The Relationship between Environmental Tobacco Smoke Exposure and Cardiovascular Disease and the Potential Modifying Effect of Diet in a Prospective Cohort among American Indians: The Strong Heart Study

Rajkumar, Sarah; Fretts, Amanda M.; Howard, Barbara V.; Yeh, Fawn; Clark, Maggie L.

doi:10.3390/ijerph14050504

Cited by 8 publications

(5 citation statements)

References 35 publications

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“…In addition, smoking is well known as a risk factor for cardiovascular disease, and results from a strong heart-based study exploring the potential moderating effects of several dietary nutrients with high antioxidant activity on cardiovascular disease in relation to exposure to environmental tobacco smoke showed that participants exposed to environmental tobacco smoke had a higher risk of cardiovascular disease compared with those not exposed, and a greater risk of cardiovascular disease compared with those who had higher vitamin E intake, as well as a greater risk of cardiovascular disease compared with those who had higher vitamin E intake, as well as a greater risk of cardiovascular disease compared with those who had higher vitamin E intake. The effects of environmental tobacco smoke on cardiovascular disease incidence were greater in those with low vitamin E intake compared to those with high vitamin E intake ( 47 ). Of note, the three study centers in the Strong Heart Study reported different smoking prevalence rates and used self-reported exposure to environmental tobacco smoke, making it difficult to differentiate between smoking, secondhand smoke, and thirdhand smoke, which limits the generalization of the results.…”

Section: Discussionmentioning

confidence: 99%

Associations between composite dietary antioxidant index and estimated 10-year atherosclerotic cardiovascular disease risk among U.S. adults

Zhang,

Lu,

et al. 2023

Front. Nutr.

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BackgroundAtherosclerotic cardiovascular disease (ASCVD) remains the leading cause of death and disability both in U.S. and worldwide. Antioxidants have been proved critical in mitigating the development of atherosclerosis. This study aimed to investigate the associations between composite dietary antioxidant index (CDAI) and estimated 10-year ASCVD risk among U.S. adults.MethodsData extracted from the National Health and Nutrition Examination Survey were analyzed. A total of 10,984 adults aged 18 years and above were included in this study. CDAI was calculated based on the dietary intake reported in their 24-h recall interviews. The estimated 10-year ASCVD risk was calculated via Pooled Cohort Equations (PCE).ResultsAfter adjusting potential confounders, it was indicated that CDAI score was negatively correlated with 10-year ASCVD risk (OR 0.97, 95% CI 0.95–0.99). Stratify CDAI score by quartile, results showed that participants in the second, third, and fourth quartiles had lower ASCVD odds ratio (Q2: OR 0.87, 95% CI 0.69–1.09; Q3: OR 0.78, 95% CI 0.62–0.98; Q4: OR 0.74, 95% CI 0.59–0.94) than those in the first quartile (Q1, lowest CDAI score group), which was confirmed by the trend test as well (p < 0.05). Subgroup analyses stratified by sex, age, race/ethnicity, and smoking status did not show significant effect modification.ConclusionHigher dietary antioxidants intake is associated with lower ASCVD risk among U.S. adults, for which policymakers and healthcare professionals may consider increasing the consumption of antioxidant-rich foods as a preventive strategy for ASCVD.

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Section: Discussionmentioning

confidence: 99%

Associations between composite dietary antioxidant index and estimated 10-year atherosclerotic cardiovascular disease risk among U.S. adults

Zhang,

Lu,

et al. 2023

Front. Nutr.

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“…9,10,29,30 Notably, a recent study reported that diets low in vitamin E may increase the harmful effects of tobacco smoke on cardiovascular disease. 31 In our study, vitamin E intake was the only nutrient that demonstrated a change over time, with intakes at six months being significantly higher than intakes 3 months. The epidemiologic evidence relating fruit and vegetable intake to a reduction in CAD may be explained, at least in part, by the antioxidant content of these foods and the role of these antioxidants in preventing oxidative changes to low-density lipoproteins (LDL).…”

Section: Discussionmentioning

confidence: 44%

Dietary Micronutrient Intake of Participants in a “Partners Together in Health” Cardiac Rehabilitation Intervention

Jensen

Yates

Lyden

et al. 2018

Journal of Cardiopulmonary Rehabilitation and Prevention

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Purpose Current guidelines for cardiovascular health emphasis a “dietary pattern” approach that could be expected to increase intakes of micronutrients in addition to altering the macronutrient profile. However, the effect of interventions such as cardiac rehabilitation (CR) on the micronutrient quality of the diet has not been evaluated. Therefore, the goal of this study was to investigate changes in micronutrient intake of CR participants over time. Methods This was a secondary analysis of data from a randomized clinical trial that assessed the effects of the Partners Together in Health (PaTH) Intervention on physical activity and healthy eating behaviors. The intake of 9 micronutrients important in cardiovascular health was assessed from 3-day food records. A Micronutrient Adequacy Score was evaluated at 3 time points (baseline, 3 and 6 months). Changes over time in micronutrient intake were assessed using a general linear model. Results 68 participants who were enrolled in the PaTH interventional trial completed the study. There was no difference in the mean micronutrient score at any time point (p=0.55). Intake of individual micronutrients did not improve over the 6 month time frame with the exception of vitamin E, (8.7 mg vs. 6.5 mg for at 6 vs. 3 months, p=0.02). The proportion of participants with intakes meeting the Dietary Recommended Intake for each nutrient also remained the same over time. Conclusion Although CR programs may be effective in altering the macronutrient composition, improvements to overall diet quality may be tempered by a lack of improvement in intake of micronutrients.

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“…However, the risk of heart disease is still higher in this group compared to nonsmokers who also follow a heart-healthy diet (3). Rajkumar et al discovered that second-hand smokers who consume more vitamin have a reduced risk of developing CVDs compared to those who consume less E (39). While some studies have highlighted the crucial function of nutrition in maintaining good health, they suggest that diet not impact the relationship between smoking and disease.…”

Section: Discussionmentioning

confidence: 99%

Cigarette smoking and cardiovascular disease incidence and all-cause mortality: the modifying role of diet quality

Norouzzadeh,

Teymoori,

Farhadnejad

et al. 2023

Preprint

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Background This study examines the potential long-term interaction between smoking and diet as modifiable risk factors concerning cardiovascular disease (CVD) incidence and all-cause mortality in the Tehran Lipid and Glucose Study framework. Method The study followed 955 smokers from the third and fourth examinations and collected dietary data using a food frequency questionnaire to calculate three different diet quality indices (DQIs): DQI-international, DQI-revised, and Mediterranean-DQI. Current smokers were classified according to smoking intensity and pack-year index. Cox proportional hazards regression models were used to determine the HR (95% CI) of the impact of DQIs, smoking status, and their interaction on CVD incidence and all-cause mortality. Result Over a follow-up period of almost 8 years, 94 cases of CVD (9.8%) and 40 cases of mortality (4.2%) were documented. Although no significant association was found between adherence to the DQI-I and DQI-R indices and the studied outcomes, the study found that lower diet quality based on the Med-DQI was associated with a higher risk of mortality among current smokers (HR: 3.45; 95%CI:1.12, 10.57). Light smokers with higher scores on the DQI-I and DQI-R, compared to heavy smokers with poor diet quality, had a lower risk of CVD incidence (HR: 0.35; 95%CI: 0.35, 0.83) and mortality (HR: 0.20; 95%CI:0.05, 0.77), respectively. Smoking cessation reduced mortality risk (HR: 0.35; 95%CI:0.12, 1.03), and this risk reduction was greater when accompanied by improved diet quality (HR: 0.10; 95%CI:0.02, 0.45). Conclusion Improving diet quality and quitting smoking can lower the risk of CVD and mortality for smokers.

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The Relationship between Environmental Tobacco Smoke Exposure and Cardiovascular Disease and the Potential Modifying Effect of Diet in a Prospective Cohort among American Indians: The Strong Heart Study

Cited by 8 publications

References 35 publications

Associations between composite dietary antioxidant index and estimated 10-year atherosclerotic cardiovascular disease risk among U.S. adults

Associations between composite dietary antioxidant index and estimated 10-year atherosclerotic cardiovascular disease risk among U.S. adults

Dietary Micronutrient Intake of Participants in a “Partners Together in Health” Cardiac Rehabilitation Intervention

Cigarette smoking and cardiovascular disease incidence and all-cause mortality: the modifying role of diet quality

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