Habitual dietary intake of flavonoids and all-cause and cause-specific mortality: Golestan cohort study

Nutrition Journal

Farin Kamangar¹  Jalal Hejazi²  Ehsan Hejazi³  Matin Ghanavati³  Masoud Sotoudeh⁴  Akram Pourshams⁵  Reza Malekzadeh⁵  Akbar FazeltabarMalekshah⁵  Azita Hekmatdoost⁶  Paul Brennan⁷  Masoud Khoshnia⁸  Abdolsamad Gharavi⁸  Paolo Boffetta⁹  Amir Ali Sohrabpour^1,10  Hossein Poustchi^1,10  Sadaf G. Sepanlou^1,10  Christian C. Abnet^1,11  Arash Etemadi^1,11  Sanford M. Dawsey^1,11 

[1] Department of Biology, School of Computer, Mathematical, and Natural Sciences, Morgan State University, Baltimore, MD, USA;Department of Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran;Digestive Oncology Research Center, Digestive Diseases Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran;Departments of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Digestive Disease Research Center, Digestive Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran;Digestive Oncology Research Center, Digestive Diseases Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran;Digestive Oncology Research Center, Digestive Diseases Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran;Departments of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Genetic Epidemiology Group, International Agency for Research on Cancer (IARC / WHO), Lyon, France;Golestan Research Center of Gastroenterology and Hepatology (GRCGH), Golestan University of Medical Sciences, Gorgan, Iran;Icahn School of Medicine at Mount Sinai, New York, NY, USA;Liver and Pancreaticobiliary Disease Research Center, Digestive Diseases Research Institute, Shariati Hospital, Tehran University of Medical Sciences, Tehran, Iran;Metabolic Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA;

关键词: Flavonoids;    Mortality;    Cardiovascular diseases;    Cancer;   

DOI  :  10.1186/s12937-020-00627-8

来源: Springer

【 摘 要 】

Background and objectivesFlavonoids are the most important group of polyphenols with well-known beneficial effects on health. However; the association of intake of total flavonoid or their subclasses with all-cause or cause-specific mortality is not fully understood. The present study aims to evaluate the association between intake of total flavonoid, flavonoid subclasses, and total and cause-specific mortality in a developing country.MethodsA total number of 49,173 participants from the Golestan cohort study, who completed a validated food frequency questionnaire at recruitment, were followed from 2004 till 2018. Phenol-Explorer database was applied to estimate dietary intakes of total flavonoid and different flavonoid subclasses. Associations were examined using adjusted Cox proportional hazards models.ResultsDuring a mean follow-up of 10.63 years, 5104 deaths were reported. After adjusting for several potential confounders, the hazard ratios (HRs) of all-cause mortality for the highest versus the lowest quintile of dietary flavanones, flavones, isoflavonoids, and dihydrochalcones were 0.81 (95% confidence interval = 0.73–0.89), 0.83(0.76–0.92), 0.88(0.80–0.96) and 0.83(0.77–0.90), respectively. However, there was no association between total flavonoid intake or other flavonoid subclasses with all-cause mortality. In cause-specific mortality analyses, flavanones and flavones intakes were inversely associated with CVD mortality [HRs: 0.86(0.73–1.00) and 0.85(0.72–1.00)] and isoflavonoids and dihydrochalcones were the only flavonoid subclasses that showed a protective association against cancer mortality [HR: 0.82(0.68–0.98)].ConclusionThe results of our study suggest that certain subclasses of flavonoids can reduce all-cause mortality and mortality rate from CVD and cancer.

【 授权许可】

CC BY