Accumulating evidence suggests flavonoid intake is associated with reduced risk of non-communicable diseases. We aimed to systematically determine and quantify the potential association between dietary anthocyanin intake and risk of cardiovascular diseases (CVD). A systematic literature search of studies reporting anthocyanin intake and risk of fatal or nonfatal CVD was performed using SCOPUS, MEDLINE, CINAHL and Cochrane Library. The relative risk (RR) or hazard ratio (HR) of highest category of anthocyanin foods were pooled in a random-effects meta-analysis. Subgroup analysis were conducted to determine possible sources of heterogeneity. The meta-analysis suggested intake of dietary anthocyanins and reduced risk of CHD (RR = 0.91, 95% CI: 0.83, 0.99; I² = 12.0, P_h = 0.337) and CVD mortality (RR = 0.92, 95% CI: 0.87, 0.97; I² = 0.0, P_h = 0.584). However, there was no relationship between the intake of these compounds and reduced risk of MI, stroke or total CVD. Subgroup analysis determined reduced risk of CHD and CVD mortality was more prominent for anthocyanidin intake, as opposed to anthocyanin or berries. Our systematic review and meta-analysis provides evidence that anthocyanins, specifically anthocyanidins, reduce the risk of CHD and CVD mortality. Further randomized controlled trials on anthocyanin intake and CVD risk factors are needed to support these findings.

中文翻译：

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饮食中花色苷的摄入与心血管疾病的风险：前瞻性队列研究的系统评价和荟萃分析

越来越多的证据表明，类黄酮的摄入与非传染性疾病风险降低有关。我们旨在系统地确定和量化饮食中花色苷的摄入量与心血管疾病（CVD）风险之间的潜在关联。使用SCOPUS，MEDLINE，CINAHL和Cochrane Library对报告花青素摄入以及致命或非致命CVD风险的研究进行了系统的文献检索。花色苷类食品中最高类别的相对风险（RR）或危险比（HR）汇总在随机效应荟萃分析中。进行亚组分析以确定异质性的可能来源。荟萃分析提示摄入饮食中的花色苷可降低冠心病风险（RR = 0.91，95％CI：0.83，0.99； I ²  = 12.0，P _h = 0.337）和CVD死亡率（RR = 0.92，95％CI：0.87，0.97; I ²  = 0.0，P _h  = 0.584）。但是，摄入这些化合物与降低MI，中风或总CVD的风险之间没有关系。亚组分析确定，与花青素或浆果相比，花青素的摄入降低了冠心病的风险，CVD死亡率更为突出。我们的系统评价和荟萃分析提供了证据，表明花色苷，特别是花色苷可降低冠心病和CVD死亡率的风险。需要进一步的关于花青素摄入和CVD危险因素的随机对照试验来支持这些发现。