背景:前瞻性观察数据显示,通过模拟从全部肉类中替代饱和脂肪酸(SFA),可以降低心血管疾病(CVD)的发病率。但目前还不清楚什么关联的SFA从肉类类型的乳制品类型与CVD发病率。
目的:研究从总量中替换SFA的关联,红色,SFA从总乳制品中加工和禽肉,牛奶,奶酪,和酸奶与CVD的发病率。
方法:我们分析了来自欧洲癌症与营养前瞻性调查(EPIC)-诺福克研究的21841名参与者的纵向数据(56.4%为女性;年龄:40-79岁)。饮食数据是通过基线(1993-1997年)的食物频率调查表收集的。致命或非致命CVD(n=5902),冠心病(n=4215),卒中(总计:2544例;缺血性:1113例;出血性:449例)在2018年之前被确诊.危险比(HR)和95%置信区间(CI)使用Cox回归估计与乳制品从肉类中替代SFA的2.5%能量相关的风险。根据社会人口统计进行调整,生活方式,能源,饮食和心脏代谢因素。
结果:用全部乳制品代替全部肉类中的SFA与较低的CVD发生率相关(HR,0.89;95%CI,0.82,0.96)和冠心病(0.88;0.80,0.96)。用奶酪代替加工肉类中的SFA与较低的CVD(0.77;0.68,0.88)有关;CHD(0.77;0.66,0.90)和中风(0.81;0.67,0.99)。同样,用奶酪代替红肉中的SFA与较低的CVD相关(0.86;0.76,0.97)。用牛奶代替家禽中的SFA,中风的发生率更高(2.06;1.09,3.89),酸奶(2.55;1.27,5.13)或奶酪(1.96;1.04,3.70),但是CI相对较大,因为CI较低,家禽SFA摄入量范围很窄。
结论:研究结果表明,基线时不同的富含SFA的食物与CVD风险有不同的关联。如果进一步研究证实,这些发现可用于提供特定的基于食物的饮食指导.
BACKGROUND: Prospective observational data revealed lower cardiovascular disease (CVD) incidence with modeled replacement of saturated fatty acids (SFA) from total meat by total
dairy, but it is unknown what the associations are of replacing SFA from types of meat by types of
dairy with CVD incidence.
OBJECTIVE: This
study aimed to investigate the associations of replacing SFA from total, red, processed, and poultry meat by SFA from total
dairy, milk, cheese, and yogurt with the incidence of CVD.
METHODS: We analyzed longitudinal data from 21,841 participants of the European Prospective Investigation into Cancer and Nutrition-Norfolk
study (56.4% female; age, 40-79 years). Dietary data were collected by food frequency questionnaires at baseline (1993-1997). Incident fatal or nonfatal CVD (n = 5902), coronary artery disease (CAD; n = 4215), stroke (total: n = 2544; ischemic: n = 1113; hemorrhagic: n = 449) were identified up to 2018. Hazard ratios (HR) and 95% confidence intervals (CI) were estimated using Cox regression for the risk associated with replacement of 2.5% of energy from SFA from meat by dairy, adjusted for sociodemographic, lifestyle, energy, dietary, and cardiometabolic factors.
RESULTS: Replacing SFA from total meat by total dairy was associated with a lower CVD incidence (HR: 0.89; 95% CI: 0.82, 0.96) and CAD (HR: 0.88; 95% CI: 0.80, 0.96). Replacing SFA from processed meat by cheese was associated with lower CVD (HR: 0.77; 95% CI: 0.68, 0.88); CAD (HR: 0.77; 95% CI: 0.66, 0.90), and stroke (HR: 0.81; 95% CI: 0.67, 0.99). Similarly, replacing SFA from red meat by cheese was associated with lower CVD (HR: 0.86; 95% CI: 0.76, 0.97). Higher incidence of stroke was found with replacement of SFA from poultry by milk (HR: 2.06; 95% CI: 1.09, 3.89), yogurt (HR: 2.55; 95% CI: 1.27, 5.13), or cheese (HR: 1.96; 95% CI: 1.04, 3.70), but the CI were relatively large, owing to low, narrow range of poultry SFA intake.
CONCLUSIONS: Findings indicate that different SFA-rich foods at baseline have differential associations with CVD risk. If confirmed by further studies, these findings could be used to inform specific food-based dietary guidance.