多吃素食或可降低心血管疾病风险
创作:楸楸 审核:szx 2020年06月14日
  • 纳入156148名无心血管疾病和癌症的成年受试者,计算受试者的健康植物性饮食指数(PDI)及心血管疾病遗传风险评分(GRS);
  • 随访5年期间,1812人发生心血管疾病,较高的健康PDI与较低的心血管疾病风险相关;
  • 无论遗传易感性如何,健康PDI的依从性越高,心血管疾病风险越低;
  • 无论心肌梗死GRS的高低,健康PDI与心血管疾病呈负相关;
  • 无论中风GRS的高低,较高的健康PDI与较低的心血管疾病风险相关。
主编推荐语
szx
《American Journal of Clinical Nutrition》上发表的一项前瞻性队列研究结果,对超过15万人进行5年随访,发现受试者对于健康植物性饮食的依从性越高,心血管疾病的风险越低,且这种关联不受到心血管疾病遗传风险的影响。
关键字
延伸阅读本研究的原文信息和链接出处,以及相关解读和评论文章。欢迎读者朋友们推荐!

Genetic susceptibility, plant-based dietary patterns, and risk of cardiovascular disease

遗传易感性及植物性饮食模式与心血管疾病风险

10.1093/ajcn/nqaa107

2020-05-13, Other

Abstract & Authors:展开

Abstract:收起
Background: Plant-based dietary patterns may be related to better cardiovascular profiles. Whether a healthy plant-based dietary index is predictive of future cardiovascular disease (CVD) across people with different genetic susceptibility remains uncertain.
Objective: We investigated associations of adherence to healthy plant-based diets with the incidence of CVD considering the genetic susceptibility.
Methods: This prospective cohort study included a total of 156,148 adults initially free of CVD and cancer. We calculated a healthful plant-based diet index (healthful-PDI) in which healthy plant foods received positive scores, and less healthy plant foods and animal foods received reverse scores. Genetic risk scores (GRSs) for myocardial infarction (MI) and stroke were calculated to assess interactions between healthful-PDI and GRSs.
Results: During 5 y of follow-up, we observed 1812 incident cases of CVD. Higher healthful-PDI was associated with a lower CVD risk [HR per 10-unit increment: 0.87 (95% CI: 0.81, 0.93) after adjusting for demographic, lifestyle, and other dietary factors (model 1); HR 0.90 (0.84, 0.97) after further adjusting for obesity and metabolic factors (model 2)]. The risk of CVD was gradually decreased in association with higher adherence to healthful-PDI, regardless of genetic susceptibility. The inverse associations of healthful-PDI with CVD were consistently observed in people with low GRS-MI [HR 0.85 (95% CI: 0.76, 0.94) in model 1; HR 0.88 (0.79, 0.97) in model 2] and those with high GRS-MI [HR 0.91 (0.82, 0.99) in model 1; HR 0.94 (0.86, 1.04) in model 2], without significant interactions (Pinteraction = 0.59 in model 1; Pinteraction = 0.66 in model 2). Similarly, higher healthful-PDI was related to a lower risk of CVD, regardless of low/high GRS-stroke.
Conclusion: Adherence to healthy plant-based diets may be associated with a decreased incidence of CVD in the entire population, suggesting that plant-based dietary patterns may modify the risk of CVD, regardless of genetic susceptibility.

First Authors:
Yoriko Heianza

Correspondence Authors:
Lu Qi

All Authors:
Yoriko Heianza,Tao Zhou,Dianjianyi Sun,Frank B Hu,JoAnn E Manson,Lu Qi

评论