Food groups and risk of coronary heart disease, stroke and heart failure: A systematic review and dose-response meta-analysis of prospective studies
Bechthold A, Boeing H, Schwedhelm C, Hoffmann G, Knüppel S, Iqbal K, De Henauw S, Michels N, Devleesschauwer B, Schlesinger S, Schwingshackl L
Critical reviews in food science and nutrition · 472 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2017-10-17 · Crit Rev Food Sci Nutr · vol. 59 · número 7 · págs. 1071–1090
- Editorial
- Taylor & Francis
- Citado
- 717 citas · más que el 99% de estudios similares · 7.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 212 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Nuts composition and effects · Antioxidant Activity and Oxidative Stress
- Palabras clave
- Medicine, Meta-analysis, Refined grains, Relative risk, Confidence interval, Prospective cohort study, Heart failure, Stroke (engine), Red meat, Internal medicine, Food science, Whole grains, Biology, Pathology
- MeSH
- humans, fruit, nuts, vegetables, coronary disease, diet, risk factors, prospective studies, feeding behavior, risk reduction behavior, beverages, eggs, seafood, databases, factual, heart failure, stroke, whole grains, red meat
11 autores
- Angela Bechthold · autor de correspondencia
- Heiner Boeing🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- Carolina Schwedhelm🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- Georg E. HOFFMANN🇦🇹 · autor de correspondenciaUniversity of Vienna
- Sven Knüppel🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- Khalid Javed Iqbal🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
- Stefaan De Henauw🇧🇪 · autor de correspondenciaGhent University
- Nathalie Michels🇧🇪 · autor de correspondenciaGhent University
- Brecht Devleesschauwer🇧🇪 · autor de correspondenciaInstitut Scientifique de Santé Publique
- Sabrina Schlesinger🇩🇪 · autor de correspondenciaDeutsches Diabetes-Zentrum e.V.; Heinrich Heine University Düsseldorf
- Lukas Schwingshackl🇩🇪 · autor de correspondenciaGerman Institute of Human Nutrition
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Despite growing evidence for food-based dietary patterns' potential to reduce cardiovascular disease risk, knowledge about the amounts of food associated with the greatest change in risk of specific cardiovascular outcomes and about the quality of meta-evidence is limited. Therefore, the aim of this meta-analysis was to synthesize the knowledge about the relation between intake of 12 major food groups (whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages [SSB]) and the risk of coronary heart disease (CHD), stroke and heart failure (HF).
Methods
We conducted a systematic search in PubMed and Embase up to March 2017 for prospective studies. Summary risk ratios (RRs) and 95% confidence intervals (95% CI) were estimated using a random effects model for highest versus lowest intake categories, as well as for linear and non-linear relationships.
Results
Overall, 123 reports were included in the meta-analyses. An inverse association was present for whole grains (RRCHD: 0.95 (95% CI: 0.92-0.98), RRHF: 0.96 (0.95-0.97)), vegetables and fruits (RRCHD: 0.97 (0.96-0.99), and 0.94 (0.90-0.97); RRstroke: 0.92 (0.86-0.98), and 0.90 (0.84-0.97)), nuts (RRCHD: 0.67 (0.43-1.05)), and fish consumption (RRCHD: 0.88 (0.79-0.99), RRstroke: 0.86 (0.75-0.99), and RRHF: 0.80 (0.67-0.95)), while a positive association was present for egg (RRHF: 1.16 (1.03-1.31)), red meat (RRCHD: 1.15 (1.08-1.23), RRstroke: 1.12 (1.06-1.17), RRHF: 1.08 (1.02-1.14)), processed meat (RRCHD: 1.27 (1.09-1.49), RRstroke: 1.17 (1.02-1.34), RRHF: 1.12 (1.05-1.19)), and SSB consumption (RRCHD: 1.17 (1.11-1.23), RRstroke: 1.07 (1.02-1.12), RRHF: 1.08 (1.05-1.12)) in the linear dose-response meta-analysis. There were clear indications for non-linear dose-response relationships between whole grains, fruits, nuts, dairy, and red meat and CHD.
Conclusion
An optimal intake of whole grains, vegetables, fruits, nuts, legumes, dairy, fish, red and processed meat, eggs and SSB showed an important lower risk of CHD, stroke, and HF.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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