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| 題名: | 健康成人攝取多樣化蔬果與體內氧化壓力之相關性
The Association between Variety of Vegetables and Fruits Intake and Oxidative Stress in Healthy Adults |
| 作者: | 黃千芬
Huang Chien-Fen |
| 貢獻者: | 保健營養學研究所
劉珍芳 |
| 關鍵詞: | 碩士
指導教授-劉珍芳
委員-胡雪萍
委員-高美丁
蔬果多樣化;蔬果攝取量;總多酚;氧化壓力
the variety of vegetables and fruits;the intake of vegetables and fruits;polyphenols;oxidative stress |
| 日期: | 2010 |
| 上傳時間: | 2010-10-20 12:49:53 (UTC+8) |
| 摘要: | 本研究的目的為探討健康成人飲食中攝取多樣化蔬果與體內抗氧化狀態及氧化傷害指標之相關性。本橫斷面研究共招募 160 位年齡為 20~44 歲的健康成人，去除 21 位問卷填寫不完整或有個人因素的受試者，以 139 位之數據進行分析。受試者需填寫 76 項半定量蔬果頻率問卷並採集空腹血液，問卷內容為評估過去 1 個月內蔬果的攝取情形，蔬果項目依照植物性化學物質 (phytochemicals) 所呈現的顏色分為綠色、紅色、橘黃色、藍紫色與白色；血液分析包括測定抗氧化狀態與氧化傷害之指標。結果顯示，受試者每天平均總蔬果、蔬菜與水果的攝取量分別為 3.41、2.17 與 1.24 份。總蔬果的多樣化與總蔬果的攝取量呈顯著正相關。依所有受試者每天平均總蔬果的攝取量由低至高分成三組，以進行各數值的比較。血漿中總多酚、維生素 A 與維生素 E 濃度隨總蔬果的攝取量增加而增加 (p value for trend<0.05)。此外，綠色蔬菜和紅色水果的攝取量與血漿總多酚濃度呈顯著正相關、與血清 MDA (malondialdehyde) 濃度呈顯著負相關；紅色水果的攝取量與血漿總抗氧化力 (ferric reducing ability of plasma, FRAP) 呈顯著正相關；橘黃色蔬菜與橘黃色水果的攝取量與血漿維生素 A 濃度呈顯著正相關。然而，不同顏色蔬果的攝取量與血漿維生素 E 或血清 PC (protein carbonyl) 濃度皆無顯著相關。整體而言，本研究中成人每日蔬果的攝取量與 2005~2008 年國民營養健康狀況變遷調查的結果相近，且皆低於「每日飲食指南」建議量。然而，若能於飲食中增加總蔬果的攝取量，且以綠色蔬菜、紅色水果與橘黃色蔬果做為優先選擇的組合，對增加體內抗氧化能力與降低氧化傷害具有正面的幫助。
This aim of this study was to investigate the association between the variety of vegetables and fruits intake on the biomarkers of antioxidant status and oxidative damage in healthy adults. The study design was under a cross-sectional model. One hundred and sixty healthy adults aged 20~44 years were recruited in this study, 21 subjects were excluded because of missing data or personal reasons. The variety and consumption of vegetables and fruits in the past month was assessed by using semi-quantitative food frequency questionnaire including 76 vegetables and fruits items. According to the colors of phytochemicals, the vegetable and fruits were grouped into 5 groups (red, blue-purple, orange-yellow, green and white). Fasting blood samples were collected for analysis of the antioxidant status and oxidative damage. The average daily intake of total vegetables and fruits, vegetables or fruits was 3.41, 2.17 or 1.24 servings, respectively. The consumption of vegetables and fruits were positively associated with variety. According to the consumption of total vegetables and fruits, subjects were divided into three groups. Higher total vegetables and fruits consumption was associated with higher vegetables and fruits consumption in different colors, and was also associated with higher plasma polyphenols, vitamin A and vitamin E (p<0.05). Multiple regression analysis showed that green vegetables and red fruit consumption were positively associated with plasma polyphenols, and were negatively associated with serum malondialdehyde (MDA). Red fruits consumption was particularly positively associated with the ferric reducing ability of plasma (FRAP). Orange-yellow vegetables and fruits consumption were positively associated with plasma vitamin A. However, different colors of vegetables and fruits consumption were not associated with plasma vitamin E and serum protein carbonyl (PC). In conclusion, the consumption of vegetables and fruits in healthy adults was similar to the results of 2005~2008 Nutrition and Health Survey in Taiwan, and was lower than the recommended daily intake guideline. If it can increase the total intake of vegetables and fruits in the daily diet, and including green vegetables, red fruits, orange-yellow vegetables and fruits that might have positive effect against oxidative stress. |
| 關聯: | 88頁 |
| 描述: | 第一章 前言 1
第二章 文獻回顧 2
第一節 蔬果的攝取與疾病之相關性 2
第二節 自由基與氧化壓力 3
第三節 蔬果中的抗氧化物 10
第三章 研究動機與目的 19
第四章 研究方法 20
第一節 研究架構 20
第二節 試驗設計 21
第三節 實施程序流程 22
第四節 招募受試者 23
第五節 綜合問卷 24
第六節 檢體分析 29
第七節 統計方法 36
第五章 結果 37
第一節 受試者的基本資料 37
第二節 蔬果頻率問卷評估 40
第三節 總蔬果的攝取量與生活型態的關係 52
第四節 蔬果攝取量與氧化壓力的關係 54
第六章 討論 63
第一節 蔬果多樣化與蔬果攝取量的關係 63
第二節 總蔬果的攝取量與氧化壓力的關係 64
第三節 不同顏色蔬果的攝取量與氧化壓力的關係 65
第七章 結論 66
第八章 研究限制與建議 67
第九章 參考文獻 68
第十章 附錄 74
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| 資料類型: | thesis |
| 顯示於類別: | [保健營養學系暨研究所] 碩博士論文
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