Epidemiology and Prevention Group, Center for Public Health Sciences, National Cancer Center, Tsukiji, Chuo-ku, Tokyo, Japan.
Department of Diabetes, Metabolism, and Endocrinology, Ichikawa Hospital, International University of Health and Welfare, Kounodai, Ichikawa, Chiba, Japan.
Am J Clin Nutr. 2020 May 1;111(5):1027-1035. doi: 10.1093/ajcn/nqaa002.
An inverse association has been shown between dietary fiber intake and several noncommunicable diseases. However, evidence of this effect remains unclear in the Asian population.
We examined the association between dietary fiber intake and all-cause and cause-specific mortality, as well as the association between fiber intake from dietary sources and all-cause mortality.
We conducted a large-scale population-based cohort study (Japan Public Health Center-based prospective study). A validated questionnaire with 138 food items was completed by 92,924 participants (42,754 men and 50,170 women) aged 45-74 y. Dietary fiber intake was calculated and divided into quintiles. HR and 95% CI of total and cause-specific mortality were reported.
During the mean follow-up of 16.8 y, 19,400 deaths were identified. In multivariable adjusted models, total, soluble, and insoluble fiber intakes were inversely associated with all-cause mortality. The HRs of total mortality in the highest quintile of total fiber intake compared with the lowest quintile were 0.77 (95% CI: 0.72, 0.82; Ptrend <0.0001) in men and 0.82 (95% CI: 0.76, 0.89; Ptrend <0.0001) in women. Increased quintiles of dietary fiber intake were significantly associated with decreased mortality due to total cardiovascular disease (CVD), respiratory disease, and injury in both men and women, whereas dietary fiber intake was inversely associated with cancer mortality in men but not women. Fiber from fruits, beans, and vegetables, but not from cereals, was inversely associated with total mortality.
In this large-scale prospective study with a long follow-up period, dietary fiber was inversely associated with all-cause mortality. Since intakes of dietary fiber, mainly from fruits, vegetables, and beans were associated with lower all-cause mortality, these food sources may be good options for people aiming to consume more fiber.
膳食纤维摄入量与多种非传染性疾病呈负相关。然而，这种效应在亚洲人群中的证据仍不明确。
我们研究了膳食纤维摄入量与全因和死因特异性死亡率之间的关系，以及膳食纤维来源于饮食与全因死亡率之间的关系。
我们进行了一项大规模的基于人群的队列研究（日本公共卫生中心前瞻性研究）。92924 名参与者（42754 名男性和 50170 名女性）年龄在 45-74 岁，完成了一份包含 138 种食物的经过验证的问卷。计算膳食纤维摄入量并将其分为五分位。报告总死亡率和死因特异性死亡率的 HR 和 95%CI。
在平均 16.8 年的随访期间，共确定了 19400 例死亡。在多变量调整模型中，总膳食纤维、可溶性膳食纤维和不溶性膳食纤维的摄入量与全因死亡率呈负相关。与最低五分位数相比，总膳食纤维摄入量最高五分位数的总死亡率 HR 分别为男性 0.77（95%CI：0.72，0.82；Ptrend<0.0001）和女性 0.82（95%CI：0.76，0.89；Ptrend<0.0001）。男性和女性的膳食纤维摄入量增加五分位与总心血管疾病（CVD）、呼吸系统疾病和损伤导致的死亡率降低显著相关，而膳食纤维摄入量与男性的癌症死亡率呈负相关，但与女性无关。水果、豆类和蔬菜中的膳食纤维与总死亡率呈负相关，而谷物中的膳食纤维则不然。
在这项具有长期随访的大规模前瞻性研究中，膳食纤维与全因死亡率呈负相关。由于膳食纤维的摄入量主要来自水果、蔬菜和豆类与全因死亡率降低相关，因此这些食物来源可能是人们摄入更多膳食纤维的良好选择。
