Effects of Dietary Antioxidant Vitamins and Fiber on the Risk of Myocardial Infarction

ABSTRACT

BACKGROUND: Even though antioxidant vitamins and fiber have been hypothesized to reduce the risk of coronary heart disease, few observational studies have been done in Korea. METHODS: The study sample consisted of 102 myocardial infarction (MI) patients and 112 control subjects admitted in Medical College of Catholic University in Korea. Dietary habits and nutrient intakes were assessed by a semi-quantitative food frequency questionnaire. RESULTS: Dietary consumptions of antioxidant vitamins, such as vitamin C, vitamin A, and fiber per energy were significantly higher in the controls than in the myocardial infarction patients. Odds ratios of vitamin A, vitamin C, vitamin E and fiber in the 4th quartile compared with the 1st quartile were 0.41 (95% CI 0.18~0.90), 0.33 (95% CI 0.15~0.75), 0.89 (95% CI 0.41~1.94), 0.27 (95% CI 0.12~0.63), respectively. CONCLUSION: These findings suggest that higher intake of foods rich in antioxidant vitamins and fiber can substantially reduce the risk of MI in middle-aged men.