SISANews

Fragole e mirtilli contro l'infarto

Il Nurses' Health Study continua a sfornare dati molto interessanti. Questa volta si tratta dell'effetto di un tipo particolare di flavonoidi, le antocianine di cui sono ricchi alcuni prodotti vegetali. Le antocianine hanno un effetto antiossidante e antiinfiammatorio per cui non desta sorpresa che il loro consumo possa associarsi ad una diminuzione del rischio di infarto del miocardio. In questo studio osservazionale, durato oltre 18 anni e condotto su più di 93.000 donne, è emerso che coloro che avevano il più alto consumo di alimenti ricchi in antocianine, cioè più di tre porzioni alla settimana, avevano un rischio di infarto del miocardio del 34% più basso di coloro che ne consumavano una porzione o meno al mese. Ogni aumento di 15 mg del consumo di alimenti ricchi in antocianine si associava ad una riduzione del 17% del rischio di infarto del miocardio. Dunque più fragole, mirtilli, ribes, more e anche melanzane nella nostra dieta.

High Anthocyanin Intake Is Associated With a Reduced Risk of Myocardial Infarction in Young and Middle-Aged Women

Aedín Cassidy, Kenneth J. Mukamal, Lydia Liu, Mary Franz, A. Heather Eliassen, Eric B. Rimm

Circulation 2013; 127:188-96

BACKGROUND: Our current knowledge of modifiable risk factors to prevent myocardial infarction (MI) in young and middle-aged women is limited, and the impact of diet is largely unknown. Dietary flavonoids exert potential beneficial effects on endothelial function in short-term trials; however, the relationship between habitual intake and risk of MI in women is unknown.
METHODS AND RESULTS: We followed up 93 600 women 25 to 42 years of age from the Nurses' Health Study (NHS) II who were healthy at baseline (1989) to examine the relationship between anthocyanins and other flavonoids and the risk of MI. Intake of flavonoid subclasses was calculated from validated food-frequency questionnaires collected every 4 years using an updated and extended US Department of Agriculture database. During 18 years of follow-up, 405 cases of MI were reported. An inverse association between higher intake of anthocyanins and risk of MI was observed (hazard ratio, 0.68; 95% confidence interval, 0.49-0.96; P=0.03, highest versus lowest quintiles) after multivariate adjustment. The addition of intermediate conditions, including history of hypertension, did not significantly attenuate the relationship (hazard ratio, 0.70; 95% confidence interval, 0.50-0.97; P=0.03). Combined intake of 2 anthocyanin-rich foods, blueberries and strawberries, tended to be associated with a decreased risk of MI (hazard ratio, 0.66; 95% confidence interval, 0.40-1.08) in a comparison of those consuming >3 servings a week and those with lower intake. Intakes of other flavonoid subclasses were not significantly associated with MI risk.
CONCLUSIONS: A high intake of anthocyanins may reduce MI risk in predominantly young women. Intervention trials are needed to further examine the health impact of increasing intakes of commonly consumed anthocyanin-rich foods.

Circulation 2013; 127:188-96