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[Antioxidants and cardiovascular disease]
Insights
Antioxidant vitamins like E and C may reduce cardiovascular disease (CVD) risk. While some trials show no benefit, recent data suggest dietary antioxidants limit atherosclerotic CVD progression.
Area of Science:
- Biochemistry
- Nutrition Science
- Cardiovascular Medicine
Context:
- Oxygen-free radical reactions are linked to chronic diseases, including atherosclerotic cardiovascular disease (CVD).
- Epidemiologic studies suggest a correlation between higher intake of antioxidant vitamins (E and C) and lower CVD morbidity and mortality.
- However, randomized trials have yielded inconsistent results regarding the efficacy of antioxidant supplementation for CVD prevention.
Purpose:
- To review the role of oxygen-free radical reactions in chronic diseases.
- To evaluate the association between antioxidant vitamin intake and cardiovascular disease outcomes.
- To reconcile conflicting findings from observational studies and randomized trials on antioxidants and CVD.
Summary:
- While epidemiologic data support a protective role for antioxidant vitamins (E and C) against CVD, many randomized trials have failed to demonstrate significant benefits.
- Potential reasons for trial discrepancies include lack of specific CVD endpoints, insufficient duration, and suboptimal dosages of vitamin E.
- Emerging evidence indicates that dietary antioxidants from food sources may play a role in mitigating the progression of atherosclerotic CVD.
Impact:
- Highlights the ongoing debate and complexity surrounding antioxidant supplementation for cardiovascular health.
- Suggests that the source and form of antioxidants (dietary vs. supplemental) may be critical.
- Reinforces the importance of considering study design and dosage in evaluating antioxidant efficacy for preventing atherosclerotic cardiovascular disease.
Abstract:
Oxygen-free radical reactions have been implicated in many chronic diseases, including atherosclerotic cardiovascular disease (CVD). Epidemiologic studies have demonstrated an association between increased intake of naturally occurring antioxidant vitamins such as vitamin E and vitamin C and reduced morbidity and mortality from CVD. By contrast, most of the completed randomized trial did not show any clear reduction in CVD. However, the trials were not specifically designed to assess CVD, did not provide data on nonfatal CVD, may have had insufficient treatment durations, and used suboptimal vitamin E doses. Despite the lack of a general consensus, recent data reinforce the concept that the regular intake of antioxidants present in foods limits the progression of atherosclerotic CVD.