Department of Urology, Affiliated Hospital of Guangdong Medical University, Zhanjiang, 524001, China.
Sci Rep. 2024 Nov 4;14(1):26595. doi: 10.1038/s41598-024-76805-z.
Anthocyanins, as a type of polyphenolic compound, have been discovered to offer multiple health benefits to humans, including anti-aging and anti-inflammatory properties. This prospective cohort study aims to examine the relationship of dietary intake of anthocyanin with all-cause mortality and cardiovascular diseases mortality in the US. The aim of this research was to explore the possible correlation between anthocyanin consumption and the mortality rate from all causes as well as from cardiovascular disease. Based on the Public Access NHANES-linked National Death Index files up to December 31, 2019, we identified mortality status and heart disease-specific causes of death. A multivariate Cox regression analysis was employed to evaluate the effects of anthocyanin intake on mortality outcomes, generating hazard ratios and 95% confidence intervals, adjusting for various demographic characteristics, lifestyle factors, and comorbid conditions. Additionally, we utilized Kaplan-Meier survival curves, subgroup analyses. In different scenarios, dietary anthocyanin intake was assessed using restricted cubic spline models. A total of 11,959 participants completed the final cohort, averaging 47.12 years of age (SD ± 0.35). Following adjustments for multiple variables, an inverse relationship was identified between anthocyanin intake in the highest quartile and all causes mortality, yielding a hazard ratio (HR) of 0.68 (95% CI: 0.52-0.89). Similarly, elevated anthocyanin consumption was linked to a reduction in heart disease mortality, with HR of 0.61 (95% CI: 0.38-0.97). Additionally, dose-response curve revealed a consistent decrease in both all-cause and cardiovascular mortality with increasing anthocyanin intake. Further subgroup analyses revealed that elevated intake of anthocyanins was linked to decreased all-cause mortality in White individuals and males. Moreover, high anthocyanin intake was significantly correlated with reduced all-cause mortality irrespective of hypertension or hyperlipidemia status. Our research indicates that an appropriate dietary intake of anthocyanins is associated with a reduction in overall mortality rates. Furthermore, the findings reveal a substantial association between anthocyanin intake and decreased mortality from cardiovascular diseases, suggesting that anthocyanins may effectively lower the risk of cardiovascular-related deaths.
花色苷作为一种多酚化合物，已被发现对人类具有多种健康益处，包括抗衰老和抗炎特性。这项前瞻性队列研究旨在检验美国人群中花色苷饮食摄入量与全因死亡率和心血管疾病死亡率之间的关系。本研究旨在探索花色苷摄入与全因死亡率和心血管疾病死亡率之间可能存在的相关性。基于截至 2019 年 12 月 31 日的公共访问 NHANES 链接国家死亡指数档案，我们确定了死亡状态和心脏病特异性死因。采用多变量 Cox 回归分析评估花色苷摄入对死亡率结局的影响，生成风险比和 95%置信区间，并调整了各种人口统计学特征、生活方式因素和合并症情况。此外，我们还利用 Kaplan-Meier 生存曲线和亚组分析。在不同的情况下，使用限制性立方样条模型评估膳食花色苷摄入量。共有 11959 名参与者完成了最终队列，平均年龄为 47.12 岁（标准差±0.35）。在调整了多个变量后，发现花色苷摄入量最高四分位数与全因死亡率之间呈负相关，风险比（HR）为 0.68（95%可信区间：0.52-0.89）。同样，花色苷摄入量增加与心脏病死亡率降低相关，HR 为 0.61（95%可信区间：0.38-0.97）。此外，剂量-反应曲线显示，随着花色苷摄入量的增加，全因和心血管死亡率均呈持续下降趋势。进一步的亚组分析表明，花色苷摄入量升高与白人个体和男性的全因死亡率降低有关。此外，无论高血压或高血脂状态如何，高花色苷摄入量与全因死亡率降低显著相关。我们的研究表明，适当的花色苷饮食摄入与总死亡率降低有关。此外，研究结果表明花色苷摄入与心血管疾病死亡率降低之间存在显著关联，提示花色苷可能有效降低心血管相关死亡的风险。
