Identifier to cite or link to this item: http://hdl.handle.net/20.500.13003/11248
Polyphenol intake and mortality risk: a re-analysis of the PREDIMED trial
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ISSN: 1741-7015
WOS ID: 000335791900001
Scopus EID: 2-s2.0-84900322349
PMID: 24886552
Embase PUI: L373061647
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Tresserra-Rimbau, Anna; Rimm, Eric B.; Medina-Remon, Alexander; Martinez-Gonzalez, Miguel A.; Lopez-Sabater, M. Carmen; Covas, Maria I.; Corella, Dolores; Salas-Salvado, Jordi; Gomez-Gracia, Enrique; Lapetra, Jose; Aros, Fernando; Fiol Sala, Miquel

Publication date
2014-05-13Document type
research articleCitation
Tresserra-Rimbau A, Rimm EB, Medina-Remon A, Martinez-Gonzalez MA, Lopez-Sabater MC, Covas MI, et al. Polyphenol intake and mortality risk: a re-analysis of the PREDIMED trial. BMC Med. 2014 May 13;12:77.Abstract
Background: Polyphenols may lower the risk of cardiovascular disease (CVD) and other chronic diseases due to their antioxidant and anti-inflammatory properties, as well as their beneficial effects on blood pressure, lipids and insulin resistance. However, no previous epidemiological studies have evaluated the relationship between the intake of total polyphenols intake and polyphenol subclasses with overall mortality. Our aim was to evaluate whether polyphenol intake is associated with all-cause mortality in subjects at high cardiovascular risk. Methods: We used data from the PREDIMED study, a 7,447-participant, parallel-group, randomized, multicenter, controlled five-year feeding trial aimed at assessing the effects of the Mediterranean Diet in primary prevention of cardiovascular disease. Polyphenol intake was calculated by matching food consumption data from repeated food frequency questionnaires (FFQ) with the Phenol-Explorer database on the polyphenol content of each reported food. Hazard ratios (HR) and 95% confidence intervals (CI) between polyphenol intake and mortality were estimated using time-dependent Cox proportional hazard models. Results: Over an average of 4.8 years of follow-up, we observed 327 deaths. After multivariate adjustment, we found a 37% relative reduction in all-cause mortality comparing the highest versus the lowest quintiles of total polyphenol intake (hazard ratio (HR) = 0.63; 95% CI 0.41 to 0.97; P for trend = 0.12). Among the polyphenol subclasses, stilbenes and lignans were significantly associated with reduced all-cause mortality (HR = 0.48; 95% CI 0.25 to 0.91; P for trend = 0.04 and HR = 0.60; 95% CI 0.37 to 0.97; P for trend = 0.03, respectively), with no significant associations apparent in the rest (flavonoids or phenolic acids). Conclusions: Among high-risk subjects, those who reported a high polyphenol intake, especially of stilbenes and lignans, showed a reduced risk of overall mortality compared to those with lower intakes. These results may be useful to determine optimal polyphenol intake or specific food sources of polyphenols that may reduce the risk of all-cause mortality.
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https://dx.doi.org/10.1186/1741-7015-12-77MeSH
AntioxidantsCardiovascular Diseases
Aged, 80 and over
Aged
Polyphenols
Flavonoids
Hydroxybenzoates
Humans
Cause of Death
Middle Aged
Neoplasms
Male
Female
Risk
Risk Factors
Proportional Hazards Models
Diet, Mediterranean
DeCS
Dieta MediterráneaHidroxibenzoatos
Modelos de Riesgos Proporcionales
Femenino
Masculino
Factores de Riesgo
Polifenoles
Riesgo
Humanos
Persona de Mediana Edad
Neoplasias
Causas de Muerte
Anciano
Anciano de 80 o más Años
Flavonoides
Enfermedades Cardiovasculares
Antioxidantes