Advertisement

European Journal of Nutrition

, Volume 48, Issue 2, pp 120–123 | Cite as

Allium vegetable intake and risk of acute myocardial infarction in Italy

  • Carlotta GaleoneEmail author
  • Alessandra Tavani
  • Claudio Pelucchi
  • Eva Negri
  • Carlo La Vecchia
SHORT COMMUNICATION

Abstract

Background

Interest in potential benefits of allium vegetables has its origin in antiquity, but the details of these benefits are still open to discussion. Only two epidemiological studies considered the relation between dietary intake of allium vegetables and cardiovascular diseases.

Aim of the study

To provide further information we analysed the relationship between onion and garlic intake and acute myocardial infarction (AMI).

Methods

We used data from a case–control study of 760 patients with a first episode of non-fatal AMI and 682 controls admitted to the same hospitals. Information was collected by trained interviewers using a validated and reproducible food-frequency questionnaire. Multivariate odds ratios (ORs) and 95% confidence intervals (CIs) were obtained after allowance for recognized confounding factors.

Results

Compared with non-users, the ORs of AMI for subsequent categories of onion intake were 0.90 (95% CI: 0.69–1.21) for <1 portion of onion per week and 0.78 (95% CI: 0.56–0.99) for ≥1 portion per week. For garlic, the ORs were 0.84 (95% CI: 0.66–1.09) for intermediate and 0.94 (95% CI: 0.68–1.32) for high use, compared with no or low use.

Conclusion

The current study, the first from Mediterranean countries, suggests that a diet rich in onions may have a favourable effect on the risk of AMI.

Keywords

onion garlic allium vegetables diet myocardial infarction 

Notes

Acknowledgments

The authors thank Mrs. I. Garimoldi for her editorial assistance. The work of this paper was undertaken while C. La Vecchia was a senior fellow at the International Agency for Research on Cancer.

References

  1. 1.
    Ackermann RT, Mulrow CD, Ramirez G, Gardner CD, Morbidoni L, Lawrence VA (2001) Garlic shows promise for improving some cardiovascular risk factors. Arch Intern Med 161:813–824CrossRefGoogle Scholar
  2. 2.
    Banerjee SK, Maulik SK (2002) Effect of garlic on cardiovascular disorders: a review. Nutr J 1:4CrossRefGoogle Scholar
  3. 3.
    Briggs WH, Folts JD, Osman HE, Goldman IL (2001) Administration of raw onion inhibits platelet-mediated thrombosis in dogs. J Nutr 131:2619–2622Google Scholar
  4. 4.
    Cardelle-Cobas A, Moreno FJ, Corzo N, Olano A, Villamiel M (2005) Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples. J Agric Food Chem 53:9078–9082CrossRefGoogle Scholar
  5. 5.
    Dauchet L, Amouyel P, Dallongeville J (2005) Fruit and vegetable consumption and risk of stroke. A meta-analysis of cohort studies. Neurology 65:1193–1197CrossRefGoogle Scholar
  6. 6.
    Dausch JG, Nixon DW (1990) Garlic: a review of its relationship to malignant disease. Prev Med 19:346–361CrossRefGoogle Scholar
  7. 7.
    Decarli A, Franceschi S, Ferraroni M, Gnagnarella P, Parpinel MT, La Vecchia C, Negri E, Salvini S, Falcini F, Giacosa A (1996) Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy. Results for specific nutrients. Ann Epidemiol 6:110–118CrossRefGoogle Scholar
  8. 8.
    Franceschi S, Negri E, Salvini S, Decarli A, Ferraroni M, Filiberti R, Giacosa A, Talamini R, Nanni O, Panarello G et al (1993) Reproducibility of an Italian food frequency questionnaire for cancer studies: results for specific food items. Eur J Cancer 29A:2298–2305CrossRefGoogle Scholar
  9. 9.
    Knekt P, Jarvinen R, Reunanen A, Maatela J (1996) Flavonoid intake and coronary mortality in Finland: a cohort study. Br Med J 312:478–481Google Scholar
  10. 10.
    Kris-Etherton PM, Hecker KD, Bonanome A, Coval SM, Binkoski AE, Hilpert KF, Griel AE, Etherton TD (2002) Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am J Med 113(Suppl 9B):71S–88SCrossRefGoogle Scholar
  11. 11.
    Lanzotti V (2006) The analysis of onion and garlic. J Chromatogr A 1112:3–22CrossRefGoogle Scholar
  12. 12.
    Mennen LI, Sapinho D, de Bree A, Arnault N, Bertrais S, Galan P, Hercberg S (2004) Consumption of foods rich in flavonoids is related to a decreased cardiovascular risk in apparently healthy French women. J Nutr 134:923–926Google Scholar
  13. 13.
    Psaltopoulou T, Naska A, Orfanos P, Trichopoulos D, Mountokalakis T, Trichopoulou A (2004) Olive oil, the Mediterranean diet, and arterial blood pressure: the Greek European Prospective Investigation into Cancer and Nutrition (EPIC) study. Am J Clin Nutr 80:1012Google Scholar
  14. 14.
    Salvini S, Parpinel M, Gnagnarella P, Maisonneuve P, Turrini A (1998) Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia. Istituto Europeo di Oncologia, MilanGoogle Scholar
  15. 15.
    Tavani A, Spertini L, Bosetti C, Parpinel M, Gnagnarella P, Bravi F, Peterson J, Dwyer J, Lagiou P, Negri E, La Vecchia C (2006) Intake of specific flavonoids and risk of acute myocardial infarction in Italy. Public Health Nutr 9:369–374CrossRefGoogle Scholar

Copyright information

© Steinkopff Verlag Darmstadt 2009

Authors and Affiliations

  • Carlotta Galeone
    • 1
    • 2
    Email author
  • Alessandra Tavani
    • 1
  • Claudio Pelucchi
    • 1
  • Eva Negri
    • 1
  • Carlo La Vecchia
    • 1
    • 2
  1. 1.Dept. of EpidemiologyIstituto di Ricerche Farmacologiche “Mario Negri”MilanItaly
  2. 2.Istituto di Statistica Medica e BiometriaUniversità degli Studi di MilanoMilanItaly

Personalised recommendations