Fruit and vegetable consumption,cardiovascular disease,and all-cause mortality in China

作     者：Jun Wang Fangchao Liu Jianxin Li Keyong Huang Xueli Yang Jichun Chen Xiaoqing Liu Jie Cao Shufeng Chen Chong Shen Ling Yu Fanghong Lu Xianping Wu Liancheng Zhao Ying Li Dongsheng Hu Jianfeng Huang Dongfeng Gu Xiangfeng Lu Jun Wang;Fangchao Liu;Jianxin Li;Keyong Huang;Xueli Yang;Jichun Chen;Xiaoqing Liu;Jie Cao;Shufeng Chen;Chong Shen;Ling Yu;Fanghong Lu;Xianping Wu;Liancheng Zhao;Ying Li;Dongsheng Hu;Jianfeng Huang;Dongfeng Gu;Xiangfeng Lu

作者机构：Department of EpidemiologyFuwai HospitalNational Center for Cardiovascular DiseasesChinese Academy of Medical Sciences and Peking Union Medical CollegeBeijing 100037China Key Laboratory of Cardiovascular EpidemiologyChinese Academy of Medical SciencesBeijing 100037China Tianjin Key Laboratory of EnvironmentNutrition and Public Health/Department of Occupational and Environmental HealthSchool of Public HealthTianjin Medical UniversityTianjin 300070China Division of EpidemiologyGuangdong Provincial People’s Hospital and Cardiovascular InstituteGuangzhou 510080China Department of Epidemiology and BiostatisticsSchool of Public HealthNanjing Medical UniversityNanjing 211166China Department of CardiologyFujian Provincial HospitalFuzhou 350014China Cardio-Cerebrovascular Control and Research CenterInstitute of Basic MedicineShandong Academy of Medical SciencesJinan 250062China Sichuan Center for Disease Control and PreventionChengdu 610041China Department of Epidemiology and Health StatisticsCollege of Public HealthZhengzhou UniversityZhengzhou 450001China Department of Epidemiology and Health StatisticsSchool of Public HealthShenzhen University Health Science CentreShenzhen 518060China School of MedicineSouthern University of Science and TechnologyShenzhen 518055China 

出 版 物：《Science China(Life Sciences)》 (中国科学（生命科学英文版）)

年 卷 期：2022年第65卷第1期

页      面：119-128页

核心收录：

学科分类：0710[理学-生物学] 1002[医学-临床医学] 10[医学] 

基　　金：supported by the Chinese Academy of Medical Sciences Innovation Fund for Medical Sciences(2017-I2M-1-004,2019-I2M-2-003) National Key Research and Development Program of China(2017YFC0211700,2018YFE0115300) the National Natural Science Foundation of China(91643208)。 

主　　题：fruit vegetable cardiovascular disease mortality 

摘      要：Evidence about the response patterns of fruit and vegetable consumption with the risk of cardiovascular disease(CVD)and allcause mortality was inconsistent.These associations were examined using a large-scale,population-based Chinese cohort comprising 100,728 participants.A food-frequency questionnaire was used to assess fruit and vegetable consumption.Outcomes were ascertained by interviewing individuals or their proxies and checking hospital records or death certificates.Cox proportional hazards regression was used to calculate hazard ratios(HRs)with 95% confidence intervals(CIs).At the 736,668 person-years of follow-up,3,677 CVD cases and 5,466 deaths were identified.The multivariable-adjusted HRs for CVD across increasing quartiles of total fruit and vegetable consumption were 1(reference),0.94(95%CI=0.85-1.04),0.89(95%CI=0.80-0.98),and 0.85(95%CI=0.77-0.95).Moreover,participants in the highest quartile displayed a 13% lower risk of all-cause mortality(HR=0.87;95%CI=0.80-0.95).A nonlinear dose-response relation was found for CVD,without additional benefits beyond a consumption of600 g d-1,whereas the all-cause mortality risk decreased along with higher consumption,with a linear trend.These associations remained significant for fruit consumption but not for vegetable consumption.Our findings indicated that greater fruit and vegetable consumption was significantly associated with a lower risk of CVD and all-cause mortality.Increasing fruit and vegetable consumption,especially fruit,in the general population would prevent CVD and premature mortality.