meyve ve sebze tüketimine ilişkin makale

Fruit and vegetable consumption and LDL cholesterol: the National
Heart, Lung, and Blood Institute Family Heart Study

Luc Djoussé, Donna K Arnett, Hilary Coon, Michael A Province, Lynn L Moore, and R Curtis Ellison

INTRODUCTION
An elevated LDL-cholesterol concentration is a risk factor
for coronary artery disease (1–5). Plasma concentrations of
LDL are influenced by both genetic and environmental factors.
Although it is difficult to alter genetic factors, modifiable
environmental factors such as smoking or dietary patterns
could be targeted in preventive interventions aimed at lowering
LDL. The usual guidelines recommend a reduction in dietary
saturated fat and cholesterol intakes as a way to prevent hypercholesterolemia;
however, only limited data are available onthe benefits of fruit and vegetable consumption on plasma
concentrations of LDL in a community-based population. Data
on the effects of fruit and vegetable intakes on LDL are
inconsistent. In the Dietary Approaches to Stop Hypertension
(DASH) trial (6), a diet high in fruit and vegetables was not
associated with a significant reduction in LDL compared with
the control diet, although the trend suggests a decrease in
plasma LDL concentrations. In contrast, in the Indian Diet
Heart Study (7), fruit and vegetable consumption decreased
LDL concentrations by 7%. In a randomized trial, fruit and
vegetable intake was associated with a reduction in LDL
among patients with acute myocardial infarction after 12 wk of
intervention (8). Fruit and vegetables are rich in dietary fiber,
which has been shown to decrease LDL concentrations (9–11).
In the current study we used data from 4466 adult participants
of the National Heart, Lung, and Blood Institute (NHLBI) Family
Heart Study to evaluate whether higher intakes of fruit and vegetables
is inversely related to LDL concentrations in men and
women, independent of other risk factors.

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