更高的饮食质量与癌症幸存者的更好的心脏功能有关:动脉样硬化多民族研究

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Moriah P Bellissimo¹, Salvatore Carbone², Jian He³

¹VCU Pauley Heart Center, Division of Cardiology, Virginia Commonwealth University School of Medicine, Richmond, VA, USA; Department of Health Behavior and Policy, Virginia Commonwealth University School of Medicine, Richmond, VA, USA.

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概括

癌症幸存者心脏功能较低. 改善饮食质量,特别是不和脂肪和纤维,与幸存者更好的心脏健康有关,而高糖摄入量是有害的.

科学领域:

心脏病学心脏病学
在瘤学瘤学.
营养科学营养科学

背景情况:

癌症疗法可能会损害心脏,增加心血管疾病 (CVD) 的风险.
饮食质量与一般人群的心血管疾病保护有关,但其对癌症幸存者的心脏功能的影响尚不清楚.

研究的目的:

研究癌症幸存者的饮食质量与心脏功能之间的关联.
为了比较癌症幸存者和非癌症对照者的心脏功能和饮食模式.

主要方法:

多民族动脉样硬化研究 (MESA) 队列的横截面分析.
包括113名癌症幸存者和4233名非癌症对照.
通过使用心脏磁共振和通过食物频率调查问卷的饮食摄入量,通过左心室喷射分数 (LVEF) 评估心脏功能,计算替代健康饮食指数 (AHEI).

主要成果:

与对照组相比,癌症幸存者表现出较低的LVEF.
在所有参与者中,较高的总脂肪,和脂肪和反式脂肪摄入量与较低的LVEF相关,而较高的AHEI与较高的LVEF相关.
在癌症幸存者中,较高的糖摄入与较低的LVEF相关,而较高的不和和和脂肪比率和较高的纤维摄入与较高的LVEF有关.

结论:

改善饮食脂肪和碳水化合物质量,包括不和脂肪酸和纤维,与癌症幸存者的更好的心脏功能有关.
在这个人群中,较高的糖消耗与较差的心脏功能有关.
需要进一步的研究来验证这些发现,并探索改善癌症幸存者的心脏功能的饮食干预措施.

关键词:

癌症幸存者的癌症幸存者心脏功能是如何工作的饮食饮食饮食饮食纤维是一种纤维.不和脂肪酸不和脂肪酸

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