Total Antioxidant Capacity from Diet and Risk of Myocardial Infarction: A Prospective Cohort of Women

I'm doing pretty well on the fruits and coffee even though I'm the wrong sex for this study. I'm also into bananas and their potassium.

Total Antioxidant Capacity from Diet and Risk of Myocardial Infarction: A Prospective Cohort of Women

Results 

During the average 9.9 years of follow-up (321,434 person-years), we identified 1114 cases of incident myocardial infarction (the average age of first myocardial infarction was 75.7 years). Baseline characteristics of the women are presented in Table 1. Women with higher total antioxidant capacity of diet were more likely to be nonsmokers, have ≥12 years of education, and to have hypercholesterolemia. Regarding dietary characteristics, women in the highest quintile of total antioxidant capacity of diet, as compared with the lowest quintile, had higher consumption of fruit and vegetables (3-fold), whole grains (15%), coffee (34%), and chocolate (38%), as well as 27% lower intake of saturated fatty acids and 19% lower intake of monounsaturated fatty acids. The major contributors to dietary total antioxidant capacity were fruit and vegetables (44%). The Pearson correlation coefficient between dietary total antioxidant capacity and fruit and vegetable consumption was 0.55. Other contributors were whole grains (18%), coffee (14%), and chocolate (4%).
The association between total antioxidant capacity of diet and incident myocardial infarction is presented in Table 2. In the multivariable-adjusted model, women in the highest quintile of total antioxidant capacity of diet, compared with the lowest quintile, had a 20% (95% CI, 3%-33%, P for trend=.02) lower risk of myocardial infarction. In sensitivity analyses, we evaluated whether the apparent inverse association with total antioxidant capacity of diet can be explained by consumption of fruit and vegetables by adding this variable (continuous, servings/day) to the model, and results did not substantially change (HR for women in the top quintile was 0.81; 95% CI, 0.64-1.02). When adjusting for intakes of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids (all continuous, gram/day), we observed a HR of 0.71 (95% CI, 0.58-0.87). The association was similar for nonfatal myocardial infarction (HR 0.78; 95% CI, 0.65-0.95) and fatal myocardial infarction (HR 0.76; 95% CI, 0.48-1.20).