Mortality in an Elderly Population
Carotenoids,
Vitamins C and E, and
Mortality in an Elderly Population
Sahyoun NR; Jacques PF; Russell RM.
American Journal of Epidemiology, 1996 Sep 1, 144(5):501-11
Abstract:
In
1981-1984, the nutritional status of 747 noninstitutionalized
Massachusetts residents aged 60 years and over was assessed. Nine
to 12 years later, the vital status of these subjects was
determined. The data of a subset of 725 community-dwelling
volunteers was used to examine associations between mortality and
the nutrient antioxidants (carotenoidsand vitamins C and E) in
plasma, diet, and supplements. Results indicated that subjects
with plasma vitamin C levels in the middle and high quintiles had
a lower overall mortality (relative risk (RR) = 0.64, 95%
confidence interval (CI) 0.44-0.94 and RR = 0.54, 95% CI
0.32-0.90, respectively) than those in the lowest quintile even
after adjustment for potential confounders. These associations were largely
due to reduced mortality from heart disease.
Subjects in the highest quintile of total intake of vitamin C also had a significantly lower risk of overall mortality (RR = 0.55, 95% CI 0.32-0.93) and mortality from heart disease (RR = 0.38, 95% CI 0.19-0.75) than did those in the lowest quintile after potential confounders were controlled for. Intake of vegetables was inversely associated with overall mortality (p for trend = 0.003) and mortality from heart disease (p for trend = 0.04). No other significant associations were observed.
In conclusion, the results indicate that high intakes and plasma levels of vitamin C and frequent consumption of vegetables may be protective against early mortality and mortality from heart disease.
