Degree of Concordance With DASH Diet Guidelines and Incidence of Hypertension and Fatal Cardiovascular Disease

Folsom, Aaron R.; Parker, Emily D.; Harnack, Lisa

doi:10.1016/j.amjhyper.2006.09.003

Cited by 210 publications

(230 citation statements)

References 17 publications

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“…While the HEI has been associated with lower risk of CVD only in women (48,49) , its variantthe AHEI -has been associated with lower risks of CVD in both women and men (35) . Adherence to a DASH-type diet has been the only dietary pattern shown to be inversely associated with the long-term incidence of hypertension in a large prospective cohort, the Iowa Women's Health Study, including 20 993 women (50) . Not surprisingly, we also found a protective association also for this pattern against the risk of hypertension.…”

Section: Discussionmentioning

confidence: 99%

Hypothesis-oriented food patterns and incidence of hypertension: 6-year follow-up of the SUN (Seguimiento Universidad de Navarra) prospective cohort

Toledo

Carmona-Torre

Alonso

et al. 2009

Public Health Nutr.

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Objective: To study the association between adherence to several a priori-defined healthy food patterns and the risk of hypertension. Design: Prospective, multipurpose, dynamic cohort study (recruitment permanently open). We followed up 10 800 men and women (all of them university graduates), who were initially free of hypertension, for a variable period (range 2-6 years, median 4?6 years). During follow-up, 640 participants reported a new medical diagnosis of hypertension. Baseline diet was assessed using a validated 136-item FFQ. Validated information about non-dietary potential confounders was also gathered. We calculated adherence to fifteen different hypothesisoriented food patterns and assessed the association between each of them and incident hypertension using multivariable Cox models. Setting: The SUN (Seguimiento Universidad de Navarra -University of Navarra Follow-up) Project, Spain. Subjects: Participants recruited to the SUN cohort before October 2005 were eligible for inclusion; after excluding those with self-reported hypertension or CVD at baseline, or with extreme total energy intake, data of 10 800 were analysed. Results: Higher adherence to the DASH (Dietary Approaches to Stop Hypertension) diet (range of the score: 0 to 5) was significantly associated with a lower risk for developing hypertension (P for trend 5 0?02). The other food patterns showed no significant association with incident hypertension. Conclusions: Our results support a long-term protection of the DASH diet against the incidence of hypertension, but we found no evidence of a similar inverse association with hypertension for any other a priori-defined healthy food pattern.

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Section: Discussionmentioning

confidence: 99%

Hypothesis-oriented food patterns and incidence of hypertension: 6-year follow-up of the SUN (Seguimiento Universidad de Navarra) prospective cohort

Toledo

Carmona-Torre

Alonso

et al. 2009

Public Health Nutr.

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“…17,18 Food items on the MAP FFQ were assigned to 7 DASH food groups, and 3 components, the proportion of energy from total fat, from saturated fat, and milligrams sodium per day, were computed using the Harvard nutrient database. The composite DASH diet accordance score (0-10) was calculated 19 with further modifications 20 (table e-1 on the Neurology ® Web site at Neurology.org). The MedDiet score (MedDietScore) 21 is based on intakes of alcohol and 10 food groups.…”

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confidence: 99%

Relation of DASH- and Mediterranean-like dietary patterns to cognitive decline in older persons

Tangney¹,

Li²,

Wang³

et al. 2014

Neurology

225

159

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Objectives: We examined whether accordance to the DASH (Dietary Approach to Stop Hypertension) and Mediterranean diets is associated with slower cognitive decline in a prospective Chicago cohort study of older persons, the Memory and Aging Project. Methods:The sample comprised 826 Memory and Aging Project participants (aged 81.5 6 7.1 years) who completed a 144-item food frequency questionnaire at baseline and 2 or more cognitive assessments over 4.1 years. Dietary scores were computed for accordance to the DASH diet (0-10) and the Mediterranean diet (MedDietScore) (0-55). For both, higher scores reflect greater accordance. Both patterns share at least 3 common food components. Cognitive function was assessed annually with 19 cognitive tests from which global cognitive scores and summary measures are computed. Results:The mean global cognitive score at baseline was 0.12 (range, 23.23 to 1.60) with an overall mean annual change in score of 20.08 standardized units. Only 13 participants had possible dementia. The mean DASH score was 4.1 (range, 1.0-8.5) and the MedDietScore was 31.3 (range, 18-46). In mixed models adjusted for covariates, a 1-unit difference in DASH score was associated with a slower rate of global cognitive decline by 0.007 standardized units (standard error of estimate 5 0.003, p 5 0.03). Similarly, a 1-unit-higher MedDietScore was associated with a slower rate of global cognitive decline by 0.002 standardized units (standard error of estimate 5 0.001, p 5 0.01).Conclusions: These findings support the hypothesis that both the DASH and Mediterranean diet patterns are associated with slower rates of cognitive decline in the same cohort of older persons.

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“…One way of including these criteria in this initial stage is through the identification of the ingredients high in sodium, always preferring fresh foods. Such choices are also suggested in the literature 33 , as well as in the Canadian Guide. Examples of these practices include preferring fresh vegetables instead of canned vegetables and marinating meats with olive oil and fruit juices instead of ready sauces 23 .…”

Section: Discussionmentioning

confidence: 99%

Development of a method for controlling salt and sodium use during meal preparation for food services

et al. 2013

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ObjectiveThe study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. MethodsThe method was conceived and perfected during a study case in a commercial food service located in Florianópolis, Santa Catarina, Brazil. Data were collected from technical cards, recipes and measurements during food preparation. The preparations were monitored and compared with criteria about the use of salt and sodium found in the literature. Critical control points were identified and corrective measures were proposed. ResultsThe result was a method consisting of 9 stages: (1) determination of the sodium content in the ingredients; (2 and 3) analysis of menu planning and sodium content; (4) follow-up of food preparation; (5) estimate of the

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Degree of Concordance With DASH Diet Guidelines and Incidence of Hypertension and Fatal Cardiovascular Disease

Cited by 210 publications

References 17 publications

Hypothesis-oriented food patterns and incidence of hypertension: 6-year follow-up of the SUN (Seguimiento Universidad de Navarra) prospective cohort

Hypothesis-oriented food patterns and incidence of hypertension: 6-year follow-up of the SUN (Seguimiento Universidad de Navarra) prospective cohort

Relation of DASH- and Mediterranean-like dietary patterns to cognitive decline in older persons

Development of a method for controlling salt and sodium use during meal preparation for food services

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