新鲜蔬菜的消费与心血管疾病（CVD）的发病率降低有关。然而，保存蔬菜的消费是否与CVD和死亡有关仍不清楚。本研究旨在评估保存蔬菜消费与全因死亡和特定死因的关联。在中国的10个不同地区，于2004年至2008年间收集了440,415名30-79岁、没有重大慢性疾病的参与者，并进行了平均为10年的随访。使用验证的食物频率问卷评估了保存蔬菜的消费。考虑到各种死亡的竞争风险，进行了特定疾病死亡风险模型来计算死亡的风险比（HRs）和95％置信区间（CIs）。在4415784人年的随访中，我们记录了28,625例死亡。在控制主要风险因素后，发现保存蔬菜的消费与较高的CVD死亡率略有关联（P = 0.041，趋势，P = 0.025，非线性），但与癌症死亡和总死亡率不相关。对于特定的死因，食用保存蔬菜与更高的出血性卒中死亡率相关。相比于非消费者，多变量调整HRs（95％ CIs）为1-3天/周和常规消费者（≥4天/周）的出血性卒中死亡率为1.32（1.17-1.50）和1.15（1.00-1.31）（P = 0.006，趋势，P <0.001，非线性）。此外，常规保存蔬菜的消费与消化道癌症死亡风险增加[HR（95％ CI）：1.13（1.00-1.28）；P = 0.053，趋势]和食管癌死亡[HR（95％ CI）：1.45（1.17-1.81）; P = 0.002，趋势]相关。在中国，频繁食用保存蔬菜与出血性卒中和食管癌的死亡风险增加相关。我们的研究结果提示限制保存蔬菜的消费可能对于预防出血性卒中和消化道癌症的过早死亡是有益的。 ©2023.该作者。

Fresh vegetable consumption has been associated with lower incidence of cardiovascular disease (CVD). However, whether preserved vegetable consumption is linked with CVD and mortality remains unclear. This study aimed to assess the associations of preserved vegetable consumption with all-cause and cause-specific mortality.A total of 440,415 participants free of major chronic diseases, aged 30-79 years, were enrolled from 10 diverse regions in China between 2004 and 2008 and were followed up for an average of 10 years. Preserved vegetable consumption was assessed using a validated food frequency questionnaire. Cause-specific hazard models with the consideration of competing risk from various deaths were performed to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) of mortality.During 4,415,784 person-years of follow-up, we documented 28,625 deaths. After adjustment for major risk factors, preserved vegetable consumption was marginally associated with higher CVD mortality (P = 0.041 for trend and P = 0.025 for non-linearity) but not associated with cancer mortality and total mortality. For specific causes of death, consuming preserved vegetables was associated with higher hemorrhagic stroke mortality. The multivariable-adjusted HRs (95% CIs) of hemorrhagic stroke mortality compared with non-consumers were 1.32 (1.17-1.50) for 1-3 days/week and 1.15 (1.00-1.31) for regular consumers (≥4 days/week) (P = 0.006 for trend and P < 0.001 for non-linearity). In addition, regular preserved vegetable consumption was associated with increased risk of digestive tract cancer mortality [HR (95% CI): 1.13 (1.00-1.28); P = 0.053 for trend] and esophageal cancer mortality [HR (95% CI): 1.45 (1.17-1.81); P = 0.002 for trend].Frequent consumption of preserved vegetables was associated with higher risk of mortality from hemorrhagic stroke and esophageal cancer in China. Our findings suggest limiting preserved vegetable consumption might be protective for premature death from hemorrhagic stroke and digestive tract cancer.© 2023. The Author(s).