Whole-grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: the Iowa Women's Health Study

医学 全谷物 疾病 相对风险 膳食纤维 环境卫生 人口学 生理学 内科学 置信区间 食品科学 社会学 化学
作者
David R. Jacobs,Katie A. Meyer,Lawrence H. Kushi,Aaron R. Folsom
出处
期刊:The American Journal of Clinical Nutrition [Elsevier BV]
卷期号:68 (2): 248-257 被引量:649
标识
DOI:10.1093/ajcn/68.2.248
摘要

A recent review of epidemiologic literature found consistently reduced cancer and heart disease rates in persons with high compared with low whole-grain intakes. We hypothesized that whole-grain intake was associated with a reduced risk of ischemic heart disease (IHD) death. We studied 34492 postmenopausal women aged 55-69 y and free of IHD at baseline in1986. There were 438 IHD deaths between baseline and 1995. Usual dietary intake was determined with use of a 127-item food-frequency questionnaire. Whole-grain intake in median servings/d was 0.2, 0.9, 1.2, 1.9, and 3.2 for quintiles of intake. The unadjusted rate of IHD death was 2.0/1 X 103 person-years in quintile 1 and was 1.7, 1.2, 1.0, and 1.4 IHD deaths/1 X 103 person-years in succeeding quintiles (P for trend < 0.001). Adjusted for demographic, physiologic, behavioral, and dietary variables, relative hazards were 1.0, 0.96, 0.71, 0.64, and 0.70 in ascending quintiles (P for trend = 0.02). The lower risk with higher whole-grain intake was not explainedby intake of fiber or several other constituents of whole grains. A clear inverse association between whole-grain intake and risk of IHD death existed. A causal association is plausible because whole-grain foods contain many phytochemicals, including fiber and antioxidants, that may reduce chronic disease risk. Whole-grain intake should be studied further for its potentialto prevent IHD and cancer. Am J Clin Nutr 1998;68:248–57.
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