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Fruit and vegetable consumption and cardiovascular diseases among Jordanians: a case-control study
R. F. Tayyem, A. Al-Bakheit, S. S. Hammad, A. E. Al-Shudifat, M. Azab, H. Bawadi
Jazyk angličtina Země Česko
Typ dokumentu časopisecké články
Digitální knihovna NLK
Zdroj
NLK
Free Medical Journals
od 2004
ProQuest Central
od 2009-03-01 do Před 6 měsíci
Medline Complete (EBSCOhost)
od 2006-03-01 do Před 6 měsíci
Nursing & Allied Health Database (ProQuest)
od 2009-03-01 do Před 6 měsíci
Health & Medicine (ProQuest)
od 2009-03-01 do Před 6 měsíci
Public Health Database (ProQuest)
od 2009-03-01 do Před 6 měsíci
ROAD: Directory of Open Access Scholarly Resources
od 1993
PubMed
32997477
DOI
10.21101/cejph.a6149
Knihovny.cz E-zdroje
- MeSH
- dieta statistika a číselné údaje MeSH
- kardiovaskulární nemoci epidemiologie prevence a kontrola MeSH
- lidé MeSH
- ochranné faktory MeSH
- ovoce * MeSH
- studie případů a kontrol MeSH
- zelenina * MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- Geografické názvy
- Jordánsko MeSH
OBJECTIVES: Fruit and vegetable intake has been reported as one of the significant protective factors against the development of cardiovascular diseases (CVD). This study aimed to assess the possible preventive effect of fruit and vegetable consumption on developing CVD. METHODS: A total of 398 participants (205 cases and 193 controls) referred for elective coronary angiography with clinical suspicion of coronary artery disease to Prince Hamza Hospital in Amman were enrolled in this case-control study. Dietary data were collected separately from each patient using interview-based food frequency questionnaire. RESULTS: The findings of the present study revealed that a total consumption of 3 servings of vegetable per day decreased significantly the risk of CVD to about 54% (OR = 0.46, 95% CI: 0.22-0.97, p = 0.033). Consumption of banana was found to reduce the risk of CVD to about 44% and 62% when consuming 1-2 and 3-6 servings/week, respectively, with p-value for trend 0.004. For the vegetables, the consumption of grape leaves and stuffed vegetables in general was significantly associated with lower risk of CVD. Increasing cauliflower consumption of 1-2 servings per week decreased CVD risk to about 37% (OR = 0.63, 95% CI: 0.38-0.98). Consuming up to 3-6 servings per week of mixed vegetables (OR = 0.10, 95% CI: 0.01-0.83) and onion (OR = 0.42, 95% CI: 0.22-0.80) revealed an inverse association with CVD development. CONCLUSIONS: Adding to the present evidence, consumption of some fruits and vegetables could be considered as preventive factor against developing CVD. However, the association of consuming vegetables with preventing CVD was higher than the fruit consumption.
College of Health Sciences QU Health Qatar University Doha Qatar
Department of Nutrition and Food Technology Faculty of Agriculture University of Jordan Amman Jordan
Faculty of Medicine Hashemite University Zarqa Jordan Prince Hamza Hospital Amman Jordan
Citace poskytuje Crossref.org
Literatura
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