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Dietary patterns and the risk of CVD and all-cause mortality in older British men.

Atkins, JL; Whincup, PH; Morris, RW; Lennon, LT; Papacosta, O; Wannamethee, SG (2016) Dietary patterns and the risk of CVD and all-cause mortality in older British men. British Journal of Nutrition, 116 (7). pp. 1246-1255. ISSN 1475-2662 https://doi.org/10.1017/S0007114516003147
SGUL Authors: Whincup, Peter Hynes

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Abstract

Dietary patterns are a major risk factor for cardiovascular morbidity and mortality; however, few studies have examined this relationship in older adults. We examined prospective associations between dietary patterns and the risk of CVD and all-cause mortality in 3226 older British men, aged 60-79 years and free from CVD at baseline, from the British Regional Heart Study. Baseline FFQ data were used to generate thirty-four food groups. Principal component analysis identified dietary patterns that were categorised into quartiles, with higher quartiles representing higher adherence to the dietary pattern. Cox proportional hazards examined associations between dietary patterns and risk of all-cause mortality and cardiovascular outcomes. We identified three interpretable dietary patterns: 'high fat/low fibre' (high in red meat, meat products, white bread, fried potato, eggs), 'prudent' (high in poultry, fish, fruits, vegetables, legumes, pasta, rice, wholemeal bread, eggs, olive oil) and 'high sugar' (high in biscuits, puddings, chocolates, sweets, sweet spreads, breakfast cereals). During 11 years of follow-up, 899 deaths, 316 CVD-related deaths, 569 CVD events and 301 CHD events occurred. The 'high-fat/low-fibre' dietary pattern was associated with an increased risk of all-cause mortality only, after adjustment for confounders (highest v. lowest quartile; hazard ratio 1·44; 95 % CI 1·13, 1·84). Adherence to a 'high-sugar' diet was associated with a borderline significant trend for an increased risk of CVD and CHD events. The 'prudent' diet did not show a significant trend with cardiovascular outcomes or mortality. Avoiding 'high-fat/low-fibre' and 'high-sugar' dietary components may reduce the risk of cardiovascular events and all-cause mortality in older adults.

Item Type: Article
Additional Information: © The Authors 2016. This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.
Keywords: A posteriori dietary patterns, BRHS British Regional Heart Study, CRP C-reactive protein, HR hazard ratio, ICD-9 International Classification of Diseases, MI myocardial infarction, SRRE summary relative risk estimates, ninth revision, vWF von Willebrand factor, CVD, Mortality, Older adults, Principal component analysis, Nutrition & Dietetics, 0702 Animal Production, 1111 Nutrition And Dietetics, 0908 Food Sciences
SGUL Research Institute / Research Centre: Academic Structure > Population Health Research Institute (INPH)
Journal or Publication Title: British Journal of Nutrition
ISSN: 1475-2662
Language: ENG
Dates:
DateEvent
13 September 2016Published Online
1 October 2016Published
4 August 2016Accepted
Publisher License: Creative Commons: Attribution 4.0
PubMed ID: 27620002
Go to PubMed abstract
URI: https://openaccess.sgul.ac.uk/id/eprint/108300
Publisher's version: https://doi.org/10.1017/S0007114516003147

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