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Dietary approach to stop hypertension diet and risk of coronary artery disease: a meta-analysis of prospective cohort studies

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单位: [1]Intensive Care Unit, Department of Critical Care Medicine, Beijing Friendship Hospital, Capital Medical University, Beijing, China [2]Department of Paediatrics, Zhengzhou Central Hospital, Zhengzhou University, Zhengzhou, China
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关键词: Coronary artery disease meta-analysis epidemiology healthy diet

摘要:
Adherence to the Dietary Approaches to Stop Hypertension (DASH) diet can lower blood pressure, but its role in preventing coronary artery disease (CAD) remains in debate. Thus, we performed a meta-analysis of prospective cohort studies to address this issue. We carried out a systematical search in databases of PubMed and Embase to screen out eligible publications. Relative risks (RRs) of CAD in the included studies were summarised using random-effect meta-analysis. Dose-response association between DASH diet score and CAD risk was also evaluated. Seven prospective studies were finally included, with a total of 377,725 participants and 15,074 CAD cases. Compared to lower adherence, higher adherence to the DASH diet was associated a decreased risk of CAD (RR 0.82, 95% confidence interval [CI]: 0.78-0.87). Subgroup and sensitivity analyses supported the preventive effects of DASH diet against CAD, and there was no indication of publication bias. For a curvilinear dose-response pattern, the RRs (95% CIs) of CAD for the 4 knots (5th, 35th, 65th and 95th percentiles) of DASH diet score were 0.93 (0.89-0.98), 0.87 (0.80-0.95), 0.81 (0.72-0.90) and 0.74 (0.68-0.82), respectively. For a linear dose-response manner, each 4-point increase in the DASH diet score could reduce the risk of CAD by 5% (RR 0.95, 95% CI: 0.94-0.97). The results of our study indicate that higher adherence to the DASH diet confers a reduced risk of developing CAD.

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出版当年[2018]版:
大类 | 3 区 工程技术
小类 | 3 区 食品科技 4 区 营养学
最新[2025]版:
大类 | 2 区 农林科学
小类 | 3 区 食品科技 4 区 营养学
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出版当年[2017]版:
Q2 FOOD SCIENCE & TECHNOLOGY Q3 NUTRITION & DIETETICS
最新[2023]版:
Q2 FOOD SCIENCE & TECHNOLOGY Q2 NUTRITION & DIETETICS

影响因子: 最新[2023版] 最新五年平均[2021-2025] 出版当年[2017版] 出版当年五年平均[2013-2017] 出版前一年[2016版] 出版后一年[2018版]

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第一作者单位: [1]Intensive Care Unit, Department of Critical Care Medicine, Beijing Friendship Hospital, Capital Medical University, Beijing, China
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通讯机构: [1]Intensive Care Unit, Department of Critical Care Medicine, Beijing Friendship Hospital, Capital Medical University, Beijing, China [*1]Intensive Care Unit, Beijing Friendship Hospital, Capital Medical University, Beijing 100050, China.
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