Dietary antioxidants and forced expiratory volume in 1 s decline: the Health, Aging and Body Composition study

作者：Bentley A R; Kritchevsky S B; Harris T B; Holvoet P; Jensen R L; Newman A B; Lee J S; Yende S; Bauer D; Cassano P A^*

来源：European Respiratory Journal, 2012, 39(4): 979-984.

DOI：10.1183/09031936.00190010

• Ageing
• dietary intake
• lung function measurements
• oxidants/antioxidants
• smoking and health

Increased antioxidant defences are hypothesised to decrease age-and smoking-related decline in lung function. %26lt;br%26gt;The relationship between dietary antioxidants, smoking and forced expiratory volume in 1 s (FEV1) was investigated in community-dwelling older adults in the Health, Aging and Body Composition study. 1,443 participants completed a food frequency questionnaire, self-reported smoking history and had measurements taken of FEV1 at both baseline and after 4 yrs of follow-up. The association of dietary intake of nutrients and foods with antioxidant properties and rate of FEV1 decline was investigated using hierarchical linear regression models. %26lt;br%26gt;In continuing smokers (current smokers at both time-points), higher vitamin C intake and higher intake of fruit and vegetables were associated with an 18 and 24 mL.yr(-1) slower rate of FEV1 decline compared with a lower intake (p%26lt;0.0001 and p=0.003, respectively). In quitters (a current smoker at study baseline who had quit during follow-up), higher intake was associated with an attenuated rate of decline for each nutrient studied (p %26lt;= 0.003 for all models). In nonsmoking participants, there was little or no association of diet and rate of decline in FEV1. %26lt;br%26gt;The intake of nutrients with antioxidant properties may modulate lung function decline in older adults exposed to cigarette smoke.

• 出版日期2012-4