原创力文档raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a population-based cohort study in the netherlands原材料和加工过的水果和蔬菜消费和10年期冠心病发病率在荷兰以人群为基础的队列研究.pdfVIP
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raw and processed fruit and vegetable consumption and 10-year coronary heart disease incidence in a population-based cohort study in the netherlands原材料和加工过的水果和蔬菜消费和10年期冠心病发病率在荷兰以人群为基础的队列研究
Raw and Processed Fruit and Vegetable Consumption
and 10-Year Coronary Heart Disease Incidence in a
Population-Based Cohort Study in the Netherlands
1 1 1 ´ 2
Linda M. Oude Griep *, Johanna M. Geleijnse , Daan Kromhout , Marga C. Ocke , W. M. Monique
Verschuren2
1 Division of Human Nutrition, Wageningen University, Wageningen, The Netherlands, 2 National Institute for Public Health and the Environment, Bilthoven, The
Netherlands
Abstract
Background: Prospective cohort studies have shown that high fruit and vegetable consumption is inversely associated with
coronary heart disease (CHD). Whether food processing affects this association is unknown. Therefore, we quantified the
association of fruit and vegetable consumption with 10-year CHD incidence in a population-based study in the Netherlands
and the effect of processing on these associations.
Methods: Prospective population-based cohort study, including 20,069 men and women aged 20 to 65 years, enrolled
between 1993 and 1997 and free of cardiovascular disease at baseline. Diet was assessed using a validated 178-item food
frequency questionnaire. Hazard ratios (HR) were calculated for CHD incidence using multivariable Cox proportional hazards
models.
Results: During a mean follow-up time of 10.5y, 245 incident cases of CHD were documented, which comprised 211 non-
fatal acute myocardial infarctions and 34 fatal CHD events. The risk of CHD incidence was 34% lower for participants with a
high intake of total fruit and vegetables (.475 g/d; HR: 0.66; 95% CI: 0.45–0.99) compared to participants with a low total
fruit and vegetable consumption (#241 g/d). Intake of raw fruit and vegetables (.262 g/d vs #92 g/d; HR: 0.70; 95% CI:
0.47–1.04) as well as processed fruit and vege
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