植物性饮食与 10 年心血管疾病风险的关系：ATTICA 队列研究。
Quality of plant-based diets in relation to 10-year cardiovascular disease risk: the ATTICA cohort study.
机构信息
Biostatistics, Research Methods and Nutrition Epidemiology, School Of Health Science and Education, Department of Nutrition and Dietetics, Harokopio University, Athens, Greece.
Faculty of Health, University of Canberra, Canberra, Australia.
出版信息
Eur J Nutr. 2022 Aug;61(5):2639-2649. doi: 10.1007/s00394-022-02831-0. Epub 2022 Mar 5.
PURPOSE
We prospectively evaluated the association between quality of plant-based diets and 10-year first fatal/non-fatal cardiovascular disease (CVD) incidence.
METHODS
ATTICA study was conducted in the greater metropolitan Athens area, Greece, during 2001-2002 studying men and women (aged > 18 years old) free of CVD at baseline. Follow-up CVD assessment (2011-2012) was achieved in n = 2,020 participants (n = 317 cases). Dietary assessment was based on a validated semi-quantitative paper-based food frequency questionnaire. Overall, healthful, and unhealthful plant-based dietary indices (PDI, hPDI and uPDI) were calculated through a standard published procedure. The association between plant-based indices and CVD outcome has been evaluated via Cox regression analysis.
RESULTS
The CVD event rate was 15.7% (n = 317) with a median follow-up time of 8.41 years. The highest (3 PDI tertile) vs. lowest (1st tertile) adherence to plant-based pattern-irrespective to healthfulness of food products consumed-was inversely associated with CVD (hazard ratio (HR) 0.56; 95% confidence interval (95% CI) 0.14, 2.25) yet the CI was wide. Ranking from 1st to 2nd and 3rd hPDI tertile the CVD event rate was 6.4%, 10.5% and 16.2%, respectively (p = 0.003). Multi-variable adjusted analysis revealed that participants assigned in 2nd and 3rd hPDI tertile had 47% (HR 0.53; 95% CI 0.25-1.08) and 68% (HR 0.32; 95% CI 0.16-0.63) lower risk to develop CVD compared with their 1st tertile counterparts. Conversely, a positive association between uPDI and CVD risk was revealed in dose-response analysis (HR 1.34; 95% CI 0.95-2.37)).
CONCLUSIONS
Quality of plant-based diets is important and needs to be considered, as not all plant-source foods have beneficial cardiovascular effects.
目的
我们前瞻性地评估了植物性饮食质量与 10 年首次致命/非致命心血管疾病（CVD）发病率之间的关联。
方法
ATTICA 研究于 2001-2002 年在希腊大雅典都会区进行，研究对象为基线时无 CVD 的男性和女性（年龄＞18 岁）。在 n=2020 名参与者（n=317 例）中进行了后续的 CVD 评估（2011-2012 年）。饮食评估基于经过验证的半定量纸质食物频率问卷。通过标准的已发表程序计算出整体健康的、不健康的植物性饮食指数（PDI、hPDI 和 uPDI）。通过 Cox 回归分析评估了植物性饮食指数与 CVD 结局之间的关系。
结果
CVD 事件发生率为 15.7%（n=317），中位随访时间为 8.41 年。最高（3 个 PDI 三分位）与最低（1 个三分位）的植物性饮食模式依从性——无论所摄入的食物产品的健康程度如何——与 CVD 呈负相关（危险比（HR）0.56；95%置信区间（95%CI）0.14，2.25），但 CI 较宽。从第 1 位到第 2 位和第 3 位 hPDI 三分位，CVD 事件发生率分别为 6.4%、10.5%和 16.2%（p=0.003）。多变量调整分析显示，与第 1 三分位相比，第 2 三分位和第 3 三分位的参与者 CVD 发病风险分别降低了 47%（HR 0.53；95%CI 0.25-1.08）和 68%（HR 0.32；95%CI 0.16-0.63）。相反，在剂量反应分析中，uPDI 与 CVD 风险呈正相关（HR 1.34；95%CI 0.95-2.37）。
结论
植物性饮食的质量很重要，需要加以考虑，因为并非所有植物源食物都对心血管有有益的影响。
Zotero 插件