Fruit and Vegetable Consumption and Mortality
| Autor: | Petra H.M. Peeters, Francesca L. Crowe, Valeria Pala, Anja Olsen, Eva Ardanaz, Pagona Lagiou, Kim Overvad, Antonio Agudo, Isabelle Romieu, Hendriek C. Boshuizen, Carla H. van Gils, Max Leenders, Emily Sonestedt, Laura Nailler, Martine M. Ros, H. Bas Bueno-de-Mesquita, María José Sánchez, Maria Luisa Redondo, Nicholas J. Wareham, Ivonne Sluijs, Marc J. Gunter, Lena Maria Nilsson, Dagrun Engeset, Pietro Ferrari, Peter D. Siersema, Manuela M. Bergmann, Antonia Trichopoulou, Heiner Boeing, Salvatore Panico, Cornelia Weikert, Eiliv Lund, Françoise Clavel-Chapelon, Elio Riboli, Domenico Palli, Valentina Gallo, Dimitrios Trichopoulos, Carmen Navarro, Kuanrong Li, Birgit Teucher, Anne Tjønneland, Marie-Christine Boutron-Ruault, Kay-Tee Khaw, Timothy J. Key, Rosario Tumino, Carlotta Sacerdote, Ulrika Ericson |
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| Rok vydání: | 2013 |
| Předmět: |
2. Zero hunger
Gerontology 0303 health sciences education.field_of_study 030309 nutrition & dietetics Epidemiology business.industry Proportional hazards model Population Hazard ratio Lower risk Confidence interval 3. Good health European Prospective Investigation into Cancer and Nutrition 03 medical and health sciences 0302 clinical medicine Quartile Environmental health Medicine 030212 general & internal medicine education business Cause of death |
| Zdroj: | American Journal of Epidemiology. 178:590-602 |
| ISSN: | 1476-6256 0002-9262 |
| DOI: | 10.1093/aje/kwt006 |
| Popis: | In this study, the relation between fruit and vegetable consumption and mortality was investigated within the European Prospective Investigation Into Cancer and Nutrition. Survival analyses were performed, including 451,151 participants from 10 European countries, recruited between 1992 and 2000 and followed until 2010. Hazard ratios, rate advancement periods, and preventable proportions to respectively compare risk of death between quartiles of consumption, to estimate the period by which the risk of death was postponed among high consumers, and to estimate proportions of deaths that could be prevented if all participants would shift their consumption 1 quartile upward. Consumption of fruits and vegetables was inversely associated with all-cause mortality (for the highest quartile, hazard ratio = 0.90, 95% confidence interval (CI): 0.86, 0.94), with a rate advancement period of 1.12 years (95% CI: 0.70, 1.54), and with a preventable proportion of 2.95%. This association was driven mainly by cardiovascular disease mortality (for the highest quartile, hazard ratio = 0.85, 95% CI: 0.77, 0.93). Stronger inverse associations were observed for participants with high alcohol consumption or high body mass index and suggested in smokers. Inverse associations were stronger for raw than for cooked vegetable consumption. These results support the evidence that fruit and vegetable consumption is associated with a lower risk of death. |
| Databáze: | OpenAIRE |
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