. The results were non-significant for other polyphenol types.
The intake of flavonoids showed an inverse association with risk of cardiovascular events in a prospective cohort of Spanish middle-aged adult university graduates.
NCT02669602 in Clinical Trials.
富含多酚的饮食与心血管疾病（CVD）风险降低有关。然而，很少有前瞻性流行病学研究探讨摄入的多酚类别与CVD风险之间的关系。我们的目的是评估西班牙一个前瞻性队列中多酚摄入量与主要心血管事件风险之间的关联。
我们纳入了17065名大学毕业生（60.7%为女性，平均年龄：37.2岁，年龄范围：20 - 89岁），平均随访10.1年。在基线时，使用经过验证的半定量136项食物频率问卷评估多酚摄入量，并将食物消费数据与酚类物质探索者数据库进行匹配。采用Cox比例风险模型估计心血管事件（心肌梗死、中风或心血管死亡）的调整后风险比（HR）和95%置信区间（95%CI）。樱桃、巧克力、咖啡、苹果和橄榄是多酚摄入量变化的主要来源。在调整潜在混杂因素后，与最低五分位数组相比，黄酮类化合物摄入量较高（第五五分位数）的参与者心血管事件发生率降低了47%（HR：0.53，95%CI：0.29 - 0.98；趋势P值 = 0.09）。其他类型多酚的结果无统计学意义。
在西班牙中年成年大学毕业生的前瞻性队列中，黄酮类化合物的摄入与心血管事件风险呈负相关。
临床试验中的NCT02669602 。
