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Stroke:抗氧化食品可降低女性中风几率

2011/12/05 来源:新华网
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美国《中风》双月刊日前刊登一项研究结果指出,富含抗氧化成分的饮食能够减少女性中风的可能,不管其是否有过心血管病史。

美国《中风》双月刊日前刊登一项研究结果指出,富含抗氧化成分的饮食能够减少女性中风的可能,不管其是否有过心血管病史。

瑞典卡罗琳医学院专家苏珊·劳蒂艾宁指出:“摄入富含抗氧化成分的食物能够抑制氧化应激和感染,从而帮助降低心血管突发疾病的风险。这说明应当多食用水果和蔬菜等具有抗氧化作用的食品。”

氧化应激指的是自由基在体内产生的一种负面作用,导致体内氧化与抗氧化作用失衡并倾向于氧化,造成对细胞和机体功能的伤害,会引发炎症、血管损伤和动脉硬化等病症。包括维生素C和E、类胡萝卜素和类黄酮等在内的抗氧化成分能够抑制自由基产生的氧化应激和炎症。尤其是类黄酮,还能帮助改善内皮功能,减少血栓的形成和炎症,并降低动脉压。

研究人员收集了有关日常饮食调查的信息,并根据体内抗氧化成分水平对女性研究对象进行了分类,同时记录了她们的心血管病史信息。

研究初步结果显示,女性摄入越多的抗氧化食品,其出现心血管突发疾病的几率就越低。劳蒂艾宁表示,“因此我们排除了诸如吸烟、体育锻炼和教育等可能影响结果的因素,发现抗氧化成分的摄入和心血管突发疾病之间的关联仍然存在”。这项研究的研究对象包括3万多名无心血管病史及5600多名有心血管病史的瑞典女性,她们的年龄在49岁至83岁间。    


Total Antioxidant Capacity of Diet and Risk of Stroke:A Population-Based Prospective Cohort of Women

Susanne Rautiainen, MSc; Susanna Larsson, PhD; Jarmo Virtamo, MD; Alicja Wolk, DrMedSci

Background and Purpose—Consumption of antioxidant-rich foods may reduce the risk of stroke by inhibition of oxidative stress and inflammation. Total antioxidant capacity (TAC) takes into account all antioxidants and the synergistic effects between them. We examined the association between dietary TAC and stroke incidence in cardiovascular disease (CVD)-free women and in women with CVD history at baseline.

Methods—The study included women (31 035 CVD-free and 5680 with CVD history at baseline), aged 49 to 83 years, from the Swedish Mammography Cohort. Diet was assessed with a food frequency questionnaire. Dietary TAC was calculated using oxygen radical absorbance capacity values. Stroke cases were ascertained by linkage with the Swedish Hospital Discharge Registry.

Results—During follow-up (September 1997 to December 2009), we identified 1322 stroke cases (988 cerebral infarctions, 226 hemorrhagic strokes, and 108 unspecified strokes) among CVD-free women and 1007 stroke cases (796 cerebral infarctions, 100 hemorrhagic strokes, and 111 unspecified strokes) among women with a CVD history. The multivariable hazard ratio of total stroke comparing the highest with the lowest quintile of dietary TAC was 0.83 (95% CI, 0.70–0.99; P for trend=0.04) in CVD-free women. Among women with a CVD history, the hazard ratios for the highest versus lowest quartile of TAC were 0.90 (95% CI, 0.75–1.07; P for trend=0.30) for total stroke and 0.55 (95% CI, 0.32–0.95; P for trend=0.03) for hemorrhagic stroke.

Conclusions—These findings suggest that dietary TAC is inversely associated with total stroke among CVD-free women and hemorrhagic stroke among women with CVD history.

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