在中老年和老年人中坚持植物性饮食和心力衰竭风险
Xiao-Xin Chang1, Yong-Jian Zhu2, Wen-Liang Che1
1Department of Cardiology, Shanghai Tenth People's Hospital, Tongji University School of Medicine, Shanghai, China.
Frontiers in nutrition
|March 13, 2026
概括
健康的植物性饮食降低了心力衰竭 (HF) 的风险,而不健康的植物性饮食增加了风险. 专注于高质量,健康的植物性食品可能有助于预防HF.
科学领域:
- 营养科学 营养科学
- 心血管健康 心血管健康
- 流行病学 流行病学
背景情况:
- 植物性饮食与降低慢性疾病风险有关.
- 关于植物性饮食质量和心力衰竭 (HF) 风险的研究有限.
- 这项研究考察了英国成年人的健康和不健康的植物性饮食模式以及HF风险.
研究的目的:
- 调查植物性饮食指数与发生心力衰竭之间的关联.
- 区分健康与不健康的植物性饮食模式对HF风险的影响.
主要方法:
- 利用了来自190,092名没有基线HF的参与者的英国生物库数据.
- 从24小时回忆中计算的整体 (PDI),健康 (hPDI) 和不健康 (uPDI) 的植物性饮食指数.
- 采用多变量考克斯回归来分析与事件HF的关联,平均随访时间为13.04年.
主要成果:
- 较高的hPDI与降低HF风险相关 (HR 0.84,95% CI 0.78-0.91).
- 较高的UPDI与高血压风险增加有关 (HR 1.11,95% CI 1.03-1.19).
- 总体而言,PDI显示了较低HF风险的非显著趋势 (HR 0.94,95%CI 0.88-1.02).
结论:
- 更高的健康植物性食品摄入量与心力衰竭风险降低有关.
- 坚持不健康的植物性饮食模式与高血压风险增加有关.
- 促进高质量,健康的植物性饮食可能是预防心力衰竭的策略.
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