富含全食物和纤维的植物性饮食对心血管(CV)健康有益。这种影响通常与特定的食物组及其制备方法有关,反映了整体饮食模式。然而,关于精心设计的植物性饮食对从典型的西方生活方式过渡的成年人的长期影响的研究是有限的。值得注意的是,关于人们有效管理CV风险因素的研究很少。作为横断面研究的一部分,我们检查了151个人长期致力于,精心设计的植物性饮食和积极的生活方式。我们调查了特定的食物组和大量营养素摄入量与各种CV健康指标的关系。在这个次要分析中,我们的综合方法包括几种方法:3天加权饮食记录,空腹血脂和血压测量,身体成分评估,和生活方式状况的评价。我们调整了对多个变量的分析,比如年龄,性别,当前体重指数,吸烟状况,身体活动,和植物性饮食后的时间(年)。我们的发现揭示了大量营养素摄入量(每50克)和CV风险标志物之间的几个关联,尽管这些关联普遍较弱。食用更多的全谷物和水果的人的总量较低,低密度脂蛋白(LDL-C),和高密度脂蛋白(HDL-C)胆固醇。我们还发现豆类和坚果/种子的摄入量与HDL-C水平降低之间存在关联。这些发现表明,这些食物组可能会影响脂质分布,在植物性饮食中有助于CV健康。更多的香料/草药的摄入量与较低的尿酸水平有关,而富含植物性快餐和面食(由白面粉制成)的饮食与较高的尿酸水平有关。各种常量营养素的摄入量增加,如纤维,碳水化合物(来自全食物来源),蛋白质,和不同类型的脂肪(饱和脂肪酸[SFAs],单不饱和脂肪酸[MUFA],和多不饱和脂肪酸[PUFA]),与较低的总胆固醇水平有关,LDL-C(仅适用于碳水化合物),和HDL-C我们发现PUFA摄入量和LDL-C之间存在独特的负相关,表明PUFA可能显著影响LDL-C水平。相比之下,增加纤维,蛋白质和SFA消耗与尿酸水平升高相关。这些发现支持饮食模式对心血管危险因素的影响,强调即使是少量的不健康食品群体也会显著影响特定的CV风险标志物,无论整体饮食如何。
A plant-based diet rich in whole foods and fiber is beneficial for cardiovascular (CV) health. This impact is often linked to specific food groups and their preparation methods, reflecting the overall dietary pattern. However, research on the long-term effects of a carefully designed plant-based diet on adults transitioning from a typical Western lifestyle is limited. Notably, studies on people managing CV risk factors effectively are scarce. As part of a cross-sectional study, we examined 151 individuals committed to a long-term, well-designed plant-based diet and active lifestyle. We investigated how specific food groups and macronutrient intake are related to various CV health markers. In this secondary analysis, our comprehensive approach encompassed several methods: 3-day weighted dietary records, fasting blood lipid and blood pressure measurements, body composition assessments, and evaluations of lifestyle status. We adjusted our analysis for multiple variables, such as age, sex, current body mass index, smoking status, physical activity, and time (years) following the plant-based diet. Our findings revealed several associations between macronutrient intake (per 50 g) and CV risk markers, although these associations were generally weak. Individuals who consumed more whole grains and fruits had lower levels of total, low-density lipoprotein (LDL-C), and high-density lipoprotein (HDL-C) cholesterol. We also found associations between the intake of legumes and nuts/seeds and reduced HDL-C levels. These findings suggested that these food groups might influence the lipid profile, contributing to CV health in a plant-based diet. A greater intake of spices/herbs was associated with lower uric acid levels, while diets rich in plant-based fast food and pasta (made from white flour) were associated with higher uric acid levels. A greater intake of various macronutrients, such as fiber, carbohydrates (from whole-food sources), proteins, and different types of fats (saturated fatty acids [SFAs], monounsaturated fatty acids [MUFAs], and polyunsaturated fatty acids [PUFAs]), was associated with lower levels of total cholesterol, LDL-C (only for carbohydrates), and HDL-C. We found a unique negative correlation between PUFA intake and LDL-C, suggesting that PUFAs might significantly affect LDL-C levels. In contrast, increased fiber, protein and SFA consumption were associated with increased uric acid levels. These findings support the impact of dietary patterns on CV risk factors, highlighting that even small amounts of unhealthy food groups can significantly influence specific CV risk markers, regardless of the overall diet.