Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi All, The below seems to outline how foods can predispose heart disease. The paper is pdf-available. Although it is only a case-control study, it was of interest potentially that not BMI but caloric intake were associated with heart disease. Protein and meat were risks, but fish was not a risk, for heart disease. Zyriax BC, Boeing H, Windler E. Nutrition is a powerful independent risk factor for coronary heart disease in women-The CORA Study: a population-based case-control study. Eur J Clin Nutr. 2005 Oct;59(10):1201-7. PMID: 16034361 Background: It is still common practice to rely mostly on drug treatment for preventing cardiovascular disease, although a healthy nutrition has been defined that may prevent most premature cardiovascular events. Objectives: This research raises the question of the magnitude of the effect of nutrition on cardiovascular disease independent of that of clinical risk factors, which are the targets of drug therapy. Design: The study of coronary risk factors for atherosclerosis in women compares clinical, biochemical, and lifestyle factors in 200 consecutive pre- and postmenopausal women with incident coronary heart disease (CHD) to those in 255 age-matched population-based controls. Results: Cases reported a higher intake of energy, predominantly through animal fat and protein reflected by a higher consumption of meat and sausage, while controls ate more fruit and vegetables. Multivariate analysis adjusted for clinical risk factors depicted a high intake of meat and sausage and a low consumption of fruit and vegetables as independent risk factors with an odds ratio of 2.5 (95% confidence interval 1.1-5.7) and 0.7 (95% confidence interval 0.5-1.0) for each 100 g per day, respectively. These dietary factors were found to be significantly more pronounced in cases with any clinical risk factor identified in this population as compared to controls with the same risk factors. Conclusions: The CORA-study clearly indicates a major impact of dietary habits on CHD in women independent of, and additive to, that of conventional risk factors. Thus, in clinical practice, the potential of nutrition as part of a healthy lifestyle is commonly greatly underestimated in favour of drug treatment. .... Table 1. Clinical and dietary characteristics as percentage of cases or controls or as mean and standard deviation (s.d.) ................................ Cases Controls P-value ................................ Clinical characteristics ................................ Age (y) 64.0±9.8 64.5±10.1 Postmenopause 88.50% 85.90% Acute myocardial infarction 57% 0% Other symptoms of CHD 43% 0% BMI=/>25 49% 49% NS WHR=/>0.85 65% 26% <0.0001 Hypertension 88% 57% <0.0001 Type II diabetes 24% 7% <0.0001 Diabetes or insulin resistance 58% 21% <0.0001 LDL-cholesterol >3.4 mmol/l (4130 mg/dl) 54% 59% NS HDL-cholesterol <1.3 mmol/l (<50 mg/dl) 51% 19% 0.0001 Lipoprotein(a) <250 mg/l 44% 25% 0.0001 Current smokers 41% 29% 0.01 Metabolic syndrome 55% 18% <0.0001 Daily intake of nutrients .................................. Energy (cal) 18037341 1678±366 <0.0001 Protein (g) 69±14 61±15 <0.0001 Animal protein (g) 45±12 38±13 <0.0001 Carbohydrates (g) 200±42 192±47 0.01 Total fat (g) 75±19 66±18 <0.0001 Animal fat (g) 55±20 48±18 <0.0001 Cholesterol (mg) 275±101 233±78 <0.0001 Alcohol (g) 4.0±6.1 7.1±89 <0.0001 Daily intake of food groups .................................. Meat (g) 70±33 49±30 <0.0001 Red meat (g) 47±27 32±24 <0.0001 Sausage (g) 69±14 61±15 <0.0001 Fish (g) 26±21 25±22 NS Milk, dairy products (g) 200±147 188±136 NS Cheese (g) 32±14 30±19 NS Fruit (g) 105±69 137±87 <0.0001 Vegetables (g) 96±37 113±47 <0.0001 Raw vegetables (salad) (g) 36±27 47±29 <0.0001 Alcoholic beverages (g) 56±108 90±127 <0.0001 ............................. .... Table 2. Mean and standard deviation (s.d.) of daily dietary intake in subgroups ............................ Energy (cal) Fat (g) Cases Controls Cases Controls Categories Mean ± 1 s.d. P-value Mean ± 1 s.d. P-value ........................... Smoking 1874±354 1647±366 <0.001 80±20 65±17 <0.0001 Diabetes or insulin resistance 1815±345 1703±355 <0.05 77±21 68±18 <0.01 Hypertension 1811±328 1673±324 <0.0001 76±19 67±17 <0.0001 HDL <1.5 mmol/l 1809±332 1677±356 <0.05 76±19 65±16 <0.01 WHR =/>0.85 1792±356 1679±325 <0.05 75±20 66±16 <0.01 Family history of CHD 1794±336 1645±312 <0.001 74±19 65±16 <0.001 .......................... .... Table 3 Odds ratios of dietary factors and clinical parameters for CHD ========================= Variables P-value Odds ratio 95% confidence interval ======================== Association of dietary factors with CHD ......................... Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 Fruit, vegetables (per 100 g) 0.0003 0.611 0.462–0.790 Alcohol (per 10 g) 0.0002 0.445 0.280–0.668 Association of clinical parameters with CHD ............................. Diabetes, insulin resistance 0.0004 2.563 1.524–4.325 Hypertension <0.0001 3.599 1.982–6.769 WHR =/>0.85 <0.0001 3.389 2.069–5.586 HDL–cholesterol =/>1.5 mmol/l 0.0012 0.419 0.247–0.710 Lipoprotein(a) >250 mg/l 0.0070 2.035 1.217–3.429 Association of dietary factors and clinical parameters with CHD ............................. Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 Fruit, vegetables (per 100 g) 0.0005 0.711 0.516–0.980 Alcohol (per 10 g) 0.0175 0.969 0.942–0.997 Diabetes, insulin resistance 0.0018 3.353 1.635–6.880 Hypertension 0.0004 3.065 1.364–6.887 WHR =/>0.85 <0.0001 2.855 1.374–5.930 HDL-cholesterol =/>1.5 mmol/l 0.0090 0.482 0.237–0.981 Lipoprotein(a) >250 mg/l 0.0179 2.207 1.064–4.578 ========================== Al Pater, PhD; email: old542000@... __________________________________ - PC Magazine Editors' Choice 2005 http://mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi folks: This is a pretty interesting study. It really does seem to cast meat in a poor light, and alcoholic beverages show up impressively well. There is one detail I do not quite understand, though. Perhaps someone could enlighten us/me, please. The following appear in table 3: ----------------------------------------------- Table 3 Odds ratios of dietary factors and clinical parameters for CHD ========================= Variables P-value Odds ratio 95% confidence interval ======================== Association of dietary factors with CHD ......................... Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 .............. and: Association of dietary factors and clinical parameters with CHD ............................. Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 ----------------------------------------------- The data columns represent: product / serving /p-value /risk / 95%CI So in the first case meat seems to confer a very large 4.79 times risk of CHD; while in the second case only a, still-large, 2.546 times risk. IOW my question is " how does the introduction of 'clinical parameters' apparently reduce risk fairly dramatically? " I would have thought that the risk would have been even greater if someone not only ate lots of meat but also had high LDL and blood pressure and low HDL. But it appears to me to be saying the opposite. Or am I out to lunch here? TY for any help. Rodney. --- In , Al Pater <old542000@y...> wrote: > Zyriax BC, Boeing H, Windler E. > Nutrition is a powerful independent risk factor for coronary heart disease in > women-The CORA Study: a population-based case-control study. > Eur J Clin Nutr. 2005 Oct;59(10):1201-7. > PMID: 16034361 ....................................................................... ........................... > > ... Table 3 Odds ratios of dietary factors and clinical parameters for CHD > ========================= > Variables P-value Odds ratio 95% confidence interval > ======================== > Association of dietary factors with CHD > ........................ > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 > Fruit, vegetables (per 100 g) 0.0003 0.611 0.462–0.790 > Alcohol (per 10 g) 0.0002 0.445 0.280–0.668 > > Association of clinical parameters with CHD > ............................ > Diabetes, insulin resistance 0.0004 2.563 1.524–4.325 > Hypertension <0.0001 3.599 1.982–6.769 > WHR =/>0.85 <0.0001 3.389 2.069–5.586 > HDL–cholesterol =/>1.5 mmol/l 0.0012 0.419 0.247–0.710 > Lipoprotein(a) >250 mg/l 0.0070 2.035 1.217–3.429 > > Association of dietary factors and clinical parameters with CHD > ............................ > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > Fruit, vegetables (per 100 g) 0.0005 0.711 0.516–0.980 > Alcohol (per 10 g) 0.0175 0.969 0.942–0.997 > Diabetes, insulin resistance 0.0018 3.353 1.635–6.880 > Hypertension 0.0004 3.065 1.364–6.887 > WHR =/>0.85 <0.0001 2.855 1.374–5.930 > HDL-cholesterol =/>1.5 mmol/l 0.0090 0.482 0.237–0.981 > Lipoprotein(a) >250 mg/l 0.0179 2.207 1.064–4.578 > ========================== > > Al Pater, PhD; email: old542000@y... > > > > __________________________________ > - PC Magazine Editors' Choice 2005 > http://mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi folks: This is a pretty interesting study. It really does seem to cast meat in a poor light, and alcoholic beverages show up impressively well. There is one detail I do not quite understand, though. Perhaps someone could enlighten us/me, please. The following appear in table 3: ----------------------------------------------- Table 3 Odds ratios of dietary factors and clinical parameters for CHD ========================= Variables P-value Odds ratio 95% confidence interval ======================== Association of dietary factors with CHD ......................... Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 .............. and: Association of dietary factors and clinical parameters with CHD ............................. Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 ----------------------------------------------- The data columns represent: product / serving /p-value /risk / 95%CI So in the first case meat seems to confer a very large 4.79 times risk of CHD; while in the second case only a, still-large, 2.546 times risk. IOW my question is " how does the introduction of 'clinical parameters' apparently reduce risk fairly dramatically? " I would have thought that the risk would have been even greater if someone not only ate lots of meat but also had high LDL and blood pressure and low HDL. But it appears to me to be saying the opposite. Or am I out to lunch here? TY for any help. Rodney. --- In , Al Pater <old542000@y...> wrote: > Zyriax BC, Boeing H, Windler E. > Nutrition is a powerful independent risk factor for coronary heart disease in > women-The CORA Study: a population-based case-control study. > Eur J Clin Nutr. 2005 Oct;59(10):1201-7. > PMID: 16034361 ....................................................................... ........................... > > ... Table 3 Odds ratios of dietary factors and clinical parameters for CHD > ========================= > Variables P-value Odds ratio 95% confidence interval > ======================== > Association of dietary factors with CHD > ........................ > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 > Fruit, vegetables (per 100 g) 0.0003 0.611 0.462–0.790 > Alcohol (per 10 g) 0.0002 0.445 0.280–0.668 > > Association of clinical parameters with CHD > ............................ > Diabetes, insulin resistance 0.0004 2.563 1.524–4.325 > Hypertension <0.0001 3.599 1.982–6.769 > WHR =/>0.85 <0.0001 3.389 2.069–5.586 > HDL–cholesterol =/>1.5 mmol/l 0.0012 0.419 0.247–0.710 > Lipoprotein(a) >250 mg/l 0.0070 2.035 1.217–3.429 > > Association of dietary factors and clinical parameters with CHD > ............................ > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > Fruit, vegetables (per 100 g) 0.0005 0.711 0.516–0.980 > Alcohol (per 10 g) 0.0175 0.969 0.942–0.997 > Diabetes, insulin resistance 0.0018 3.353 1.635–6.880 > Hypertension 0.0004 3.065 1.364–6.887 > WHR =/>0.85 <0.0001 2.855 1.374–5.930 > HDL-cholesterol =/>1.5 mmol/l 0.0090 0.482 0.237–0.981 > Lipoprotein(a) >250 mg/l 0.0179 2.207 1.064–4.578 > ========================== > > Al Pater, PhD; email: old542000@y... > > > > __________________________________ > - PC Magazine Editors' Choice 2005 > http://mail. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi All, What may explain the results is that, for the variables examined in each group, the variables are corrected for all the other variables within that group. Correcting sausages with the clinical variables may reduce the risk. --- Rodney <perspect1111@...> wrote: > Hi folks: > > This is a pretty interesting study. It really does seem to cast meat > in a poor light, and alcoholic beverages show up impressively well. > > There is one detail I do not quite understand, though. Perhaps > someone could enlighten us/me, please. The following appear in table > 3: > > ----------------------------------------------- > Table 3 Odds ratios of dietary factors and clinical parameters for CHD > ========================= > Variables P-value Odds ratio 95% confidence interval > ======================== > Association of dietary factors with CHD > ........................ > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 .............. > > and: > > Association of dietary factors and clinical parameters with CHD > ............................ > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > ----------------------------------------------- > > The data columns represent: > > product / serving /p-value /risk / 95%CI > > So in the first case meat seems to confer a very large 4.79 times > risk of CHD; while in the second case only a, still-large, 2.546 > times risk. IOW my question is " how does the introduction > of 'clinical parameters' apparently reduce risk fairly dramatically? " > > I would have thought that the risk would have been even greater if > someone not only ate lots of meat but also had high LDL and blood > pressure and low HDL. But it appears to me to be saying the > opposite. Or am I out to lunch here? TY for any help. > > Rodney. > > > > > Zyriax BC, Boeing H, Windler E. > > Nutrition is a powerful independent risk factor for coronary heart > disease in > > women-The CORA Study: a population-based case-control study. > > Eur J Clin Nutr. 2005 Oct;59(10):1201-7. > > PMID: 16034361 > > ...................................................................... > .......................... > > > > ... Table 3 Odds ratios of dietary factors and clinical parameters > for CHD > > ========================= > > Variables P-value Odds ratio 95% confidence interval > > ======================== > > Association of dietary factors with CHD > > ........................ > > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 > > Fruit, vegetables (per 100 g) 0.0003 0.611 0.462–0.790 > > Alcohol (per 10 g) 0.0002 0.445 0.280–0.668 > > > > Association of clinical parameters with CHD > > ............................ > > Diabetes, insulin resistance 0.0004 2.563 1.524–4.325 > > Hypertension <0.0001 3.599 1.982–6.769 > > WHR =/>0.85 <0.0001 3.389 2.069–5.586 > > HDL–cholesterol =/>1.5 mmol/l 0.0012 0.419 0.247–0.710 > > Lipoprotein(a) >250 mg/l 0.0070 2.035 1.217–3.429 > > > > Association of dietary factors and clinical parameters with CHD > > ............................ > > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > > Fruit, vegetables (per 100 g) 0.0005 0.711 0.516–0.980 > > Alcohol (per 10 g) 0.0175 0.969 0.942–0.997 > > Diabetes, insulin resistance 0.0018 3.353 1.635–6.880 > > Hypertension 0.0004 3.065 1.364–6.887 > > WHR =/>0.85 <0.0001 2.855 1.374–5.930 > > HDL-cholesterol =/>1.5 mmol/l 0.0090 0.482 0.237–0.981 > > Lipoprotein(a) >250 mg/l 0.0179 2.207 1.064–4.578 > > ========================== > > > > Al Pater, PhD; email: old542000@y... > > > > > > > > __________________________________ > > - PC Magazine Editors' Choice 2005 > > http://mail. > > > Al Pater, PhD; email: old542000@... ______________________________________________________ for Good Donate to the Hurricane Katrina relief effort. http://store./redcross-donate3/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2005 Report Share Posted October 6, 2005 Hi All, What may explain the results is that, for the variables examined in each group, the variables are corrected for all the other variables within that group. Correcting sausages with the clinical variables may reduce the risk. --- Rodney <perspect1111@...> wrote: > Hi folks: > > This is a pretty interesting study. It really does seem to cast meat > in a poor light, and alcoholic beverages show up impressively well. > > There is one detail I do not quite understand, though. Perhaps > someone could enlighten us/me, please. The following appear in table > 3: > > ----------------------------------------------- > Table 3 Odds ratios of dietary factors and clinical parameters for CHD > ========================= > Variables P-value Odds ratio 95% confidence interval > ======================== > Association of dietary factors with CHD > ........................ > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 .............. > > and: > > Association of dietary factors and clinical parameters with CHD > ............................ > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > ----------------------------------------------- > > The data columns represent: > > product / serving /p-value /risk / 95%CI > > So in the first case meat seems to confer a very large 4.79 times > risk of CHD; while in the second case only a, still-large, 2.546 > times risk. IOW my question is " how does the introduction > of 'clinical parameters' apparently reduce risk fairly dramatically? " > > I would have thought that the risk would have been even greater if > someone not only ate lots of meat but also had high LDL and blood > pressure and low HDL. But it appears to me to be saying the > opposite. Or am I out to lunch here? TY for any help. > > Rodney. > > > > > Zyriax BC, Boeing H, Windler E. > > Nutrition is a powerful independent risk factor for coronary heart > disease in > > women-The CORA Study: a population-based case-control study. > > Eur J Clin Nutr. 2005 Oct;59(10):1201-7. > > PMID: 16034361 > > ...................................................................... > .......................... > > > > ... Table 3 Odds ratios of dietary factors and clinical parameters > for CHD > > ========================= > > Variables P-value Odds ratio 95% confidence interval > > ======================== > > Association of dietary factors with CHD > > ........................ > > Meat, sausages (per 100 g) <0.0001 4.790 2.728–8.694 > > Fruit, vegetables (per 100 g) 0.0003 0.611 0.462–0.790 > > Alcohol (per 10 g) 0.0002 0.445 0.280–0.668 > > > > Association of clinical parameters with CHD > > ............................ > > Diabetes, insulin resistance 0.0004 2.563 1.524–4.325 > > Hypertension <0.0001 3.599 1.982–6.769 > > WHR =/>0.85 <0.0001 3.389 2.069–5.586 > > HDL–cholesterol =/>1.5 mmol/l 0.0012 0.419 0.247–0.710 > > Lipoprotein(a) >250 mg/l 0.0070 2.035 1.217–3.429 > > > > Association of dietary factors and clinical parameters with CHD > > ............................ > > Meat, sausages (per 100 g) 0.0089 2.546 1.141–5.684 > > Fruit, vegetables (per 100 g) 0.0005 0.711 0.516–0.980 > > Alcohol (per 10 g) 0.0175 0.969 0.942–0.997 > > Diabetes, insulin resistance 0.0018 3.353 1.635–6.880 > > Hypertension 0.0004 3.065 1.364–6.887 > > WHR =/>0.85 <0.0001 2.855 1.374–5.930 > > HDL-cholesterol =/>1.5 mmol/l 0.0090 0.482 0.237–0.981 > > Lipoprotein(a) >250 mg/l 0.0179 2.207 1.064–4.578 > > ========================== > > > > Al Pater, PhD; email: old542000@y... > > > > > > > > __________________________________ > > - PC Magazine Editors' Choice 2005 > > http://mail. > > > Al Pater, PhD; email: old542000@... ______________________________________________________ for Good Donate to the Hurricane Katrina relief effort. http://store./redcross-donate3/ Quote Link to comment Share on other sites More sharing options...
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