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植物性饮食质量和总和因特定死亡率的变化

Megu Y Baden¹, Gang Liu¹, Ambika Satija¹

¹Departments of Nutrition (M.Y.B., G.L, A.S., Y.L., Q.S., T.T.F., E.B.R., W.C.W., F.B.H., S.N.B.), Harvard T.H. Chan School of Public Health, Boston, MA.

|August 13, 2019

概括

在12年内改善植物性饮食质量降低了总和心血管疾病 (CVD) 死亡风险. 相反,不健康的植物性饮食增加了总和心血管疾病死亡风险. 这强调了饮食质量对长寿的重要性.

科学领域:

营养科学
流行病学
公共卫生

背景情况:

植物性饮食与2型糖尿病和心血管疾病 (CVD) 的风险降低有关.
建议经常提及以植物为基础的饮食模式对健康和环境的好处.
植物性饮食质量的变化对死亡风险的影响尚不清楚.

研究的目的:

研究植物性饮食质量的12年变化与随后的总和因特定死亡率之间的关联.
评估总体,健康和不健康的植物性饮食指数对死亡率的影响.

主要方法:

使用了来自护士健康研究 (NHS) 和卫生专业人员随访研究 (HPFS) 的数据,分别为49,407名女性和25,907名男性.
评估了植物性饮食质量的12年变化 (1986-1998),使用三个指数:总体的PDI,健康的PDI和不健康的PDI.
使用多变量调整的考克斯比例风险模型来分析基线无心血管疾病和癌症的参与者的死亡率 (1998-2014).

主要成果:

总体和健康植物性饮食指数的最大增加与较低的总死亡率有关 (HR分别为0.95和0.90).
不健康植物性饮食指数的显著增加与较高的总死亡率相关 (HR 1.12).
整体PDI和健康PDI增加10个点与心血管疾病死亡率分别降低了7%,而不健康PDI则增加了心血管疾病死亡风险8%.

结论:

在十年内提高植物性饮食质量与总和心血管疾病死亡率的降低有关.
相反, 坚持不健康的植物性饮食模式会增加总和心血管疾病死亡的风险.
这些发现强调了饮食模式对长期健康和生存的关键作用.

关键词:

死亡饮食方式流行病学食品质量素食饮食

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