Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan; Saw Swee Hock School of Public Health, National University of Singapore, Singapore, Singapore.
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan.
J Nutr. 2024 Jun;154(6):1842-1852. doi: 10.1016/j.tjnut.2024.04.008. Epub 2024 Apr 8.
Fruits and vegetables contain abundant amounts of antioxidant vitamins such as vitamin C, α-carotene, and β-carotene. Few prospective observational studies have investigated the effects of fruit and vegetable intake on the risk of dementia, and the results are inconsistent.
Our aim was to examine associations between fruit and vegetable intake and the risk of disabling dementia.
We conducted a follow-up survey within the Japan Public Health Center-based Prospective Study involving 42,643 individuals aged 50-79 y at baseline (2000-2003). Dietary fruit and vegetable intakes and related antioxidant vitamin intakes (i.e., α-carotene, β-carotene, and vitamin C) were determined using a food frequency questionnaire. The diagnosis of disabling dementia was made based on the daily living disability status related to dementia under the Japanese long-term care insurance program from 2006 to 2016. Hazard ratios and 95% confidence intervals for disabling dementia were estimated using area-stratified Cox proportional hazard models adjusted for potential confounding factors.
A total of 4994 cases of disabling dementia were recorded. We observed an inverse association between total fruit and vegetable intake and the risk of dementia among males and females: the multivariate hazard ratios (95% confidence intervals) for the highest compared with lowest quartiles of intake were 0.87 (0.76, 0.99) (P- trend = 0.05) among males and 0.85 (0.76, 0.94) (P- trend = 0.006) among females. Among antioxidant vitamins, vitamin C intake was inversely associated with the risk of dementia among males and females: the multivariate hazard ratios (95% confidence intervals) for the highest compared with lowest quartiles of intake were 0.71 (0.61, 0.84) (P- trend < 0.0001) among males, and 0.76 (0.67, 0.86) (P- trend < 0.0001) among females.
Fruit and vegetable intake and dietary intake of vitamin C may contribute to reducing the risk of disabling dementia among males and females.
水果和蔬菜含有丰富的抗氧化维生素，如维生素 C、α-胡萝卜素和β-胡萝卜素。很少有前瞻性观察研究调查水果和蔬菜摄入与痴呆风险之间的关系，结果不一致。
我们旨在研究水果和蔬菜摄入与致残性痴呆风险之间的关系。
我们在日本公共卫生中心前瞻性研究中进行了一项随访调查，该研究纳入了 42643 名基线时（2000-2003 年）年龄在 50-79 岁的个体。使用食物频率问卷确定水果和蔬菜的摄入量以及相关抗氧化维生素的摄入量（即α-胡萝卜素、β-胡萝卜素和维生素 C）。从 2006 年至 2016 年，根据日本长期护理保险计划与痴呆相关的日常生活能力障碍状况，诊断出致残性痴呆。使用区(stratified)别 Cox 比例风险模型估计致残性痴呆的风险比和 95%置信区间，并调整了潜在混杂因素。
共记录了 4994 例致残性痴呆病例。我们观察到男性和女性的总水果和蔬菜摄入量与痴呆风险之间呈负相关：最高摄入量与最低摄入量四分位数相比，摄入最高四分位数的多变量风险比（95%置信区间）分别为 0.87（0.76，0.99）（P 趋势=0.05）和 0.85（0.76，0.94）（P 趋势=0.006）。在抗氧化维生素中，维生素 C 摄入量与男性和女性的痴呆风险呈负相关：最高摄入量与最低摄入量四分位数相比，摄入最高四分位数的多变量风险比（95%置信区间）分别为 0.71（0.61，0.84）（P 趋势<0.0001）和 0.76（0.67，0.86）（P 趋势<0.0001）。
水果和蔬菜的摄入以及维生素 C 的饮食摄入可能有助于降低男性和女性致残性痴呆的风险。
