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《Chongqing Medicine》 2017-14
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Effect of vegetables and fruits consumption in preventing hypertension:aprospective study in China

Chen Jia;Lu Kai;Wang Li;Wang Changying;Chen Ji;Peng Yanping;Hu Dayi;Department of Clinical Nutrition,the First Affiliated Hospital of Chongqing Medical University;Department of Cardiology,the First Affiliated Hospital of Chongqing Medical University;Department of Cardiology,Yongchuan Hospital,Chongqing Medical University;Department of Cardiology,Tangdu Hospital,Fourth Military Medical University;Department of Internal Medicine,Tangshan Mining Division Hospital of Kailuan Group;Department of Community Health Management,General Hospital of Jingmei Group;  
Objective To investigate the potential effects of vegetables and fruits(FV)consumption on the prevention of hypertension in Chinese population of North China.Methods A cohort of 10 635 cases were established in Kailuan community in Tangshan city and Jingmei community in Beijing city in July 2012.After a mean follow-up time of 47.2month,the potential effects of different amounts of vegetables,fruits and FV consumption on the new incidence of hypertension were studied and compared with univariant by multivariant Cox regression method.Results A total of 10 104 completed the follow-up survey and 576 cases of new hypertension were recorded.The incidence of hypertension in participants with ≤2,2.0-4.1-5.0,≥5.0serving FV per day was 6.2%,6.0%,5.1%and 4.6%,respectively.With comparison to those participants consuming the lowest amount of vegetables,fruits and FV,the hazard ratio for reducing the risk of hypertension and the 95% confidence intervals were 0.62(0.46-0.83),0.87(0.78-0.97)and 0.69(0.54-0.80)for separate vegetables and fruits and total FV(P0.05).Conclusion Increasing the consumption of vegetables and fruits can significantly bring down the incidence of hypertension in North China populations.
【Fund】: 国家“十二五”科技支撑计划项目(2013BAI06B02)
【CateGory Index】: R544.1
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