Association between animal source foods consumption and risk of hypertension: a cohort study
- PDF / 1,122,225 Bytes
- 15 Pages / 595.276 x 790.866 pts Page_size
- 8 Downloads / 178 Views
ORIGINAL CONTRIBUTION
Association between animal source foods consumption and risk of hypertension: a cohort study Jie Liang1 · Jun‑Kang Zhao1 · Ju‑Ping Wang1 · Tong Wang1 Received: 28 April 2020 / Accepted: 19 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Purpose This study assessed the association between animal source foods (ASF) consumption and hypertension, a recognised risk factor for cardiovascular disease. Adverse effects of red and processed meat (RPM) consumption and beneficial effects of the consumption of dairy products and other ASF have been discovered separately; however, the constrained nature of food intake has been typically ignored. We assessed the effects of substituting RPM and other ASF. Methods We followed-up 5394 Chinese adults (age 18–60 years) at baseline using the China Health and Nutrition Survey from 2004 to 2011. Food consumption was assessed using individual-based consecutive 24-h recall and household-based food weighing approaches. Both traditional substitution analysis and substitution analysis based on compositional transformation were used to assess substitution effects. Results In total, 1267 participants were newly diagnosed with hypertension during the median follow-up time of 6.81 years (range, 2.97–6.99 years). The traditional substitution analysis found that substituting eggs for RPM was associated with a lower risk of hypertension. The compositional transformation substitution analysis revealed that replacing RPM with any other ASF was associated with a lower risk of hypertension; it implemented substitutions of one or many ASF for RPM; it also revealed different substitution effects of RPM and dairy products, and substituting dairy products for RPM was associated with reduced hypertension risks. Conclusion The compositional transformation substitution analysis considers the constrained and relative nature of food consumption. It is a flexible approach to estimating substitution effects using different patterns to obtain personalised estimation effects and provide individualised dietary recommendations. Keywords Red and processed meat · Dairy products · Animal source foods · Hypertension · Compositional transformation substitution analysis
Background Hypertension is a major risk factor for cardiovascular diseases and the leading risk factor for premature deaths worldwide; in 2016, it contributed to more than 10 million deaths [1]. Between 1975 and 2015, the number of adults with hypertension increased from 594 to 1.13 billion, and this Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00394-020-02423-w) contains supplementary material, which is available to authorized users. * Tong Wang [email protected] 1
Department of Health Statistics, School of Public Health, Shanxi Medical University, 56 Xinjiannanlu Street, Taiyuan 030001, Shanxi, People’s Republic of China
number is predicted to grow to nearly 1.56 billion by 2025 [2, 3]. As the prevalence of hypertension increases,
Data Loading...
