Antioxidant vitamin intake and mortality in three Central and Eastern European urban populations: the HAPIEE study

Abstract

PurposeThe aim of the study was to assess the relationships between individual-level dietary intakes of antioxidant vitamins C, E and beta-carotene with all-cause and cause-specific mortality in three Central and Eastern European (CEE) populations.MethodsData from the Health, Alcohol and Psychosocial factors in Eastern Europe cohort study were used. At the baseline survey, between 2002 and 2005, 28,945 men and women aged 45–69 years were examined in Novosibirsk (Russia), Krakow (Poland) and seven Czech towns. Deaths in the cohorts were identified through mortality registers. Cox regression was used to estimate the association between vitamin consumption and all-cause, cardiovascular (CVD) disease and cancer mortality.ResultsIn multivariable-adjusted analyses, there were no clear inverse associations between antioxidant vitamin intakes and mortality, although in some groups, several hazard ratios (HRs) were significant. For example, in men, compared with the lowest quintile of vitamin C intake, all-cause mortality in the third and fourth quintiles was lower by 28 % (HR 0.72; 95 % CI 0.61–0.85) and by 20 % (HR 0.80; 95 % CI 0.68–0.95), respectively. CVD mortality was lower by 35 % (HR 0.65; 95 % CI 0.50–0.84) and by 23 % (HR 0.77; 95 % CI 0.59–0.99) in third and fourth quintile of vitamin C intake, respectively. In women, the third and fourth quintiles of dietary intake of vitamin E were associated with reduced risk of all-cause death by 33 % (HR 0.67; 95 % CI 0.53–0.84) and by 23 % (HR 0.77; 95 % CI 0.61–0.97), respectively. Consumption of vitamin C, vitamin E and beta-carotene was not related to CVD mortality in women and to cancer mortality in either gender.ConclusionThis large prospective cohort study in CEE populations with low prevalence of vitamin supplementation did not find a strong, dose–response evidence for protective effects of antioxidant vitamin intake.Electronic supplementary materialThe online version of this article (doi:10.1007/s00394-015-0871-8) contains supplementary material, which is available to authorized users.

Association between inflammatory potential of diet and mortality among women in the Swedish Mammography Cohort

“…Vitamin C and selenium are among anti-inflammatory components of DII [23]. At the same time, there are also other studies that have shown no association between red meat, vitamin C, and selenium; and inflammation [79][80][81] and mortality [82,83].…”

Dietary, circulating beta-carotene and risk of all-cause mortality: a meta-analysis from prospective studies

“…Five additional studies1415161718 were excluded because we cannot get sufficient data to recalculate the RR or 95%CI for the highest versus lowest group. After exclusion, 13 articles (dietary intake: seven publications; circulating concentration: seven publications)5678101920212223242526 were included in this meta-analysis, of which one study21 reported results for both dietary and circulating level of beta-carotene, respectively.…”

“…Seven studies56719202122 including 11,810 deaths among 149,774 cohort members were included in the analysis, which indicated that a high intake of beta-carotene was related to a significant reduced risk of all-cause mortality (RR for highest vs. lowest group = 0.83, 95%CI: 0.78–0.88) with no evidence of between study heterogeneity ( I 2  = 1.0%, P  = 0.416) under a random-effect model (Fig. 2).…”

“…Overall, the sensitivity analyses did not lead to any changes in the significance or direction of effect for the association between dietary intake of beta-carotene and risk of all-cause mortality. Moreover, we removed one study at a time sequentially to reanalysis the data with the risk estimates ranging from 0.80(95%CI: 0.75–0.86) when excluding the study by Stepaniak19, to 0.87(95%CI: 0.80–0.96) after omission of the study by Roswall7. None of the studies considerably affected the summary results.…”

Association between dietary patterns and cardiovascular risk factors in a selected population of Lower Silesia (PURE Study Poland)

“…Dietary fibre, as well as other bioactive compounds found in fruits and vegetables, including flavonoids and antioxidant vitamins, may protect against the development of various non-communicable diseases. Although the cardioprotective properties of those substances still remain not fully explained, their intake has been associated with lower risk of CVD development and mortality [18][19][20][21]. Also, the consumption of fruit and vegetables itself had a beneficial effect on CVD prevention [22,23].…”