Nuts Lower Mortality坚果降低死亡率

A cohort study and meta-analysis in Netherlands concluded that nut intake was related to lower overall and cause-specific mortality, with evidence for nonlinear dose-response relationships, but not peanut butter. The cohort study included 120 852 men and women aged 55–69 years provided information on dietary and lifestyle habits in 1986, with mortality follow-up until 1996. Total nut intake was related to lower overall and cause-specific mortality (cancer, diabetes, cardiovascular, respiratory, neurodegenerative diseases, and other causes) in men and women. When comparing those consuming 0.1−<5, 5−一项荷兰的群组研究和荟萃分析得出结论，坚果摄入与总体和病因特异性死亡率较低有关，证据显示为非线性量 – 效关系，而花生酱则不然。该群组研究包括120 852男性和女性，年龄55-69岁，并提供了1986年的饮食和生活习惯资料，死亡率随访至1996年。总坚果摄入与男性和女性总体和特定病因死亡率较低有关（癌症，糖尿病，心血管，呼吸，神经退行性疾病，和其它原因）。与非消费者比较，消费0.1- <5，5 <10和10+克坚果/天者，总死亡率多元风险比值分别为0.88，0.74和0.77；消费10+克坚果/天者特定病因死亡率风险比值则从神经退行性病的0.56到心血管病的0.83不等。限制三次样条显示与死亡率呈非线性量 – 效关系。花生和坚果与死亡率呈负相关，而非花生酱。经荟萃分析，食用坚果量最高者与最低者的汇总死亡风险比值分别为癌症0.85和呼吸性疾病0.71。另一个系统性综述和荟萃分析的结论是食用坚果可降低癌症风险。来源：http://ije.oxfordjournals.org/; http://nutritionreviews.oxfordjournals.org/