Singh R B, Niaz M A, Agarwal P, Begom R, Rastogi S S
Heart Research Laboratory, Medical Hospital, Moradabad, UP, India.
J Am Diet Assoc. 1995 Jul;95(7):775-80. doi: 10.1016/S0002-8223(95)00215-4.
To determine whether a fat- and energy-reduced diet rich in antioxidant vitamins C and E, beta carotene, and soluble dietary fiber reduces free-radical stress and cardiac enzyme level and increases plasma ascorbic acid level 1 week after acute myocardial infarction.
Randomized, single blind, controlled study.
Primary- and secondary-care research center for patients with myocardial infarction.
All subjects with suspected acute myocardial infarction (n = 505) were considered for entry to the study. Subjects with definite or possible acute myocardial infarction and unstable angina (according to World Health Organization criteria) were assigned to either an intervention diet (n = 204) or a control diet (n = 202) within 48 hours of symptoms of infarction.
Intervention and control groups were advised to consume a fat-reduced, oil-substituted diet. The intervention group was also advised to eat more fruits, vegetable soup, pulses, and crushed almonds and walnuts mixed with skim milk.
Reduction in plasma lipid peroxide and lactate dehydrogenase cardiac enzyme levels, increase in plasma ascorbic acid level, and compliance with diet, especially with vitamin C intake as determined by chemical analysis.
A two-sample t test using one-way analysis of variance for comparison of data.
Plasma lipid peroxide level decreased significantly in the intervention group compared with the control group (0.59 pmol/L in the intervention group and 0.10 pmol/L in the control group; 95% confidence interval of difference = 0.19 to 0.83). Lactate dehydrogenase level increased less in the intervention group than in the control group (427.7 vs 561.2 U/L; confidence interval of difference = 82.9 to 184.7). Plasma ascorbic acid level increased more in the intervention group than in the control group (23.38 vs 7.95 mumol/L; confidence interval of difference = 12.85 to 26.13).
APPLICATIONS/CONCLUSIONS: Consumption of an antioxidant-rich diet may reduce the plasma levels of lipid peroxide and cardiac enzyme and increase the plasma level of ascorbic acid. Antioxidant-rich foods may reduce myocardial necrosis and reperfusion injury induced by oxygen free radicals.
确定富含抗氧化维生素C和E、β-胡萝卜素以及可溶性膳食纤维的低脂、低能量饮食能否在急性心肌梗死后1周降低自由基应激反应和心肌酶水平，并提高血浆中维生素C的水平。
随机、单盲、对照研究。
心肌梗死患者的初级和二级护理研究中心。
所有疑似急性心肌梗死的患者（n = 505）均被纳入本研究。根据世界卫生组织标准，确诊或疑似急性心肌梗死及不稳定型心绞痛的患者在出现梗死症状后的48小时内被分配至干预饮食组（n = 204）或对照饮食组（n = 202）。
建议干预组和对照组食用低脂、以油替代的饮食。同时建议干预组多吃水果、蔬菜汤、豆类，以及与脱脂牛奶混合的碎杏仁和核桃。
血浆脂质过氧化物和乳酸脱氢酶心肌酶水平的降低、血浆维生素C水平的升高，以及饮食依从性，尤其是通过化学分析测定的维生素C摄入量。
采用单向方差分析的双样本t检验对数据进行比较。
与对照组相比，干预组的血浆脂质过氧化物水平显著降低（干预组为0.59 pmol/L，对照组为0.10 pmol/L；差异的95%置信区间为0.19至0.83）。干预组乳酸脱氢酶水平的升高低于对照组（427.7对561.2 U/L；差异的置信区间为82.9至184.7）。干预组血浆维生素C水平的升高高于对照组（23.38对7.95 μmol/L；差异的置信区间为12.85至26.13）。
应用/结论：食用富含抗氧化剂的饮食可能会降低血浆脂质过氧化物和心肌酶水平，并提高血浆维生素C水平。富含抗氧化剂的食物可能会减少由氧自由基引起的心肌坏死和再灌注损伤。
