Gey K F, Moser U K, Jordan P, Stähelin H B, Eichholzer M, Lüdin E
Vitamin Unit, University of Berne, Switzerland.
Am J Clin Nutr. 1993 May;57(5 Suppl):787S-797S. doi: 10.1093/ajcn/57.5.787S.
For the prolongation of life expectancy and reduction of ischemic heart disease (IHD) dietary guidelines generally recommend lowering saturated mammalian fat with partial replacement by vegetable oils and increasing generously vegetables, legumes, and fruits, which provide more essential antioxidants. Plasma antioxidants as assayed in epidemiological studies of complementary type (ie the cross-cultural MONICA Vitamin Substudy reevaluation considering the "Finland-Factor", the Edinburgh Angina-Control Study, and the Basel Prospective Study) consistently revealed an increased risk of IHD (and stroke) at low plasma concentrations of antioxidants, with the rank order as follows: lipid-standardized vitamin E >> carotene = vitamin C > vitamin A, independently of classical IHD risk factors. Decreasing IHD risk through nutrition may be possible when plasma concentrations have the following values: > 27.5-30.0 mumol vitamin E/L, 0.4-0.5 mumol carotene/L, 40-50 mumol vitamin C/L and 2.2-2.8 mumol vitamin A/L. Thus, previous prudent regimens may now be updated, aiming at an optimal status of all essential and synergistically linked antioxidants.
为了延长预期寿命并降低缺血性心脏病（IHD）的发病几率，饮食指南通常建议减少饱和动物脂肪的摄入，部分用植物油替代，并大量增加蔬菜、豆类和水果的摄入量，这些食物富含更多必需的抗氧化剂。在补充类型的流行病学研究（即考虑“芬兰因素”的跨文化莫尼卡维生素子研究重新评估、爱丁堡心绞痛对照研究和巴塞尔前瞻性研究）中检测的血浆抗氧化剂一致显示，在血浆抗氧化剂浓度较低时，患缺血性心脏病（和中风）的风险增加，其顺序如下：脂质标准化维生素E >> 胡萝卜素 = 维生素C > 维生素A，与经典的缺血性心脏病风险因素无关。当血浆浓度达到以下值时，通过营养降低缺血性心脏病风险可能是可行的：维生素E > 27.5 - 30.0 μmol/L，胡萝卜素0.4 - 0.5 μmol/L，维生素C 40 - 50 μmol/L，维生素A 2.2 - 2.8 μmol/L。因此，以前的谨慎方案现在可能需要更新，目标是使所有必需的和协同关联的抗氧化剂达到最佳状态。
