低血圧性脳卒中のリスクに関連して,果物や野菜の摂取量
K J Joshipura1, A Ascherio, J E Manson
1Department of Epidemiology, Harvard School of Public Health, Boston, Mass, USA. hpkaj@gauss.med.harvard.edu
JAMA
|October 12, 1999
まとめ
果物や野菜の摂取量の増加は,不全性脳卒中のリスクの低下と関連しています. 具体的には,より多くの十字野菜,葉緑,類の果物を消費することで,脳卒中に対する保護効果がもたらされます.
科学分野:
- 栄養学的流行病学について
- 心血管疾患に関する研究
- 公衆衛生 栄養 栄養について
背景:
- 果物や野菜の消費と心血管疾患の関連性に関する研究は限られている.
- 脳卒中リスクに対する食事の影響を理解することは,公衆衛生の取り組みにとって極めて重要です.
研究 の 目的:
- 果物と野菜の食事摂取量と不全性脳卒中の発生率との関連を調査する.
- 脳卒中の予防に役立つ特定の種類の果物や野菜を特定する.
主な方法:
- 看護師の健康研究と医療従事者のフォローアップ研究から114,000人以上の参加者を含む前向きなコホート研究.
- 8~14年の追跡期間における果物と野菜の摂取量のクインチルに基づく,不全性脳卒中の発生率の分析.
- 確立された心血管疾患の危険因子に対する統計的制御.
主要な成果:
- 果物と野菜の摂取量が最も多い個人は,摂取量が最も低い個人に比べて,不全性脳卒中のリスクが著しく低下しました.
- 果物や野菜を1日1回追加摂取すると,不全性脳卒中のリスクが6%低下することが判明しました.
- クルシファース野菜,緑葉野菜,類果実/ジュースは,最も重要な保護効果を示しました.
結論:
- 果物や野菜,特にクロシファーや葉緑のような特定の種類の果物や野菜の食事摂取は,不全性脳卒中のリスクの低下と関連しています.
- これらの発見は,脳卒中リスクを軽減するために,果物や野菜の摂取量を増加させるという勧告を裏付けている.
- 追加の研究は,これらの保護的なダイエット効果の背後にある特定のメカニズムを探求することができます.
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