Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine.
Department of Public Health Medicine, Faculty of Medicine, and Health Services Research and Development Center, University of Tsukuba.
J Atheroscler Thromb. 2020 Dec 1;27(12):1340-1347. doi: 10.5551/jat.53447. Epub 2020 Mar 5.
Seaweed is a popular traditional foodstuff in Asian countries. To our knowledge, few studies have examined the association of seaweed intake with mortality from cardiovascular disease. We examined the association of frequency of seaweed intake with total and specific cardiovascular disease mortality.
We examined the association of seaweed intake with mortality from cardiovascular disease among 40,234 men and 55,981 women who participated in the Japan Collaborative Cohort Study for Evaluation of Cancer Risk. Sex-specific hazard ratios for mortality from cardiovascular disease (stroke, stroke subtypes, and coronary heart disease) according to the frequency of seaweed intake were calculated stratified by study area and adjusted for potential cardiovascular risk factors and dietary factors.
During the 1,580,996 person-year follow-up, 6,525 cardiovascular deaths occurred, of which 2,820 were due to stroke, and 1,378, to coronary heart disease. Among men, the multivariable analysis showed that participants who ate seaweed almost every day compared with those who never ate seaweed had hazard ratios (95% confidence interval; P for trend) of 0.79 (0.62-1.01; 0.72) for total cardiovascular disease, 0.70 (0.49-0.99; 0.47) for total stroke, 0.69 (0.41-1.16; 0.11) for cerebral infarction. Among women, the multivariable-adjusted hazard ratios were 0.72 (0.55-0.95; 0.001) for total cardiovascular disease, 0.70 (0.46-1.06; 0.01) for total stroke, and 0.49 (0.27-0.90; 0.22) for cerebral infarction. No associations were observed between seaweed intake and risk of intraparenchymal hemorrhage and coronary heart disease among either men or women.
We found an inverse association between seaweed intake and cardiovascular mortality among Japanese men and women, especially that from cerebral infarction.
海藻是亚洲国家的一种受欢迎的传统食品。据我们所知，很少有研究探讨海藻摄入量与心血管疾病死亡率之间的关系。我们研究了海藻摄入量与总心血管疾病死亡率和特定心血管疾病死亡率之间的关系。
我们在参加日本癌症风险评估合作队列研究的 40234 名男性和 55981 名女性中，研究了海藻摄入量与心血管疾病死亡率之间的关系。根据海藻摄入量的频率，按研究区域分层，计算了心血管疾病（中风、中风亚型和冠心病）死亡率的性别特异性风险比，并调整了潜在的心血管危险因素和饮食因素。
在 1580996 人年的随访期间，发生了 6525 例心血管死亡，其中 2820 例归因于中风，1378 例归因于冠心病。在男性中，多变量分析显示，与从不食用海藻的人相比，几乎每天食用海藻的参与者的总心血管疾病风险比（95%置信区间；趋势 P 值）为 0.79（0.62-1.01；0.72），总中风为 0.70（0.49-0.99；0.47），脑梗死为 0.69（0.41-1.16；0.11）。在女性中，多变量调整后的风险比分别为 0.72（0.55-0.95；0.001）、总心血管疾病、总中风和脑梗死分别为 0.70（0.46-1.06；0.01）和 0.49（0.27-0.90；0.22）。在男性或女性中，均未观察到海藻摄入量与颅内出血和冠心病风险之间存在关联。
我们发现，日本男性和女性的海藻摄入量与心血管疾病死亡率呈负相关，尤其是脑梗死。
