Copernicus Institute, Utrecht University, Utrecht, The Netherlands.
Amsterdam UMC, Location Vrije Universiteit, Amsterdam, The Netherlands.
BMC Med. 2024 Oct 8;22(1):427. doi: 10.1186/s12916-024-03648-w.
Very few studies to date investigated the prospective association of changes in exposure to the food environment with cardiovascular disease (CVD) risk. We aim to explore if time-varying exposure to the food environment was associated with hospitalization and mortality due to total and specific types of CVD in The Netherlands.
In this prospective cohort study, 4,641,435 Dutch adults aged 35 + years who did not change residence in 2002-2018 were identified through registry data. Exposure to the food environment was defined as time-varying Food Environment Healthiness Index (FEHI) scores (range: - 5 to 5) and time-varying kernel density of specific food retailers (e.g., fast food outlets, supermarkets) around the home location between 2004 and 2018. The main outcome measures were hospitalization and mortality due to overall CVD, stroke, HF, and CHD occurring between 2004 and 2020, based on hospital and death registries.
In Cox regression models, each unit increase in the FEHI was associated with a lower hospitalization and mortality of CVD (hospitalization hazard ratio (HR) = 0.90 (0.89 to 0.91), mortality hazard ratio (HR) = 0.85 (0.82 to 0.89)), CHD (HR = 0.88 (0.85 to 0.91), HR = 0.80 (0.75 to 0.86)), stroke (HR = 0.89 (0.84 to 0.93)), HR = 0.89 (0.82 to 0.98)), and HF (HR = 0.90 (0.84-0.96), HR = 0.84 (0.76 to 0.92)). Increased density of local food shops, fast food outlets, supermarkets, and convenience stores and decreased density of food delivery outlets and restaurants were associated with a higher risk of CVD, CHD, stroke, and HF hospitalization and mortality.
In this observational longitudinal study, changes in exposure to a healthier food environment over 14 years were associated with a risk reduction in CVD hospitalization and mortality, in particular in urbanized areas and for younger adults and those with higher incomes.
迄今为止,很少有研究调查暴露于食物环境变化与心血管疾病(CVD)风险之间的前瞻性关联。我们旨在探讨在荷兰,食物环境随时间变化的暴露是否与总 CVD 和特定类型 CVD 的住院和死亡有关。
在这项前瞻性队列研究中,通过登记数据确定了 2002 年至 2018 年间未改变居住地的 4641435 名 35 岁及以上的荷兰成年人。暴露于食物环境的定义为家庭位置周围的食物环境健康指数(FEHI)得分(范围:-5 至 5)和特定食品零售商(例如快餐店、超市)的随时间变化的核密度,时间范围为 2004 年至 2018 年。主要结局指标是 2004 年至 2020 年期间因整体 CVD、中风、HF 和 CHD 住院和死亡的发生率,基于医院和死亡登记处。
在 Cox 回归模型中,FEHI 每增加一个单位,与 CVD 住院和死亡率降低相关(住院风险比(HR)=0.90(0.89 至 0.91),死亡率 HR=0.85(0.82 至 0.89)),冠心病(HR=0.88(0.85 至 0.91),HR=0.80(0.75 至 0.86)),中风(HR=0.89(0.84 至 0.93)),HR=0.89(0.82 至 0.98)),和 HF(HR=0.90(0.84-0.96),HR=0.84(0.76 至 0.92))。当地食品店、快餐店、超市和便利店密度增加,食品配送店和餐厅密度降低,与 CVD、冠心病、中风和 HF 住院和死亡率风险增加有关。
在这项观察性纵向研究中,14 年来暴露于更健康的食物环境的变化与 CVD 住院和死亡率的降低有关,特别是在城市化地区以及年轻成年人和高收入人群中。