Consumption of animal and plant foods and risk of left ventricular diastolic dysfunction: the Bogalusa Heart Study

ESC Heart Failure

Tanika N. Kelly¹  Lydia A. Bazzano¹  Marie Krousel‐Wood¹  Alexander C. Razavi¹  Camilo Fernandez¹  Jiang He¹  Lu Qi¹  Sylvia Ley¹  Timothy S. Harlan²  Seamus P. Whelton³ 

[1] Department of Epidemiology Tulane University School of Public Health and Tropical Medicine New Orleans LA USA;Department of Medicine George Washington University School of Medicine Washington DC USA;The Ciccarone Center for the Prevention of Cardiovascular Disease Johns Hopkins University School of Medicine Baltimore MD USA;

关键词: Diastole;    Plant‐based diet;    Red meat;    Dietary protein;    Heart failure;    Cardiovascular diseases;   

DOI  :  10.1002/ehf2.12859

来源: DOAJ

【 摘 要 】

Abstract Aims Left ventricular diastolic dysfunction (LVDD) is an early heart failure with preserved ejection fraction (HFpEF) phenotype that is reversible. Identifying dietary predictors associated with LVDD in diverse populations may help broadly improve HFpEF primary prevention. Methods and results This longitudinal analysis included 456 individuals of the Bogalusa Heart Study (27% Black, 63% women, baseline age = 36.1 ± 4.4 years). Diet was measured at baseline through food frequency questionnaires. LVDD was defined at follow‐up (median = 12.9 years) through echocardiographic measurement of the E/A ratio, E/e′ ratio, isovolumic relaxation time, and deceleration time. Multivariable‐adjusted logistic regression estimated the risk of LVDD according to dietary predictor, adjusting for traditional cardiovascular disease risk factors. Compared with the lowest tertile, participants in the middle tertile of total protein (OR = 3.30, 95% CI: 1.46, 7.45) and animal protein (OR = 2.91, 95% CI: 1.34, 6.34) consumption experienced the highest risk of LVDD. There was a 77% and 56% lower risk of LVDD for persons in the middle vs. lowest tertile of vegetable (OR = 0.23, 95% CI: 0.11, 0.49) and legume consumption (OR = 0.44, 95% CI: 0.22, 0.85), respectively. Total protein, animal protein, processed meat, and egg consumption indicated a quadratic trend towards increased risk of LVDD, while legume and vegetable intake conferred a quadratic trend towards decreased risk of LVDD (all quadratic P < 0.05). Conclusions Diets higher in animal foods and lower in plant foods are associated with an increased risk for LVDD. These findings suggest threshold effects of diet on LVDD, past which more traditional cardiometabolic determinants occupy a larger role in HFpEF risk.

【 授权许可】

Unknown