Ganguzza Lisa, Ngai Calvin, Flink Laura, Woolf Kathleen, Guo Yu, Gianos Eugenia, Burdowski Joseph, Slater James, Acosta Victor, Shephard Tamsin, Shah Binita
Department of Medicine (Cardiology), NYU School of Medicine, New York, New York.
Department of Nutrition and Food Studies, NYU Steinhardt, New York, New York.
Clin Cardiol. 2018 Jan;41(1):126-130. doi: 10.1002/clc.22843. Epub 2017 Nov 23.
Diet is a modifiable risk factor for cardiovascular disease; however, dietary patterns are historically difficult to capture in the clinical setting. Healthcare providers need assessment tools that can quickly summarize dietary patterns. Research should evaluate the effectiveness of these tools, such as Rate Your Plate (RYP), in the clinical setting.
RYP diet quality scores are associated with measures of body adiposity in patients referred for coronary angiography.
Patients without a history of coronary revascularization (n = 400) were prospectively approached at a tertiary medical center in New York City prior to coronary angiography. Height, weight, and waist circumference (WC) were measured; body mass index (BMI) and waist-to-height ratio (WHtR) were calculated. Participants completed a 24-question RYP diet survey. An overall score was computed, and participants were divided into high (≥58) and low (≤57) diet quality groups.
Participants in the high diet quality group (n = 98) had significantly lower measures of body adiposity than did those in the low diet quality group (n = 302): BMI (P < 0.001), WC (P = 0.001), WHtR (P = 0.001). There were small but significant inverse correlations between diet score and BMI, WC, and WHtR (P < 0.001). These associations remained significant after adjustment for demographics, tobacco use, and socioeconomic factors.
Higher diet quality scores are associated with lower measures of body adiposity. RYP is a potential instrument to capture diet quality in a high-volume clinical setting. Further research should evaluate the utility of RYP in cardiovascular risk-factor control.
饮食是心血管疾病的一个可改变的风险因素；然而，饮食模式在历史上很难在临床环境中进行评估。医疗保健提供者需要能够快速总结饮食模式的评估工具。研究应评估这些工具，如“评估你的餐盘”（RYP）在临床环境中的有效性。
在接受冠状动脉造影的患者中，RYP饮食质量评分与身体肥胖指标相关。
在纽约市一家三级医疗中心，对没有冠状动脉血运重建病史的患者（n = 400）在冠状动脉造影前进行前瞻性研究。测量身高、体重和腰围（WC）；计算体重指数（BMI）和腰高比（WHtR）。参与者完成了一项包含24个问题的RYP饮食调查。计算总体得分，并将参与者分为高（≥58）和低（≤57）饮食质量组。
高饮食质量组（n = 98）的参与者身体肥胖指标显著低于低饮食质量组（n = 302）：BMI（P < 0.001）、WC（P = 0.001）、WHtR（P = 0.001）。饮食评分与BMI、WC和WHtR之间存在小但显著负相关（P < 0.001）。在对人口统计学、烟草使用和社会经济因素进行调整后，这些关联仍然显著。
较高的饮食质量评分与较低的身体肥胖指标相关。RYP是在大量临床环境中评估饮食质量的一种潜在工具。进一步的研究应评估RYP在心血管危险因素控制中的效用。
