dc.contributor.author | Cassidy, Aedín | |
dc.contributor.author | O'Reilly, Éilis J. | |
dc.contributor.author | Kay, Colin | |
dc.contributor.author | Sampson, Laura | |
dc.contributor.author | Franz, Mary | |
dc.contributor.author | Forman, J. P. | |
dc.contributor.author | Curhan, Gary | |
dc.contributor.author | Rimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600 | |
dc.date.accessioned | 2019-08-26T13:59:28Z | |
dc.date.issued | 2011 | |
dc.identifier.citation | Cassidy, Aedín, Éilis J O’Reilly, Colin Kay, Laura Sampson, Mary Franz, JP Forman, Gary Curhan, and Eric B Rimm. 2010. “Habitual Intake of Flavonoid Subclasses and Incident Hypertension in Adults.” The American Journal of Clinical Nutrition 93 (2): 338–47. https://doi.org/10.3945/ajcn.110.006783. | |
dc.identifier.issn | 0002-9165 | |
dc.identifier.issn | 1938-3207 | |
dc.identifier.uri | http://nrs.harvard.edu/urn-3:HUL.InstRepos:41246922 | * |
dc.description.abstract | Background: Dietary flavonoids have beneficial effects on blood pressure in intervention settings, but there is limited information on habitual intake and risk of hypertension in population-based studies. Objective: We examined the association between habitual flavonoid intake and incident hypertension in a prospective study in men and women. Design: A total of 87,242 women from the Nurses' Health Study (NHS) II, 46,672 women from the NHS I, and 23,043 men from the Health Professionals Follow-Up Study (HPFS) participated in the study. Total flavonoid and subclass intakes were calculated from semiquantitative food-frequency questionnaires collected every 4 y by using an updated and extended US Department of Agriculture database. Results: During 14 y of follow-up, 29,018 cases of hypertension in women and 5629 cases of hypertension in men were reported. In pooled multivariate-adjusted analyses, participants in the highest quintile of anthocyanin intake (predominantly from blueberries and strawberries) had an 8% reduction in risk of hypertension [relative risk (RR): 0.92; 95% CI: 0.86, 0.98; P < 0.03] compared with that for participants in the lowest quintile of anthocyanin intake; the risk reduction was 12% (RR: 0.88; 95% CI: 0.84, 0.93; P < 0.001) in participants <= 60 y of age and 0.96 (0.91, 1.02) in participants >60 y of age (P for age interaction = 0.02). Although intakes of other subclasses were not associated with hypertension, pooled analyses for individual compounds suggested a 5% (95% CI: 0.91, 0.99; P = 0.005) reduction in risk for the highest compared with the lowest quintiles of intake of the flavone apigenin. In participants <= 60 y of age, a 6% (95% CI: 0.88, 0.97; P = 0.002) reduction in risk was observed for the flavan-3-ol catechin when the highest and the lowest quintiles were compared. Conclusions: Anthocyanins and some flavone and flavan-3-ol compounds may contribute to the prevention of hypertension. These vasodilatory properties may result from specific structural similarities (including the B-ring hydroxylation and methyoxylation pattern). Am J Clin Nutr 2011;93:338-47. | |
dc.language.iso | en_US | |
dc.publisher | Oxford University Press | |
dash.license | META_ONLY | |
dc.title | Habitual intake of flavonoid subclasses and incident hypertension in adults | |
dc.type | Journal Article | |
dc.description.version | Version of Record | |
dc.relation.journal | American Journal of Clinical Nutrition | |
dash.depositing.author | Rimm, Eric Bruce::0ab2926c8242f35e5a982e3cf59f4987::600 | |
dc.date.available | 2019-08-26T13:59:28Z | |
dash.workflow.comments | 1Science Serial ID 7133 | |
dc.identifier.doi | 10.3945/ajcn.110.006783 | |
dash.source.volume | 93;2 | |
dash.source.page | 338 | |