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Principales fuentes de proteínas en la dieta y riesgo de enfermedad coronaria en mujeres
Adam M Bernstein1, Qi Sun, Frank B Hu
1Department of Nutrition, Harvard School of Public Health, Boston, MA 02115, USA. abernste@hsph.harvard.edu
Circulation
|August 18, 2010
Resumen
Cambiar las fuentes de proteínas dietéticas de la carne roja puede reducir significativamente el riesgo de enfermedad coronaria (CHD). La sustitución de la carne roja por aves de corral, pescado, nueces o productos lácteos bajos en grasa reduce la incidencia de ECC.
Área de la Ciencia:
- Salud Cardiovascular La salud cardiovascular.
- La epidemiología nutricional.
- Ciencia de la Dieta Ciencia de la Dieta.
Sus antecedentes:
- Pocas fuentes principales de proteínas dietéticas, con exclusión del pescado, se han estudiado extensamente por su vínculo con la enfermedad coronaria (CHD).
- Comprender el impacto de varias fuentes de proteínas en el desarrollo de ECC es crucial para las recomendaciones de salud pública.
Objetivo del estudio:
- Investigar la asociación entre las diferentes fuentes principales de proteínas en la dieta y la incidencia de la enfermedad coronaria (CHD).
Principales métodos:
- Estudio de cohorte prospectivo de 84.136 mujeres (de 30 a 55 años) del Estudio de Salud de las Enfermeras.
- La ingesta dietética se evaluó a través de cuestionarios validados actualizados cada 4 años durante 26 años de seguimiento.
- Los eventos incidentes de ECC (infarto de miocardio no fatal y muertes por ECC) fueron documentados y analizados utilizando modelos multivariables.
Principales resultados:
- Una mayor ingesta de carne roja y productos lácteos con alto contenido de grasa se asoció significativamente con un mayor riesgo de ECC.
- El aumento del consumo de aves de corral, pescado y nueces mostró una asociación significativa con un menor riesgo de ECC.
- Sustituir una porción diaria de carne roja por nueces, productos lácteos bajos en grasa, aves de corral o pescado resultó en una reducción del 13-30% en el riesgo de ECC.
Conclusiones:
- El alto consumo de carne roja está relacionado con un mayor riesgo de enfermedad coronaria (ECC).
- Las modificaciones dietéticas, específicamente el desplazamiento de las fuentes de proteínas lejos de la carne roja, pueden reducir sustancialmente el riesgo de ECC en la población de EE.UU..
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