Farchi G, Fidanza F, Mariotti S, Menotti A
Laboratorio di Epidemiologia e Biostatistica, Istituto Superiore di Sanità, Roma, Italy.
Eur J Clin Nutr. 1994 Jan;48(1):19-29.
The relation of diet to mortality is examined using the data of the Italian rural cohorts of the Seven Countries Study, a prospective investigation of factors related to cardiovascular disease. The present analysis includes 1536 men aged 45-64 years, whose dietary habits and food consumption, including alcoholic beverages, were measured in 1965. Of the 1536, 668 (43.5%) died during a follow-up period of 20 years. Large differences in survival probabilities were observed for different dietary patterns (i.e. for different intakes of energy and nutrients). The dietary pattern that corresponded to the lowest mortality rate (27% after 20 years) was: more than 2800 kcal/d (11.7 MJ/d), with more than 41% of the calories coming from carbohydrates, more than 9% from proteins, between 16% and 23% from unsaturated lipids, and between 13% and 19% from alcohol. As the number of disagreements from the previous conditions increases, the mortality rate increases to reach 69% in 20 years in the worst case. Differences in mortality persisted after adjustment for confounders and some major established mortality risk factors.
利用七国研究中意大利农村队列的数据，对饮食与死亡率之间的关系进行了研究，这是一项关于心血管疾病相关因素的前瞻性调查。本分析纳入了1536名年龄在45 - 64岁之间的男性，他们的饮食习惯和食物消费（包括酒精饮料）于1965年进行了测量。在这1536名男性中，有668人（43.5%）在20年的随访期内死亡。不同饮食模式（即不同的能量和营养素摄入量）的生存概率存在很大差异。对应最低死亡率（20年后为27%）的饮食模式为：每日摄入热量超过2800千卡（11.7兆焦耳），其中超过41%的热量来自碳水化合物，超过9%来自蛋白质，16%至23%来自不饱和脂肪，13%至19%来自酒精。与先前条件的差异数量增加时，在最坏的情况下，死亡率在20年内会升至69%。在对混杂因素和一些主要的既定死亡风险因素进行调整后，死亡率差异仍然存在。
