Imperial College London
Dr Teresa Norat

DrTeresaNorat

Faculty of Medicine, School of Public Health

Academic Visitor
 
 
 
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Contact

 

+44 (0)20 7594 3454t.norat

 
 
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Location

 

509Variety Club WingSt Mary's Campus

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Summary

 

Publications

Citation

BibTex format

@article{Aune:2018:ajcn/nqy097,
author = {Aune, D and Keum, N and Giovannucci, E and Fadnes, LT and Boffetta, P and Greenwood, DC and Tonstad, S and Vatten, LJ and Riboli, E and Norat, T},
doi = {ajcn/nqy097},
journal = {American Journal of Clinical Nutrition},
pages = {1069--1091},
title = {Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective studies},
url = {http://dx.doi.org/10.1093/ajcn/nqy097},
volume = {108},
year = {2018}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - Background: High dietary intake or blood concentrations (as biomarkers of dietary intake) of vitamin C, carotenoids, and vitamin E have been associated with reduced risk of cardiovascular disease, cancer, and mortality, but these associations have not been systematically assessed. Objective: We conducted a systematic review and meta-analysis of prospective studies of dietary intake and blood concentrations of vitamin C, carotenoids, and vitamin E in relation to these outcomes. Design: We searched PubMed and Embase up to 14 February 2018. Summary RRs and 95% CIs were calculated with the use of random-effects models. Results: Sixty-nine prospective studies (99 publications) were included. The summary RR per 100-mg/d increment of dietary vitamin C intake was 0.88 (95% CI: 0.79, 0.98, I2 = 65%, n = 11) for coronary heart disease, 0.92 (95% CI: 0.87, 0.98, I2 = 68%, n = 12) for stroke, 0.89 (95% CI: 0.85, 0.94, I2 = 27%, n = 10) for cardiovascular disease, 0.93 (95% CI: 0.87, 0.99, I2 = 46%, n = 8) for total cancer, and 0.89 (95% CI: 0.85, 0.94, I2 = 80%, n = 14) for all-cause mortality. Corresponding RRs per 50-μmol/L increase in blood concentrations of vitamin C were 0.74 (95% CI: 0.65, 0.83, I2 = 0%, n = 4), 0.70 (95% CI: 0.61, 0.81, I2 = 0%, n = 4), 0.76 (95% CI: 0.65, 0.87, I2 = 56%, n = 6), 0.74 (95% CI: 0.66, 0.82, I2 = 0%, n = 5), and 0.72 (95% CI: 0.66, 0.79, I2 = 0%, n = 8). Dietary intake and/or blood concentrations of carotenoids (total, β-carotene, α-carotene, β-cryptoxanthin, lycopene) and α-tocopherol, but not dietary vitamin E, were similarly inversely associated with coronary heart disease, stroke, cardiovascular disease, cancer, and/or all-cause mortality. Conclusions: Higher dietary intake and/or blood concentrations of vitamin C
AU  - Aune,D
AU  - Keum,N
AU  - Giovannucci,E
AU  - Fadnes,LT
AU  - Boffetta,P
AU  - Greenwood,DC
AU  - Tonstad,S
AU  - Vatten,LJ
AU  - Riboli,E
AU  - Norat,T
DO  - ajcn/nqy097
EP  - 1091
PY  - 2018///
SN  - 1938-3207
SP  - 1069
TI  - Dietary intake and blood concentrations of antioxidants and the risk of cardiovascular disease, total cancer, and all-cause mortality: a systematic review and dose-response meta-analysis of prospective studies
T2  - American Journal of Clinical Nutrition
UR  - http://dx.doi.org/10.1093/ajcn/nqy097
UR  - https://www.ncbi.nlm.nih.gov/pubmed/30475962
UR  - http://hdl.handle.net/10044/1/64927
VL  - 108
ER  -
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