The First Affiliated Hospital, Xi'an Jiaotong University Health Science Center, Xi'an710061, People's Republic of China.
School of Public Health, The University of Hong Kong, Pok Fu Lam, Hong Kong Special Administrative Region999077, People's Republic of China.
Br J Nutr. 2020 Mar 14;123(5):564-573. doi: 10.1017/S0007114519002812. Epub 2019 Nov 7.
Prior data on long-term association between legume consumption and hypertension risk are sparse. We aimed to evaluate whether total legume and subtype intakes prospectively associate with hypertension incidence among 8758 participants (≥30 years) from the China Health and Nutrition Survey 2004-2011. Diet was assessed by interviews combining 3-d 24-h food recalls and household food inventory weighing at each survey round. Incident hypertension was identified by self-reports or blood pressure measurements. We applied multivariable Cox regressions to estimate hazard ratios (HR) with corresponding 95 % CI for hypertension across increasing categories of cumulatively averaged legume intakes. For 35 990 person-years (median 6·0 years apiece), we documented 944 hypertension cases. After covariate adjustment, higher total legume intakes were significantly associated with lower hypertension risks, with HR comparing extreme categories being 0·56 (95 % CI 0·43, 0·71; Ptrend < 0·001). Then we found that intakes of dried legumes (HR 0·53 (95 % CI 0·43, 0·65); Ptrend < 0·001) and fresh legumes (HR 0·67 (95 % CI 0·55, 0·81); Ptrend < 0·001) were both related to decreased hypertension hazards. However, further dried legume classification revealed that negative association with hypertension substantially held for soyabean (HR 0·51 (95 % CI 0·41, 0·62); Ptrend < 0·001) but not non-soyabean intakes. In stratified analyses, the association of interest remained similar within strata by sex, BMI, physical activity, smoking and drinking status; rather, significant heterogeneity showed across age strata (Pinteraction = 0·02). Total legume consumption among the over-65s was related to a more markedly reduced hypertension risk (HR 0·47 (95 % CI 0·30, 0·73); Ptrend < 0·001). Our findings suggest an inverse association of all kinds of legume (except non-soyabean) intakes with hypertension risks.
关于豆类食物消费与高血压风险之间长期关联的现有数据较为匮乏。我们旨在评估在 2004 年至 2011 年参加中国健康与营养调查的 8758 位（年龄≥30 岁）参与者中，豆类食物的总摄入量和亚型摄入量与高血压发病风险是否存在前瞻性关联。通过访谈，结合每日 3 次 24 小时食物回忆和每次调查时的家庭食物称重，评估饮食情况。通过自我报告或血压测量来确定高血压发病情况。我们应用多变量 Cox 回归来估计累积平均豆类摄入量递增类别与高血压发病风险之间的风险比（HR）及其相应的 95%置信区间。在 35990 人年（中位数随访 6.0 年）中，我们记录到 944 例高血压病例。经过协变量调整后，较高的豆类总摄入量与较低的高血压风险显著相关，比较极值类别的 HR 为 0.56（95%CI 0.43，0.71；Ptrend<0.001）。然后我们发现，干豆（HR 0.53（95%CI 0.43，0.65）；Ptrend<0.001）和鲜豆（HR 0.67（95%CI 0.55，0.81）；Ptrend<0.001）的摄入量均与降低高血压风险有关。然而，进一步对干豆进行分类发现，与高血压的负相关关系在大豆（HR 0.51（95%CI 0.41，0.62）；Ptrend<0.001）中基本保持一致，但在非大豆摄入中则不明显。在分层分析中，在性别、BMI、体力活动、吸烟和饮酒状况等各亚组内，这种关联基本相似；而在年龄亚组中存在显著的异质性（Pinteraction=0.02）。65 岁以上人群的豆类总摄入量与明显降低的高血压风险相关（HR 0.47（95%CI 0.30，0.73）；Ptrend<0.001）。我们的研究结果表明，各种豆类（非大豆除外）的摄入量与高血压风险之间呈负相关。
