Department of Kinesiology and Health Promotion, University of Kentucky, Lexington, Kentucky, USA.
Clinical Exercise Physiology, Ball State University, Muncie, Indiana, USA.
Nutrition. 2021 Apr;84:111120. doi: 10.1016/j.nut.2020.111120. Epub 2020 Dec 15.
Arterial stiffness, particularly of the aorta, is an independent predictor of future cardiovascular disease, all-cause mortality, and hypertension. Arterial stiffening may be caused or exacerbated by the composition of the diet. Current research has indicated that habitual dietary patterns may influence arteriosclerosis, or the thickening and hardening of the artery walls, but has yet to identify a specific food group as the culprit. In young, college-aged adults, dietary fat intake and alcohol consumption tend to be higher compared to other periods throughout the life cycle. Therefore, the purpose of this study was to determine the influence of dietary fat and alcohol consumption on the vascular health of apparently healthy young adults.
The data collected were assessed to determine if dietary fat and alcohol in young (18-30 y), college-aged adults (n = 50) were independent predictors of an increase in arterial stiffening. Vascular health was determined by the carotid-femoral pulse-wave velocity and the augmentation index corrected for a heart rate of 75 beats/min; dietary patterns were assessed using the Dietary Health Questionnaire II.
The gold standard marker of aortic stiffness, carotid femoral pulse-wave velocity, was positively correlated with cheese consumption (R = 0.092, P = 0.033), alcohol consumption (R = 0.102, P = 0.024), and total energy/calories (%) from alcohol (R = 0.118, P = 0.015) in univariate analysis. In forward-selection multiple regression analysis, energy from alcohol and cheese consumption accounted for 23.7% of the variance in carotid-femoral pulse-wave velocity (P = 0.009). The augmentation index wave reflection marker was positively correlated with total dietary fat (R = 0.110, P = 0.019), trans fatty acids (R = 0.092, P = 0.032), saturated fatty acids (R = 0.124, P = 0.012), monounsaturated fatty acids (R = 0.012, P = 0.015), red-meat consumption (R = 0.094, P = 0.030), and discretionary fat from solids in univariate analysis (R = 0.137, P = 0.008). Discretionary fat from solids accounted for 13.7% of the variation in augmentation index in forward-selection multiple regression analysis (P = 0.008).
These results indicate the potential roles of dietary fat and alcohol consumption in early vascular aging by stiffening the arteries of young, college-aged adults, which may in turn contribute to future adverse cardiovascular disease outcomes.
动脉僵硬度，尤其是主动脉僵硬度，是未来心血管疾病、全因死亡率和高血压的独立预测因子。饮食的组成可能导致或加剧动脉僵硬度。目前的研究表明，习惯性的饮食模式可能会影响动脉硬化，即动脉壁的增厚和硬化，但尚未确定具体的食物组是罪魁祸首。在年轻的大学生中，与生命周期中的其他时期相比，脂肪摄入和酒精消费往往更高。因此，本研究的目的是确定饮食脂肪和酒精摄入对年轻（18-30 岁）、大学生成年人血管健康的影响。
评估收集的数据，以确定年轻（18-30 岁）、大学生成年人（n=50）中的饮食脂肪和酒精是否是动脉僵硬度增加的独立预测因子。血管健康通过颈股脉搏波速度和校正心率为 75 次/分钟的增强指数来确定；饮食模式使用饮食健康问卷 II 进行评估。
主动脉僵硬度的金标准标志物颈动脉-股脉搏波速度与奶酪摄入量呈正相关（R=0.092，P=0.033）、酒精摄入量（R=0.102，P=0.024）和酒精提供的总能量/卡路里（%）（R=0.118，P=0.015）。在向前选择多元回归分析中，酒精和奶酪摄入量提供的能量占颈股脉搏波速度方差的 23.7%（P=0.009）。增强指数波反射标志物与总膳食脂肪（R=0.110，P=0.019）、反式脂肪酸（R=0.092，P=0.032）、饱和脂肪酸（R=0.124，P=0.012）、单不饱和脂肪酸（R=0.012，P=0.015）、红肉类摄入量（R=0.094，P=0.030）和固体可自由支配脂肪（R=0.137，P=0.008）呈正相关。固体可自由支配脂肪占增强指数多元回归分析中变异的 13.7%（P=0.008）。
这些结果表明，饮食脂肪和酒精摄入可能通过使年轻大学生的动脉变硬而在早期血管老化中发挥作用，这可能反过来导致未来不良心血管疾病的结果。
