Antioxidants use for chronic disease prevention

По следам Am J Clin Nutr. 2018 Nov 1;108(5):1069-1091. doi: 10.1093/ajcn/nqy097.

      • In medical science and clinical practice circulate convictions that high dietary intake of vitamin C, carotenoids, and vitamin E with enhanced concentrations in blood  ordinary associate with reduced risk of cardiovascular disease, cancer, and mortality
      • These associations never have been systematically assessed (video on Russian)

    • A systematic review and dose-response meta-analysis of prospective studies “Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality” performed by the group of authors from Norway, USA, and Great Britain
    • In the review, 69 prospective studies were included
    • Dietary intake and/or blood concentrations of carotenoids (total, β-carotene, α-carotene, β-cryptoxanthin, lycopene) and α-tocopherol, but not dietary vitamin E, were similarly inversely associated with studied clinical exits
    • The summary risk ratio (RR) per 100-mg/d increment of dietary vitamin C intake was 0.88 for coronary heart disease, 0.92for stroke, 0.89 for cardiovascular disease, 0.93 for total cancer, and 0.89 for all-cause mortality
    • The summary RR per 50-mg/d increment of dietary vitamin C intake was 0.74 for coronary heart disease, 0.70for stroke, 0.76 for cardiovascular disease, 0.74 for total cancer, and 0.72 for all-cause mortality
    • Remark: RR < 1 means that the exposure decreases the risk of the outcome
    • Higher dietary intake and/or blood concentrations of vitamin C, carotenoids, and α-tocopherol (as markers of fruit and vegetable intake) associated with reduced risk of cardiovascular disease, total cancer, and all-cause mortality
    • These results support recommendations to increase fruit and vegetable intake, but not antioxidant supplement use, for chronic disease prevention

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