Djoussé Luc, Petrone Andrew B, Gaziano J Michael
Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.).
Division of Aging, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (L.D., A.B.P., M.G.) Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA (M.G.) Boston Veterans Affairs Healthcare System, Boston, MA (M.G.).
J Am Heart Assoc. 2015 Apr 23;4(4):e001740. doi: 10.1161/JAHA.114.001740.
Consumption of fried foods is highly prevalent in the Western dietary pattern. Though limited studies have reported a positive association between frequency of fried food intake and risk of coronary artery disease, diabetes, or hypertension, other investigators failed to report such an association. It is unclear whether intake of fried foods is associated with a higher risk of heart failure (HF). Hence, we sought to examine the association between the frequency of fried food consumption and the risk of HF.
This was a prospective cohort study of 15 362 participants from the Physicians' Health Study. Fried food intake frequency was assessed by a food frequency questionnaire (1997-2001), and incident HF was captured by annual questionnaires. We used Cox regression to calculate hazard ratios (HRs) of HF. After an average follow-up of 9.6 ± 2.4 years, a total of 632 new HF cases occurred in this cohort. Compared to subjects who reported fried food consumption of <1 per week, HRs (95% CI) for HF were 1.24 (1.04 to 1.48), 1.28 (1.00 to 1.63), and 2.03 (1.37 to 3.02) for fried food intake of 1 to 3/week, 4 to 6/week, and 7+/week, respectively, after adjustment for age, energy intake, alcohol use, exercise, smoking, and overall diet score (P linear trend, 0.0002). Similar results were obtained for intake of fried foods at home or away from home and among subjects with higher dietary score or HF without antecedent myocardial infarction.
Our data are consistent with a positive association of fried food intake frequency with incident HF in male physicians.
油炸食品的消费在西方饮食模式中非常普遍。尽管有限的研究报告了油炸食品摄入频率与冠状动脉疾病、糖尿病或高血压风险之间存在正相关，但其他研究人员未能报告这种关联。目前尚不清楚油炸食品的摄入是否与心力衰竭（HF）风险升高有关。因此，我们试图研究油炸食品消费频率与HF风险之间的关联。
这是一项对来自医师健康研究的15362名参与者进行的前瞻性队列研究。通过食物频率问卷（1997 - 2001年）评估油炸食品摄入频率，并通过年度问卷捕获新发HF病例。我们使用Cox回归计算HF的风险比（HR）。在平均随访9.6±2.4年后，该队列中总共发生了632例新的HF病例。与报告每周油炸食品摄入量<1次的受试者相比，在调整年龄、能量摄入、饮酒、运动、吸烟和总体饮食评分后，每周油炸食品摄入量为1至3次、4至6次和7次以上的受试者发生HF的HR（95%CI）分别为1.24（1.04至1.48）、1.28（1.00至1.63）和2.03（1.37至3.02）（P线性趋势，0.0002）。在家中或外出时食用油炸食品以及在饮食评分较高或无既往心肌梗死的HF受试者中也获得了类似结果。
我们的数据与男性医师中油炸食品摄入频率与新发HF呈正相关一致。
