Plant-Based Diets Tied to Lower Risk for Heart Failure
TUESDAY, May 7, 2019 -- Plant-based diets are associated with a lower risk for heart failure (HF) in adults without known heart disease, according to a study published in the April 30 issue of the Journal of the American College of Cardiology.
Kyla M. Lara, M.D., from Icahn School of Medicine at Mount Sinai in New York City, used data from the REasons for Geographic and Racial Differences in Stroke trial to evaluate associations of five dietary patterns (convenience, plant-based, sweets, Southern, and alcohol/salads) with incident HF hospitalizations among 16,068 U.S. adults (mean age, 64.0 years; 58.7 percent women; 33.6 percent black).
During a median 8.7 years of follow-up, the researchers found 363 participants had incident HF hospitalizations. The highest quartile of adherence to the plant-based dietary pattern was associated with a 41 percent lower risk for HF in adjusted models versus the lowest quartile (hazard ratio, 0.59). There was a 72 percent higher risk for HF with the highest adherence to the Southern dietary pattern, after adjusting for age, sex, and race and other potential confounders (hazard ratio, 1.72). However, after further adjusting for body mass index, waist circumference, hypertension, dyslipidemia, diabetes mellitus, atrial fibrillation, and chronic kidney disease, the association was no longer statistically significant. There were no significant associations with the other three dietary patterns.
"These findings support a population-based dietary strategy for lowering the risk of incident heart failure," Lara said in a statement.
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Posted: May 2019