The association of 14-year dietary cholesterol trajectories with the risk of cardio-metabolic diseases, all-cause mortality and serum lipids

Hou, Wanying; Yu, Xinyang; Xiao, Fan; Jiang, Zehui; Shah, Imranullah; Zhang, Yuan; Li, Hongyin; Wang, Yu; Sun, Changhao; Liu, Ying

doi:10.1038/s41430-020-00825-x

Cited by 4 publications

(4 citation statements)

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“…Fussy process steps and additive agents may produce trans-fats and nullify the possible bene ts of polyunsaturated fatty acids on blood lipids [27,39]. Additionally, our study observed that high level of dietary cholesterol intake was more likely to have higher TC, LDL-C level, which consist with the PURE-global and other results [27,40]. Recently, extensive research did not show evidence to support a role of dietary cholesterol in the development of CVD [41,42].…”

Section: Resultsmentioning

confidence: 54%

The Effects of Dietary Nutrients On Serum Liquids in Chinese Dietary: A Community-Based Population Study

Yin

Liu

Mente

et al. 2021

Preprint

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Background To examine the association between dietary nutrients (protein, carbohydrates, total fats, saturated fatty acids [SFA], monounsaturated fatty acids [MUFA], polyunsaturated fatty acids [PUFA], and cholesterol) and various serum liquids in Chinese adults. Methods As a part of Prospective Urban and Rural Epidemiology (PURE) study, 46,285 Chinese participants were recruited. Dietary nutrients from various foods were computed using the Chinese Food Composition Table databases. Blood were collected to test total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C). Results 42,054 participants in PURE-China study were included. Mean TC, LDL-C, HDL-C, and TG were 4.68 ± 0.99 mmol/L, 2.63 ± 0.76 mmol/L, 1.36 ± 0.33 mmol/L, and 1.55 ± 1.09 mmol/L in our study, respectively. Subjects consuming higher proteins were more likely to have higher TC, TG, LDL-C (all Ptrend<0.001). High carbohydrate intake may play a role on reduction of TC (Ptrend<0.001), TG (Ptrend=0.031), LDL-C (Ptrend<0.001) and HDL-C (Ptrend<0.001). Higher fat intake was associated with increase of TC, LDL-C, and HDL-C (all Ptrend <0.001). Unlike SFAs and MUFAs, those consuming higher PUFAs are likely to have higher TG (Ptrend<0.001), but have stable LDL-C (Ptrend=0.136). Conclusions High carbohydrate intake could decrease significantly various liquids, while high-fat and high-protein intake might have harmful impacts on profile of serum liquids. Subjects consuming higher SFAs and MUFAs were more likely to have higher levels of TC and LDL-C, but the intake of PUFAs has no influence on LDL-C level.

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Section: Resultsmentioning

confidence: 54%

The Effects of Dietary Nutrients On Serum Liquids in Chinese Dietary: A Community-Based Population Study

Yin

Liu

Mente

et al. 2021

Preprint

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“…We also excluded one abstract without the required data for a meta-analysis ( 46 ). In addition, we found studies with significant participant overlap, including articles from the National Health and Nutrition Examination Survey (NHANES) ( 16 , 22 ), the Health Professionals Follow-Up Study (HPFS) ( 47 , 48 ), and the China Health and Nutrition Survey (CHNS) ( 14 , 49 ). Since these studies reported risk estimates for similar exposure and outcome variables, we included only the one with higher quality or with the highest number of cases and excluded the duplicate publications ( 16 , 47 , 49 ).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, we found studies with significant participant overlap, including articles from the National Health and Nutrition Examination Survey (NHANES) ( 16 , 22 ), the Health Professionals Follow-Up Study (HPFS) ( 47 , 48 ), and the China Health and Nutrition Survey (CHNS) ( 14 , 49 ). Since these studies reported risk estimates for similar exposure and outcome variables, we included only the one with higher quality or with the highest number of cases and excluded the duplicate publications ( 16 , 47 , 49 ). The articles by Sun et al ( 21 ) and Chen et al ( 24 ) used data from the Women's Health Initiative study, with more complete data presented by Sun et al However, the study by Chen et al was included because it presented the RR in relation to both dietary cholesterol and egg consumption.…”

Section: Resultsmentioning

confidence: 99%

Egg and Dietary Cholesterol Intake and Risk of All-Cause, Cardiovascular, and Cancer Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

et al. 2022

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ObjectiveThis systematic review and meta-analysis of prospective cohort studies examined the associations between egg and dietary cholesterol intake and the risk of mortality from all causes, including cardiovascular disease (CVD) and cancer.MethodsWe searched PubMed, Scopus, ISI Web of Knowledge, and Google Scholar until April 2021, as well as references to the relevant articles retrieved. Random-effects models were used to calculate summary relative risk (RR) and 95% confidence intervals (CIs) for the highest vs. lowest categories of egg and dietary cholesterol intake. Also, linear and non-linear dose–response analyses were conducted to examine the dose-response relationships.ResultsWe included 55 studies, comprising data from 2,772,486 individuals with 228,425, 71,745, and 67,211 cases of all-cause, CVD, and cancer mortality, respectively. Intake of each additional egg per day was associated with a 7% higher risk of all-cause (1.07, 95% CI: 1.02–1.12, I2 = 84.8%) and a 13% higher risk of cancer mortality (1.13, 95% CI: 1.06–1.20, I2 = 54.2%), but was not associated with CVD mortality (1.00, 95% CI: 0.92–1.09, I2 = 81.5%). Non-linear analyses showed increased risks for egg consumption of more than 1.5 and 0.5 eggs/day, respectively. Each 100 mg/day increment in dietary cholesterol intake was associated with a 6% higher risk of all-cause mortality (1.06, 95% CI: 1.03–1.08, I2 = 34.5%) and a 6% higher risk of cancer mortality (1.06, 95% CI: 1.05–1.07, I2 = 0%), but was not associated with CVD mortality (1.04, 95% CI: 0.99–1.10, I2 = 85.9%). Non-linear analyses demonstrated elevated risks of CVD and cancer mortality for intakes more than 450 and 250 mg/day, respectively.Conclusions and RelevanceHigh-dietary intake of eggs and cholesterol was associated with all-cause and cancer mortality. Little evidence for elevated risks was seen for intakes below 0.5 egg/day or 250 mg/day of dietary cholesterol. Our findings should be considered with caution because of small risk estimates and moderate between-study heterogeneity.Systematic Review Registrationhttps://www.crd.york.ac.uk/prospero/display_record.php?RecordID=252564, PROSPERO, identifier: CRD42021252564.

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“…Additionally, the intake of cholesterol and alcohol raised the risk of developing hypertension. Studies indicated that gradually increasing or consistently high cholesterol intake throughout adulthood signi cantly correlates with an elevated risk of hypertension and overall mortality rate due to elevated blood lipids [50]. Alcohol consumption has been found to increase the prevalence of hypertension in both Chinese men and women, particularly among frequent drinkers [51].…”

Section: Association Between Different Food Components and Nutrients ...mentioning

confidence: 99%

Association between the Dietary Inflammatory Index and Hypertension in Middle-Aged and Elderly population in China: Results from a nation-wide cross sectional study

Dong,

Qing-qing,

Jian

et al. 2023

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Background: Evidence on the Association between Dietary Inflammatory Index and Risk of Hypertension among Chinese Population aged 45 and above Objective： To investigate the association between DII and hypertension in Chinese adults aged 45 years and above. Methods： Data was from the China Adults Chronic Diseases and Nutrition Surveillance (2015) for participants who were 45 years of age or above. The DII for each participant was determined through a combination of 3 day 24-hour dietary recall interviews and a food frequency questionnaire. Spatial analysis was employed to investigate the geographic distribution of DII in China. Furthermore, restricted cubic spline models and binary logistic regression analysis were used to assess the relationship between DII and hypertension. Results： A total of 39,282 middle-aged and elderly participants were included in the study, among whom 6,133 had hypertension. The DII scores of participants with hypertension were higher compared to those without hypertension (1.507 vs. 1.447, P = 0.003). There was a significant increasing trend in the proportion of hypertensive individuals as DII scores increase (P for trend = 0.004). Spatial analysis revealed a clear spatial correlation in the national distribution of DII scores (Moran I: 0.252, P = 0.001), with higher DII scores concentrated in the northwest region and lower DII scores concentrated in the southeast region. Restricted cubic spline models and binary logistic regression analysis demonstrated a positive association between DII and hypertension after adjusting for potential confounding factors. Conclusions： Dietary inflammatory index was positively associated with hypertension in Chinese adults aged 45 years and above, and dietary intervention might be a promising method in the prevention of hypertension.

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The association of 14-year dietary cholesterol trajectories with the risk of cardio-metabolic diseases, all-cause mortality and serum lipids

Cited by 4 publications

References 34 publications

The Effects of Dietary Nutrients On Serum Liquids in Chinese Dietary: A Community-Based Population Study

The Effects of Dietary Nutrients On Serum Liquids in Chinese Dietary: A Community-Based Population Study

Egg and Dietary Cholesterol Intake and Risk of All-Cause, Cardiovascular, and Cancer Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies

Association between the Dietary Inflammatory Index and Hypertension in Middle-Aged and Elderly population in China: Results from a nation-wide cross sectional study

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