Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 65732
Title Arginine intake and risk of coronary heart disease mortality in elderly men
Author(s) Oomen, C.M.; Erk, M.J. van; Feskens, E.J.M.; Kok, F.J.; Kromhout, D.
Source Arteriosclerosis Thrombosis and Vascular Biology 20 (2000). - ISSN 1079-5642 - p. 2134 - 2139.
Department(s) Human Nutrition & Health
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2000
Abstract From experimental studies, the hypothesis is derived that the amino acid arginine, the precursor of NO, could restore the impaired endothelial function and increased platelet activation observed in atherosclerosis. We investigated whether dietary intake of arginine is associated with reduced coronary heart disease risk in elderly persons. The study population consisted of 806 men aged 64 to 84 years at baseline who participated in the Zutphen Elderly Study, a population-based cohort followed up for 10 years. Information about habitual food consumption was collected by use of the cross-check dietary history method. Ninety (11.2€of the 806 men died from coronary heart disease. Mean±SD baseline arginine intake was 4.35±1.07 g/d. Meat was the main source of arginine intake (37.1Œ followed by bread (13.1€and milk and milk products (12.1Ž Arginine intake was not associated with coronary heart disease mortality. After adjustment for age, the relative risk (RR) for the medium tertile of arginine intake was 0.72 (95␌I 0.44 to 1.18), and the RR for the highest tertile was 0.71 (95␌I 0.43 to 1.19, P for trend=0.19) compared with the lowest tertile of arginine intake. After additional adjustment for history of coronary heart disease and diabetes mellitus, energy intake, body mass index, smoking habit, physical activity, and other relevant dietary and biological risk factors, the RR was 1.86 (95␌I 1.06 to 3.27) for the medium intake and 1.56 (95␌I 0.83 to 2.93) for the highest intake (P for trend=0.17). These results do not support the hypothesis that dietary arginine intake lowers the risk of coronary heart disease mortality.
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