Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Sci Rep. 2022 Jan 27;12(1):1504. doi: 10.1038/s41598-022-05632-x.
Cardiovascular disease (CVD), as the leading cause of death worldwide, is the collective term named for disorders afflicting the blood vessels and heart. Inflammation and enhanced oxidative stress have been shown as fundamental risk factors in the onset and progression of CVD. Chronic inflammatory conditions attenuate blood levels of antioxidants because of the continuous generation of elevated levels of reactive oxygen species (ROS). A sufficient intake of antioxidants is also suggested to beneficially interfere with CVD by quenching ROS. Antioxidant vitamins and minerals, such as vitamins A, E, and C, and zinc may slow the development and progression of CVD. This study aimed at investigating the association between daily consumption of dietary vitamins A, E, and C, and zinc and the incidence of CVD. Eligible adults (n = 5102) aged ≥ 30 years, were selected from the participants of the Tehran lipid and glucose study with an average follow-up of 5.3 years. Dietary intake was assessed using a valid and reliable semi-quantitative food frequency questionnaire. Anthropometrics and biochemical variables were evaluated at baseline and follow-up examinations. Multivariable Cox proportional hazard regression models were used to estimate the development of CVD associated with total intakes of vitamins A, E, and C, and zinc. This study was conducted on 2253 men and 2849 women aged 47.0 ± 11.6 and 45.6 ± 10.5 years, respectively. The main sources of dietary vitamins A, E, and C and zinc were fruits, vegetables, and legumes. Risk of CVD decreased from quartile 1 to quartile 4 for vitamin E intake (HR 1.00, 0.91, 0.77, and 0.57; P = 0.03). The association between the risk of CVD and quartiles of vitamins A, and C and zinc intake was not statistically significant. Our study suggests an inverse association between vitamin E intake and the risk of CVD, emphasizing the potential protective role of fruit and vegetable in the prevention of CVD.
心血管疾病（CVD）是全球主要的死亡原因，是对影响血管和心脏的各种疾病的统称。炎症和氧化应激增强已被证明是 CVD 发病和进展的基本危险因素。由于活性氧（ROS）水平持续升高，慢性炎症状态会降低血液中抗氧化剂的水平。摄入足够的抗氧化剂也被认为可以通过淬灭 ROS 来有益地干预 CVD。抗氧化维生素和矿物质，如维生素 A、E 和 C 以及锌，可能会减缓 CVD 的发展和进展。本研究旨在调查膳食中维生素 A、E 和 C 以及锌的每日摄入量与 CVD 发病率之间的关系。从德黑兰血脂和血糖研究的参与者中选择了符合条件的成年人（n=5102），年龄≥30 岁，平均随访 5.3 年。使用有效和可靠的半定量食物频率问卷评估饮食摄入量。在基线和随访检查时评估了人体测量和生化变量。使用多变量 Cox 比例风险回归模型来估计与维生素 A、E 和 C 以及锌的总摄入量相关的 CVD 发展。这项研究共纳入了 2253 名男性和 2849 名女性，年龄分别为 47.0±11.6 岁和 45.6±10.5 岁。膳食中维生素 A、E 和 C 以及锌的主要来源是水果、蔬菜和豆类。维生素 E 摄入量从 quartile1 到 quartile4 降低了 CVD 的风险（HR 1.00、0.91、0.77 和 0.57；P=0.03）。维生素 A、C 和锌摄入量与 quartiles 之间与 CVD 风险的关联没有统计学意义。我们的研究表明，维生素 E 摄入与 CVD 风险之间存在负相关，强调了水果和蔬菜在预防 CVD 中的潜在保护作用。
