摘要
对我国49个县的心血管疾病(CVD,包括冠心病、高血压心脏病和脑卒中)死亡率和4900例35～64岁成年男女的膳食进行了调查,并测定了血浆脂质[总胆固醇(TC)、高密度脂蛋白胆固醇(HDL-C)和甘油三酸酯(TG)]的含量,结果指出:1.和西方国家人群比较,我国农民血浆TC、TG、HDL-C和依此计算而得的LDL-C水平较低,而HDL-C/TC比值较高,CVD死亡率也较西方国家的为低。2.在TC、LDL-C与CVD死亡率之间无相关,但在红细胞油酸水平与CVD死亡率间有显著负相关。3.红细胞油酸水平与血浆TC含量间无相关,而与红细胞花生四烯酸水平呈显著负相关。指出油酸对CVD死亡率的影响有可能是通过另一条途径,即减低血小板的聚集作用。4.我国的CVD死亡率呈现明显的地区性分布,即南方低于北方。其分布与红细胞油酸含量,及大米摄取量的地区性分布呈明显的负关系。5.为解释CVD死亡率与红细胞油酸的负关系,本文提出了油酸可能置换了血小板膜磷脂中多不饱和脂肪酸的设想,但对大米保护CVD的作用则尚需有更多的调查和研究数据才能确证之。
Cardiovascular disease (CVD, includes coronary heart disease, hypertensive heart disease and stroke) mortality, plasma lipids, and red blood cell fatty acid composition were examined in an ecologic study in 49 counties in our country. Means of plasma total cholesterol, triglyceride, low-density lipoprotein cholesterol and high-density lipoprotein cholesterol levels were substantially lower and the HDL cholesterol/total cholesterol ratio was higher in this population than in western populations. Mortality rates for CVD in China were well below western values.Within China, in contrast to international comparisons, neither plasma total cholesterol nor low density lipoprotein cholesterol was associated with CVD risk. This result indicates that geographical differences in CVD mortality within China are due primarily to factors other than plasma cholesterol. Strong inverse correlations were observed respectively between red blood cell oleate levels and daily rice intake with CVD risks. Red blood cell oleate levels was also strongly negatively associated with arachidonic acid, suggesting an alternative mechanism of diminution of CVD risk by mono-unsaturates, perhaps involving replaced the arachidonic acid of the platelet membrane by oleic acid, and thus reduced platelet aggregability. As how to explain the effect of rice intake on CVD risk needs further investigations.
出处
《营养学报》
CAS
CSCD
北大核心
1992年第1期1-9,共9页
Acta Nutrimenta Sinica
关键词
红细胞
脂肪酸
脂质
心血管病
营养
erythrocyte fatty acid plasma lipid cardiovascular disease mono-unsaturated fatty acid polyunsaturated fatty acid oleic acid
