Poor diet, known to be associated with risk for CVD, was associated with more than 400,000 deaths in 2015, according to results presented at the American Heart Association’s Epidemiology and Prevention/Lifestyle and Cardiometabolic Health Scientific Sessions.
Afshin and Patrick J. Sur, an MPH candidate at the University of Washington, examined data related to CVD-related deaths in 2015 and quantified the relationship between CVD death and suboptimal intake of 11 dietary factors: vegetables, fruits, whole grains, nuts, sugar-sweetened beverages, processed meat, seafood omega-3 fatty acids, trans fatty acids, polyunsaturated fatty acids, fiber and sodium. Additional information regarding each dietary factor’s intake was gathered from the National Health and Nutrition Examination Survey.
The most common dietary risk factors linked to CVD-related death were low consumption of vegetables (99,530 CVD deaths [11.5%]; 95% UI, 45,370-161,100), low intake of nuts (100,460 CVD deaths [11.6%]; 95% UI, 59,690-148,480), excess sodium (77,260 CVD deaths [9%]; 95% UI, 22,760-169,690) and low consumption of whole grains (89,670 CVD deaths [10.4%]; 95% UI, 52,300-132,980).
“Other top dietary risks for [CVD] death include low intake of fruit, low intake of seafood omega-3 fatty acids and high intake of trans fats,” Afshin said.
“By understanding which specific dietary habits increase risk of [CVD] death the most, cardiologists and other clinicians can better help their patients develop tailored eating plans for themselves and their families,” he told Cardiology Today. – by Darlene Dobkowski
Afshin A, Sur PJ. Presentation 15. Presented at: Epidemiology and Prevention/Lifestyle and Cardiometabolic Health Scientific Sessions; March 7-10, 2017; Portland, Ore.