Department of Public Health, Shiga University of Medical Science.
Center for Epidemiologic Research in Asia, Shiga University of Medical Science.
Circ J. 2019 May 24;83(6):1254-1260. doi: 10.1253/circj.CJ-18-1002. Epub 2019 Apr 19.
Many studies show that dietary factors such as vegetables, fruit, and salt are associated with cardiovascular disease (CVD) risk. However, a risk assessment chart for CVD mortality according to combinations of dietary factors has not been established.
Participants were 9,115 men and women aged 30-79 years enrolled in the National Nutritional Survey of Japan in 1980 with a 29-year follow-up. Dietary intake was assessed using a 3-day weighed dietary record at baseline. Cox regression models were used to estimate the hazard ratio (HR) of CVD mortality stratified by vegetables, fruit, fish, and salt consumption. HRs of CVD mortality according to combinations of dietary factors were color coded on an assessment chart. Higher intakes of vegetables, fruit, and fish, and lower salt intake were associated with lower CVD mortality risk. HRs calculated from combinations of dietary factors were displayed using 5 colors corresponding to the magnitude of the HR. People with the lowest intake of vegetables, fruit, and fish, and higher salt intake had a HR of 2.87 compared with those with the highest intake of vegetables, fruit, and fish, and lower salt intake.
Vegetables, fruit, fish, and salt intake were independently associated with CVD mortality risk. The assessment chart generated could be used in Japan as an educational tool for CVD prevention.
许多研究表明，蔬菜、水果和盐等饮食因素与心血管疾病（CVD）风险有关。然而，尚未建立根据饮食因素组合评估 CVD 死亡率的风险评估图表。
参与者为 1980 年参加日本全国营养调查的 9115 名 30-79 岁的男性和女性，随访时间为 29 年。基线时使用 3 天称重饮食记录评估饮食摄入。Cox 回归模型用于估计 CVD 死亡率的风险比（HR），分层依据为蔬菜、水果、鱼类和盐的摄入量。根据饮食因素组合的 CVD 死亡率 HR 使用评估图表进行了颜色编码。较高的蔬菜、水果和鱼类摄入量以及较低的盐摄入量与较低的 CVD 死亡率风险相关。使用与 HR 大小相对应的 5 种颜色显示了从饮食因素组合计算得出的 HR。与蔬菜、水果和鱼类摄入量最高且盐摄入量最低的人相比，蔬菜、水果和鱼类摄入量最低且盐摄入量最高的人，CVD 死亡率的 HR 为 2.87。
蔬菜、水果、鱼类和盐的摄入量与 CVD 死亡率风险独立相关。生成的评估图表可在日本作为 CVD 预防的教育工具使用。
