Consumption of flavonoid-rich fruits and risk of CHD: a prospective cohort study

Yang, Yiyi; Dong, Jia-Yi; Cui, Renzhe; Muraki, Isao; Yamagishi, Kazumasa; Sawada, Norie; Iso, Hiroyasu; Tsugane, Shoichiro

doi:10.1017/s0007114520001993

Cited by 10 publications

(4 citation statements)

References 34 publications

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“…Statistical analyses were conducted using Stata 15 (Stata Corp LP; College Station, Texas). Multivariable logistic regression was used to examine the odds of MDD (outcome) according to quintiles of consumption of each food group (exposure) [ 36 ] and quartiles of nutrient intake (exposure) [ 37 ]. For flavonoid-rich fruits, we also studied individual fruit consumption.…”

Section: Methodsmentioning

confidence: 99%

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Association between vegetable, fruit, and flavonoid-rich fruit consumption in midlife and major depressive disorder in later life: the JPHC Saku Mental Health Study

et al. 2022

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We evaluated the association between vegetable and fruit consumption – particularly flavonoid-rich fruits – in mid-life and major depressive disorder (MDD) in later life. We also evaluated the association of nutrients in fruits and vegetables with MDD. Vegetable and fruit consumption and nutrient intake for 1204 individuals were averaged from data obtained in 1995 and 2000. MDD was diagnosed by certified psychiatrists in 2014–2015. Logistic regression was used to examine the odds of MDD according to quintile of vegetable and fruit consumption and quartile of nutrient intake. We fitted two regression models, using hierarchical adjustment for age, sex, employment status, alcohol consumption, current smoking, and physical activity. Bias-corrected and accelerated bootstrap confidence intervals were used to obtain accurate information. In fully adjusted models, the highest quintile of total fruit consumption excluding juice and flavonoid-rich fruit consumption showed decreased odds of MDD compared with the lowest quintile (OR = 0.34, 95% CI = 0.15–0.77; OR = 0.44, 95% CI = 0.20–0.97, respectively). No significant association was found for total vegetables and fruits, total vegetables, or total fruits. No significant association was found for any nutrient. This study provides novel information on the association between MDD and flavonoid-rich fruits.

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Section: Methodsmentioning

confidence: 99%

“…For flavonoid-rich fruits, we also studied individual fruit consumption. Grape and strawberry consumption was relatively low and was thus categorized into quartiles [ 36 ]. All vegetable and fruit consumption values were energy-adjusted to avoid confounding by total energy intake [ 38 ].…”

Section: Methodsmentioning

confidence: 99%

Association between vegetable, fruit, and flavonoid-rich fruit consumption in midlife and major depressive disorder in later life: the JPHC Saku Mental Health Study

et al. 2022

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“…Potassium is also beneficial for people with CVD; it has also been found to help regulate blood pressure and lower the risk of stroke [58,66,68,69]. Antioxidants including all types of flavonoids and phytonutrients; which have been observed to have antioxidant, antimicrobial, pharmaceutical and biological activities in the prevention of common diseases and illnesses, when consumed from fresh FV [6,27,32,70]. Omega-3 polyunsaturated fatty acids has also been found to be beneficial for people with CVD [57].…”

Section: Beneficial Nutrients and Mineralsmentioning

confidence: 99%

Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups

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Albandary

Jaiswal

et al. 2021

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SARS-CoV-2 or COVID-19 is a novel coronavirus, which is the cause of the current pandemic with 107,411,561 infections and 2,351,195 death worldwide so far. There are multiple symptoms that are linked with the infection of COVID-19 such as coughing, shortness of breath, congestion together with fatigue, fever, loss of taste or smell, headaches, diarrhea, vomiting, and loss of appetite. The lack of or early stage of development of a cure for COVID-19 illness, there is need for insuring the best possible position of health to be able to fight the virus naturally through a robust immune system to limit severe complication. In this article, we have discussed the role of fruits and vegetables consumption to boost the immune system and major emphasis has been given to high risk group. We have taken into consideration a number of underlying conditions such as people with cardiovascular diseases, obesity, diabetes, chronic obstructive pulmonary disease, chronic kidney disease, hemoglobin disorder such as sickle cell disease, weakened immune system due to organ transplant. Furthermore, factors to improve the immune system, risks associated with quarantine and lifestyle and food handling during COVID-19 has been discussed.

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“…Flavonoid, as a type of polyphenol, composes of two benzene rings with oxygen-containing heterocyclic rings. Substantial evidence has reported that phytochemicals, abundant in fruits and vegetables, could improve and prevent various chronic diseases, such as cardiovascular disease (CVD), stroke and several cancers (4)(5)(6) . Varieties of flavonoid subclasses are formed due to different permutations, molecular compositions and linking compounds.…”

Section: Introductionmentioning

confidence: 99%

Flavonoid subclasses and CHD risk: a meta-analysis of prospective cohort studies

et al. 2021

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Epidemiological studies have shown that higher intake of flavonoid is inversely associated with coronary heart disease (CHD) risk. However, which flavonoid subclass could reduce CHD risk has remained controversial. The present meta-analysis of prospective cohort studies aimed to quantitatively assess the associations between flavonoid subclasses and CHD risk. A systematic literature search was implemented from PubMed and Web of Science databases up to Mar. 2021, and eligible studies were identified. Multivariate-adjust relative risks (RRs) with corresponding 95% confidence intervals (CIs) were pooled by using a random-effects model. A restricted cubic spline regression model was performed for non-linear dose-response analysis. A total of 19 independent prospective cohort studies with 894,471 participants and 34,707 events were included. The results showed that dietary intakes of anthocyanins (RR = 0.90; 95% CI: 0.83, 0.98), proanthocyanidins (RR = 0.78; 95% CI: 0.65, 0.94), flavonols (RR = 0.88; 95% CI: 0.79, 0.98), flavones (RR = 0.94; 95% CI: 0.89, 0.99) and isoflavones (RR = 0.90; 95% CI: 0.83, 0.98) were negatively associated with CHD risk. Dose-response analysis showed that increment of 50 mg/d anthocyanins, 100 mg/d proanthocyanidins, 25 mg/d flavonols, 5 mg/d flavones and 0.5 mg/d isoflavones were associated with 5% reduction in CHD risk, respectively. Sensitivity and subgroup analyses were used to further support these associations. The present results indicate that dietary intakes of fruits and vegetables abundant five flavonoid subclasses, namely anthocyanins, proanthocyanidins, flavonols, flavones and isoflavones, are associated with a lower risk of CHD.

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Consumption of flavonoid-rich fruits and risk of CHD: a prospective cohort study

Cited by 10 publications

References 34 publications

Association between vegetable, fruit, and flavonoid-rich fruit consumption in midlife and major depressive disorder in later life: the JPHC Saku Mental Health Study

Association between vegetable, fruit, and flavonoid-rich fruit consumption in midlife and major depressive disorder in later life: the JPHC Saku Mental Health Study

Fruits and Vegetables in the Management of Underlying Conditions for COVID-19 High-Risk Groups

Flavonoid subclasses and CHD risk: a meta-analysis of prospective cohort studies

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