Higher Dietary Vitamin C Linked to Reduced Risk of Metabolic Syndrome: Study Finds
China: A recent study analyzing data from the National Health and Nutrition Examination Survey (NHANES) 2007–2018 highlights a significant relationship between dietary vitamin C intake and the risk of metabolic syndrome (MetS) among adults in the United States.
The findings, published in Metabolic Syndrome and Related Disorders, revealed that dietary vitamin C intake, especially from fruits and vegetables, is associated with a reduced risk of metabolic syndrome. Fruits such as oranges, kiwis, strawberries, and vegetables like bell peppers and broccoli are excellent sources of this nutrient. Regularly consuming these foods may offer synergistic benefits beyond just vitamin C, as they also provide dietary fiber, minerals, and other antioxidants that contribute to overall health.
MetS, a cluster of conditions that increase the risk of heart disease, stroke, and diabetes, includes factors such as elevated blood pressure, high blood sugar levels, excess body fat around the waist, and abnormal cholesterol levels. Fruits such as oranges, kiwis, strawberries, and vegetables like bell peppers and broccoli are excellent sources of this nutrient.
The association between vitamin C intake and the risk of metabolic syndrome has been a topic of discussion. To explore this, Xinyi Yu, Department of Endocrinology, Wenzhou Central Hospital, Wenzhou, People’s Republic of China, and colleagues investigated the relationship between dietary vitamin C intake and the risk of MetS in a large population of adult Americans.
For this purpose, the researchers examined the relationship between dietary vitamin C intake and the risk of MetS in 12,943 participants from the 2007 to 2018 NHANES. They evaluated this association using logistic regression and restricted cubic spline models and conducted subgroup analyses based on sex and age.
The study revealed the following findings:
- The multiple regression model indicated an inverse correlation between the risk of MetS and dietary vitamin C intake, particularly vitamin C derived from fruits and vegetables.
- The adjusted odds ratios with 95% confidence intervals for the highest versus lowest tertile were as follows: 0.80, 0.86, and 0.80.
- Subgroup analyses revealed that the negative correlation was more pronounced among females, individuals aged 20–39, and those aged ≥60.
- The dose-response analysis showed a nonlinear relationship between dietary vitamin C and the risk of MetS for vitamin C from diet and fruits. In contrast, a linear relationship was observed for vitamin C from vegetables.
"In adult Americans, a higher dietary intake of vitamin C, especially from fruits and vegetables, was associated with a lower risk of MetS," the researchers concluded.
Reference: https://doi.org/10.1089/met.2024.0149
