Qingping Zeng , Mengqian Liao , Yu Li , Fei She , Ping Zhang
{"title":"膳食维生素E摄入量与心血管疾病、心血管和全因死亡率之间的关系:一项使用NHANES 2003-2018数据的前瞻性队列研究","authors":"Qingping Zeng , Mengqian Liao , Yu Li , Fei She , Ping Zhang","doi":"10.1016/j.ijcrp.2024.200340","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>The relationship between dietary vitamin E intake and the risk of cardiovascular diseases, as well as cardiovascular and all-cause mortality, remains inconclusive. This study aimed to investigate these associations in a large, representative sample of the U.S. population.</div></div><div><h3>Methods</h3><div>We analyzed data from 39,293 participants in the National Health and Nutrition Examination Survey (NHANES) 2003–2018. Dietary vitamin E intake was assessed using 24-h recall data. Outcomes included incident cardiovascular disease (CVD), CVD mortality, and all-cause mortality. We employed weighted logistic and Cox regression models, adjusting for potential confounders. Restricted cubic spline (RCS) analyses and were conducted to assess non-linear relationships.</div></div><div><h3>Results</h3><div>Compared to participants with a vitamin E intake of 4.08 mg or lower (lowest quartile), the multivariable-adjusted odds ratio for those with an intake of 9.86 mg or higher (highest quartile) was 0.57 (95 % CI, 0.50–0.64) for cardiovascular disease (P for trend <0.01). The multivariable-adjusted hazard ratios for participants with a vitamin E intake of 9.86 mg or higher were 0.85 (95 % CI, 0.75–0.98) for all-cause mortality (P for trend = 0.04) and 0.96 (95 % CI, 0.76–1.21) for CVD mortality (P for trend <0.001). RCS analyses revealed non-linear associations for most outcomes, including overall CVD, coronary heart disease, heart attack, stroke, and all-cause mortality (all P-nonlinear <0.05).</div></div><div><h3>Conclusions</h3><div>In this large NHANES cohort, higher dietary intake of vitamin E was associated with reduced risks of cardiovascular disease and all-cause mortality. These findings suggest potential benefits of vitamin E-rich diets in cardiovascular health promotion and mortality reduction.</div></div>","PeriodicalId":29726,"journal":{"name":"International Journal of Cardiology Cardiovascular Risk and Prevention","volume":"24 ","pages":"Article 200340"},"PeriodicalIF":1.9000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11715117/pdf/","citationCount":"0","resultStr":"{\"title\":\"Association between dietary vitamin E intake and incident cardiovascular disease, cardiovascular, and all-cause mortality: A prospective cohort study using NHANES 2003–2018 data\",\"authors\":\"Qingping Zeng , Mengqian Liao , Yu Li , Fei She , Ping Zhang\",\"doi\":\"10.1016/j.ijcrp.2024.200340\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><div>The relationship between dietary vitamin E intake and the risk of cardiovascular diseases, as well as cardiovascular and all-cause mortality, remains inconclusive. This study aimed to investigate these associations in a large, representative sample of the U.S. population.</div></div><div><h3>Methods</h3><div>We analyzed data from 39,293 participants in the National Health and Nutrition Examination Survey (NHANES) 2003–2018. Dietary vitamin E intake was assessed using 24-h recall data. Outcomes included incident cardiovascular disease (CVD), CVD mortality, and all-cause mortality. We employed weighted logistic and Cox regression models, adjusting for potential confounders. Restricted cubic spline (RCS) analyses and were conducted to assess non-linear relationships.</div></div><div><h3>Results</h3><div>Compared to participants with a vitamin E intake of 4.08 mg or lower (lowest quartile), the multivariable-adjusted odds ratio for those with an intake of 9.86 mg or higher (highest quartile) was 0.57 (95 % CI, 0.50–0.64) for cardiovascular disease (P for trend <0.01). The multivariable-adjusted hazard ratios for participants with a vitamin E intake of 9.86 mg or higher were 0.85 (95 % CI, 0.75–0.98) for all-cause mortality (P for trend = 0.04) and 0.96 (95 % CI, 0.76–1.21) for CVD mortality (P for trend <0.001). RCS analyses revealed non-linear associations for most outcomes, including overall CVD, coronary heart disease, heart attack, stroke, and all-cause mortality (all P-nonlinear <0.05).</div></div><div><h3>Conclusions</h3><div>In this large NHANES cohort, higher dietary intake of vitamin E was associated with reduced risks of cardiovascular disease and all-cause mortality. These findings suggest potential benefits of vitamin E-rich diets in cardiovascular health promotion and mortality reduction.</div></div>\",\"PeriodicalId\":29726,\"journal\":{\"name\":\"International Journal of Cardiology Cardiovascular Risk and Prevention\",\"volume\":\"24 \",\"pages\":\"Article 200340\"},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-10-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11715117/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Cardiology Cardiovascular Risk and Prevention\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2772487524001053\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"PERIPHERAL VASCULAR DISEASE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Cardiology Cardiovascular Risk and Prevention","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772487524001053","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PERIPHERAL VASCULAR DISEASE","Score":null,"Total":0}
Association between dietary vitamin E intake and incident cardiovascular disease, cardiovascular, and all-cause mortality: A prospective cohort study using NHANES 2003–2018 data
Background
The relationship between dietary vitamin E intake and the risk of cardiovascular diseases, as well as cardiovascular and all-cause mortality, remains inconclusive. This study aimed to investigate these associations in a large, representative sample of the U.S. population.
Methods
We analyzed data from 39,293 participants in the National Health and Nutrition Examination Survey (NHANES) 2003–2018. Dietary vitamin E intake was assessed using 24-h recall data. Outcomes included incident cardiovascular disease (CVD), CVD mortality, and all-cause mortality. We employed weighted logistic and Cox regression models, adjusting for potential confounders. Restricted cubic spline (RCS) analyses and were conducted to assess non-linear relationships.
Results
Compared to participants with a vitamin E intake of 4.08 mg or lower (lowest quartile), the multivariable-adjusted odds ratio for those with an intake of 9.86 mg or higher (highest quartile) was 0.57 (95 % CI, 0.50–0.64) for cardiovascular disease (P for trend <0.01). The multivariable-adjusted hazard ratios for participants with a vitamin E intake of 9.86 mg or higher were 0.85 (95 % CI, 0.75–0.98) for all-cause mortality (P for trend = 0.04) and 0.96 (95 % CI, 0.76–1.21) for CVD mortality (P for trend <0.001). RCS analyses revealed non-linear associations for most outcomes, including overall CVD, coronary heart disease, heart attack, stroke, and all-cause mortality (all P-nonlinear <0.05).
Conclusions
In this large NHANES cohort, higher dietary intake of vitamin E was associated with reduced risks of cardiovascular disease and all-cause mortality. These findings suggest potential benefits of vitamin E-rich diets in cardiovascular health promotion and mortality reduction.