心血管疾病患者的植物性饮食和全因和因特定死亡率:基于人口的队列研究
Xiaohui Liu1, Yin Li1, Fenglei Wang2
1Department of Endocrinology, The Second Affiliated Hospital, Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, Hangzhou 310058, Zhejiang, China. jingjingjiao@zju.edu.cn.
Food & function
|February 6, 2025
概括
坚持全面的植物性饮食与心血管疾病患者的死亡率降低有关. 然而,不健康的植物性饮食增加了风险,强调了食物选择的重要性.
科学领域:
- 营养流行病学 营养流行病学
- 心血管疾病研究研究
- 公共卫生 营养 公共卫生 营养
背景情况:
- 植物性饮食对现有心血管疾病 (CVD) 患者的死亡率的影响尚不清楚.
- 心血管疾病仍然是全球死亡的主要原因,需要研究预防性饮食策略.
研究的目的:
- 研究不同植物性饮食模式与已确定的心血管疾病患者全因和因特定死亡率之间的关联.
- 探索C反应蛋白 (CRP) 在植物性饮食与死亡率之间的关系中可能发挥的调解作用.
主要方法:
- 利用了来自10,824名在基线患有心血管疾病的参与者的英国生物库数据.
- 基于饮食回忆的构建整体 (PDI),健康 (hPDI) 和不健康 (uPDI) 的植物性饮食指数.
- 采用Cox比例危险回归模型来分析平均9.5年的随访期内的死亡率.
主要成果:
- 总体植物性饮食指数 (PDI) 与全因死亡率 (HR 0.81) 和心血管疾病死亡率 (HR 0.78) 相反相关.
- 一个不健康的植物性饮食指数 (uPDI) 显示出与所有原因 (HR 1.33) ,心血管疾病和癌症死亡率的正相关性.
- C-反应蛋白 (CRP) 部分调解了UPDI与所有原因,心血管疾病和癌症死亡率之间的关联.
结论:
- 饮食指南应强调限制心血管疾病患者不健康的植物性食品消费.
- 消费的植物性食品的质量至关重要;并非所有植物性饮食都能给人带来类似的健康益处.
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