{"id":8394,"date":"2017-08-30T12:11:17","date_gmt":"2017-08-30T10:11:17","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=8394"},"modified":"2017-08-30T12:11:17","modified_gmt":"2017-08-30T10:11:17","slug":"high-carbohydrate-intake-higher-risk-of-mortality","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/high-carbohydrate-intake-higher-risk-of-mortality\/","title":{"rendered":"High carbohydrate intake, higher risk of mortality"},"content":{"rendered":"
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The relationship between macronutrients and cardiovascular disease<\/strong> and mortality<\/strong> is controversial. Most available data are from European and North American populations where nutrition excess <\/strong>is more likely, so their applicability to other populations is unclear.<\/p>\n

Methods<\/em><\/strong><\/p>\n

The Prospective Urban Rural Epidemiology (PURE)<\/strong> study is a large, epidemiological cohort study<\/strong> of individuals aged 35\u201370 years (enrolled between Jan 1, 2003, and March 31, 2013) in 18 countries with a median follow-up of 7\u00b74 years (IQR 5\u00b73\u20139\u00b73). Dietary intake of 135\u2008335 individuals was recorded using validated food frequency questionnaires. The primary outcomes were total mortality and major cardiovascular events<\/strong> (fatal cardiovascular disease, non-fatal myocardial infarction, stroke, and heart failure). Secondary outcomes were all myocardial infarctions, stroke, cardiovascular disease mortality, and non-cardiovascular disease mortality<\/strong>. Participants were categorised into quintiles of nutrient intake (carbohydrate, fats, and protein<\/strong>) based on percentage of energy provided by nutrients. We assessed the associations between consumption of carbohydrate<\/strong>, total fat<\/strong>, and each type of fat with cardiovascular disease<\/strong> and total mortality. We calculated hazard ratios (HRs) using a multivariable Cox frailty model with random intercepts to account for centre clustering.<\/p>\n

Findings<\/em><\/strong><\/p>\n

During follow-up, we documented 5796 deaths and 4784 major cardiovascular disease events. Higher carbohydrate intake was associated with an increased risk of total mortality<\/strong> (highest [quintile 5] vs lowest quintile [quintile 1] category, HR 1\u00b728 [95% CI 1\u00b712\u20131\u00b746], ptrend=0\u00b70001) but not with the risk of cardiovascular disease<\/strong> or cardiovascular disease mortality. Intake of total fat and each type of fat was associated with lower risk of total mortality <\/strong>(quintile 5 vs quintile 1, total fat: HR 0\u00b777 [95% CI 0\u00b767\u20130\u00b787], ptrend<0\u00b70001; saturated fat, HR 0\u00b786 [0\u00b776\u20130\u00b799], ptrend=0\u00b70088; monounsaturated fat: HR 0\u00b781 [0\u00b771\u20130\u00b792], ptrend<0\u00b70001; and polyunsaturated fat: HR 0\u00b780 [0\u00b771\u20130\u00b789], ptrend<0\u00b70001). Higher saturated fat intake was associated with lower risk of stroke<\/strong> (quintile 5 vs quintile 1, HR 0\u00b779 [95% CI 0\u00b764\u20130\u00b798], ptrend=0\u00b70498). Total fat and saturated and unsaturated fats were not significantly associated with risk of myocardial infarction or cardiovascular disease mortality<\/strong>.<\/p>\n

Interpretation<\/em><\/strong><\/p>\n

High carbohydrate intake was associated with higher risk of total mortality<\/strong>, whereas total fat and individual types of fat were related to lower total mortality. Total fat and types of fat were not associated with cardiovascular disease<\/strong>, myocardial infarction, or cardiovascular disease mortality, whereas saturated fat had an inverse association with stroke<\/strong>. Global dietary guidelines should be reconsidered<\/strong> in light of these findings.<\/p>\n

 <\/p>\n

Source: The Lancet<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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