Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA.
Am J Clin Nutr. 2011 Feb;93(2):261-6. doi: 10.3945/ajcn.110.001305. Epub 2010 Nov 24.
There have been conflicting reported associations between dietary factors and incident atrial fibrillation (AF).
We evaluated associations between consumption of alcohol, caffeine, fiber, and polyunsaturated fatty acids (PUFAs) and incident AF in the Framingham Heart Study.
Participants without AF (n = 4526; 9640 examinations; mean age: 62 y; 56% women) from the original and offspring cohorts completed food-frequency questionnaires and were followed prospectively for 4 y. We examined the associations between dietary exposures and AF with Cox proportional hazards regression.
A total of 296 individuals developed AF (177 men, 119 women). In multivariable analyses, there were no significant associations between examined dietary exposures and AF risk. Hazard ratios (HRs) for increasing quartiles of dietary factors were as follows: for alcohol, 0.73 (95% CI: 0.5, 1.05), 0.85 (95% CI: 0.61, 1.18), and 1.12 (95% CI: 0.83, 1.51) (P for trend = 0.48); for caffeine, 0.84 (95% CI: 0.62, 1.15), 0.87 (95% CI: 0.64, 1.2), and 0.98 (95% CI: 0.7, 1.39) (P for trend = 0.84); for total fiber, 0.86 (95% CI: 0.61, 1.2), 0.64 (95% CI: 0.44, 0.92), and 0.81 (95% CI: 0.54, 1.2) (P for trend = 0.16); and for n-3 (omega-3) PUFAs, 1.11 (95% CI: 0.81, 1.54), 0.92 (95% CI: 0.65, 1.29), and 1.18 (95% CI: 0.85, 1.64) (P for trend = 0.57; quartile 1 was the reference group). In exploratory analyses, consumption of >4 servings of dark fish/wk (5 cases and 21 individuals at risk) was significantly associated with AF risk compared with the consumption of <1 serving of dark fish/wk (HR: 6.53; 95% CI: 2.65, 16.06; P < 0.0001).
Consumption of alcohol, caffeine, fiber, and fish-derived PUFAs was not significantly associated with AF risk. The observed adverse association between the consumption of dark fish and AF merits further investigation. Our findings suggest that the dietary exposures examined convey limited attributable risk of AF in the general population.
饮食因素与房颤（AF）之间的关联存在相互矛盾的报告。
我们评估了Framingham 心脏研究中酒精、咖啡因、纤维和多不饱和脂肪酸（PUFAs）的摄入量与房颤事件之间的关联。
来自原始队列和后代队列的无房颤（n=4526；9640 次检查；平均年龄：62 岁；56%为女性）的参与者完成了食物频率问卷，并进行了 4 年的前瞻性随访。我们使用 Cox 比例风险回归分析评估了饮食暴露与房颤之间的关系。
共有 296 人发生房颤（177 名男性，119 名女性）。在多变量分析中，检查的饮食暴露与房颤风险之间没有显著关联。膳食因素四分位间距增加的危险比（HRs）如下：酒精为 0.73（95%CI：0.5，1.05）、0.85（95%CI：0.61，1.18）和 1.12（95%CI：0.83，1.51）（P 趋势=0.48）；咖啡因为 0.84（95%CI：0.62，1.15）、0.87（95%CI：0.64，1.2）和 0.98（95%CI：0.7，1.39）（P 趋势=0.84）；总纤维为 0.86（95%CI：0.61，1.2）、0.64（95%CI：0.44，0.92）和 0.81（95%CI：0.54，1.2）（P 趋势=0.16）；n-3（ω-3）PUFAs 为 1.11（95%CI：0.81，1.54）、0.92（95%CI：0.65，1.29）和 1.18（95%CI：0.85，1.64）（P 趋势=0.57；四分位数 1 为参考组）。在探索性分析中，与每周食用<1 份深色鱼类相比，每周食用>4 份深色鱼类（5 例和 21 例风险个体）与房颤风险显著相关（HR：6.53；95%CI：2.65，16.06；P<0.0001）。
酒精、咖啡因、纤维和鱼类来源的 PUFAs 的摄入与房颤风险无显著关联。深色鱼类摄入与房颤之间观察到的不良关联值得进一步研究。我们的研究结果表明，在一般人群中，所检查的饮食暴露导致房颤的归因风险有限。
