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Diet and Clinical Outcomes in a Heart Failure Population
Philip Joseph1, Mahshid Dehghan1, Justin A Ezekowitz2
1Population Health Research Institute, McMaster University, and Hamilton Health Sciences, Hamilton, Ontario, Canada.
Insights
Dietary recommendations for heart failure (HF) patients are limited. This study found higher legume and vegetable intake reduced adverse outcomes, while refined grains increased risks in HF populations.
Area of Science:
- Cardiology
- Nutrition Science
- Public Health
Background:
- Limited data exist for dietary recommendations in heart failure (HF) patients.
- Diet plays a crucial role in managing chronic conditions like HF.
Purpose of the Study:
- To investigate the association between specific food consumption and a healthy diet pattern with clinical outcomes in a heart failure population.
- To provide evidence-based dietary guidance for individuals with HF.
Main Methods:
- A substudy of 3,798 participants from the multinational G-CHF registry.
- Dietary data collected via food frequency questionnaires.
- Examined associations between 11 common foods (plant-based and animal-based) and a healthy diet pattern (mAHEI) with primary composite outcomes (death or HF hospitalization).
Main Results:
- Higher legume intake was associated with a lower risk of the primary outcome (death or HF hospitalization).
- Moderate vegetable intake (1 to <3 servings/day) was linked to a lower risk of HF hospitalization.
- Higher refined grain intake was associated with an increased risk of HF hospitalization.
Conclusions:
- Increased consumption of legumes and vegetables is associated with reduced adverse clinical outcomes in heart failure patients.
- Higher intake of refined grains is linked to an increased risk of adverse outcomes in heart failure.
- Findings can inform tailored dietary recommendations for heart failure management.
Background:
There are limited data to inform dietary recommendations in persons with heart failure (HF).
Objectives:
The aim of this study was to examine associations between consumption levels of 11 common foods, and a healthy diet pattern, with clinical outcomes in a HF population.
Methods:
This analysis was a substudy of 3,798 participants from 25 countries enrolled in the multinational G-CHF (Global Congestive Heart Failure) registry with dietary data collected through food frequency questionnaires. Associations were examined between consumption levels of 6 plant-based foods (fruits, vegetables, legumes, nuts, whole grains, and refined grains) and 5 animal-based foods (fish, poultry, unprocessed red meat, eggs, and dairy) with the primary composite outcome of death or HF hospitalization and its components. Also examined was the association between an overall healthy diet pattern (measured by using a mAHEI [modified Alternative Heathy Eating Index]) and these outcomes.
Results:
A total of 1,236 participants had a primary outcome event, 890 participants died, and 593 were hospitalized for HF. Higher legume intake (HR: 0.85 [95% CI: 0.73-0.99] for 0.1 to <0.5 serving per day and HR: 0.80 [95% CI: 0.65-0.98] for ≥0.5 serving per day vs <0.1 serving per day) was associated with a lower risk of the primary outcome. Moderate vegetable intake (1 to <3 servings per day) was associated with a lower risk of HF hospitalization (HR: 0.77 [95% CI: 0.61-0.97]) compared with <1 serving per day. Higher refined grain intake was associated with a higher risk of hospitalization for HF (HR: 1.56 [95% CI: 1.19-2.05] for 1-3 servings per day and HR: 1.76 [95% CI: 1.30-2.39) for >3 servings per day vs <1 serving per day). Associations with other foods, as well as with the mAHEI, were neutral.
Conclusions:
In persons with HF, higher legume and vegetable intake were each associated with a lower risk of adverse clinical outcomes, whereas higher refined grain intake was associated with a higher risk of adverse clinical outcomes.
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