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 --近日,一项刊登于国际杂志Heart上的研究论文中,来自国外的研究人员通过研究表明,每日摄入100g巧克力和心脏病及中风风险降低直接相关;但似乎并没有证据表明减少巧克力摄入会降低个体心血管疾病的风险。

这项研究是基于研究者对2.1万名成年个体的追踪而开展的,同时研究者还对此前关于巧克力和心血管疾病之间关联的相关文献进行了分析研究,研究者对参与者(9214名男性和11737名女性)进行平均长达12年的跟踪调查,在研究期间有3013名个体经历了致死性或非致死性的心脏病发作及中风事件。

其中20%的研究对象表示他们并未摄入过任何巧克力,但其他个体每日巧克力的摄入量平均为7g,有些个体甚至摄入了100g巧克力;巧克力的高水平摄入和个体年龄及BMI指数直接相关,摄入过多巧克力往往和机体高能量摄入以及高脂肪低蛋白饮食相关。研究者表示,相比未摄入巧克力的个体而言,摄入巧克力水平较高的个体的心血管疾病发病风险会降低11%,心血管疾病发病相关的死亡的风险会降低25%。

而且高水平的巧克力摄入似乎会降低个体23%的患中风的风险,在9项系统性的回顾研究中,其中有5项都评估了个体冠心病和中风预后的情况,结果发现,巧克力有规律地摄入和个体因冠心病及中风死亡的风险明显下降直接相关。大量研究都表明,高水平巧克力的摄入会使得个体未来心血管疾病事件的风险降低;因此研究者就让参与者摄入牛奶巧克力糖,其被认为并不如黑巧克力健康,结果研究者发现巧克力所带来的有益健康效应可以扩展至任何类型的巧克力。

因此这就表明,不仅仅是黄酮类化合物,其它和牛奶组分相关的化合物,比如钙质以及脂肪酸,其都可以帮助解释研究者所观察到的实验结果;最后研究者说道,基于以上研究,我们发现巧克力或许有益机体的心脏健康,当然后期还需要进一步深入研究来阐明巧克力和个体心脏病及中风发病风险降低之间的具体关联。(生物谷Bioon.com)

 

 

Habitual chocolate consumption and risk of cardiovascular disease among healthy men and women

Chun Shing Kwok1,2, S Matthijs Boekholdt3, Marleen A H Lentjes4, Yoon K Loke5, Robert N Luben4, Jessica K Yeong6, Nicholas J Wareham7, Phyo K Myint1, Kay-Tee Khaw4

 

Objective To examine the association between chocolate intake and the risk of future cardiovascular events. Methods We conducted a prospective study using data from the European Prospective Investigation into Cancer (EPIC)-Norfolk cohort. Habitual chocolate intake was quantified using the baseline food frequency questionnaire (1993–1997) and cardiovascular end points were ascertained up to March 2008. A systematic review was performed to evaluate chocolate consumption and cardiovascular outcomes. Results A total of 20?951 men and women were included in EPIC-Norfolk analysis (mean follow-up 11.3±2.8?years, median 11.9?years). The percentage of participants with coronary heart disease (CHD) in the highest and lowest quintile of chocolate consumption was 9.7% and 13.8%, and the respective rates for stroke were 3.1% and 5.4%. The multivariate-adjusted HR for CHD was 0.88 (95% CI 0.77 to 1.01) for those in the top quintile of chocolate consumption (16–99?g/day) versus non-consumers of chocolate intake. The corresponding HR for stroke and cardiovascular disease (cardiovascular disease defined by the sum of CHD and stroke) were 0.77 (95% CI 0.62 to 0.97) and 0.86 (95% CI 0.76 to 0.97). The propensity score matched estimates showed a similar trend. A total of nine studies with 157?809 participants were included in the meta-analysis. Higher compared to lower chocolate consumption was associated with significantly lower CHD risk (five studies; pooled RR 0.71, 95% CI 0.56 to 0.92), stroke (five studies; pooled RR 0.79, 95% CI 0.70 to 0.87), composite cardiovascular adverse outcome (two studies; pooled RR 0.75, 95% CI 0.54 to 1.05), and cardiovascular mortality (three studies; pooled RR 0.55, 95% CI 0.36 to 0.83). Conclusions Cumulative evidence suggests that higher chocolate intake is associated with a lower risk of future cardiovascular events, although residual confounding cannot be excluded. There does not appear to be any evidence to say that chocolate should be avoided in those who are concerned about cardiovascular risk.(来源:生物谷)