The traditional Japanese dietary pattern and longitudinal changes in cardiovascular disease risk factors in apparently healthy Japanese adults
| Autor: | Eriko Ouchi, Lei Guan, Ryoichi Nagatomi, Masahiko Chujo, Yoritoshi Kobayashi, Haruki Momma, Atsushi Otomo, Kaijun Niu |
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| Rok vydání: | 2015 |
| Předmět: |
Adult
Male 0301 basic medicine medicine.medical_specialty Longitudinal study Medicine (miscellaneous) Blood Pressure Disease Cardiovascular System Body Mass Index law.invention Food group 03 medical and health sciences Randomized controlled trial Risk Factors law Epidemiology Humans Medicine Longitudinal Studies Triglycerides Principal Component Analysis 030109 nutrition & dietetics Nutrition and Dietetics business.industry Cholesterol HDL Confounding Cholesterol LDL Middle Aged Confidence interval Diet C-Reactive Protein Logistic Models Nutrition Assessment Blood pressure Socioeconomic Factors Cardiovascular Diseases Multivariate Analysis Female business Follow-Up Studies Demography |
| Zdroj: | European Journal of Nutrition. 55:267-279 |
| ISSN: | 1436-6215 1436-6207 |
| DOI: | 10.1007/s00394-015-0844-y |
| Popis: | Few epidemiological studies have assessed the relationship between the traditional Japanese dietary pattern and longitudinal changes in cardiovascular disease risk factors among Japanese people. We designed a 3-year longitudinal study of 980 subjects living in Japan to evaluate how the Japanese dietary pattern is related to longitudinal changes in well-recognized risk factors for cardiovascular disease among apparently healthy Japanese adults. Dietary consumption was assessed via a validated food frequency questionnaire. Principal component analysis was used to derive three major dietary patterns—“Japanese,” “sweets-fruits-cooked wheaten food,” and “Izakaya (Japanese Pub)” from 39 food groups. After adjustment for potential confounders, the mean (95 % confidence interval) for the change per year in diastolic blood pressure for men, systolic blood pressure, and diastolic blood pressure for women related to the “Japanese” dietary pattern factor score tertiles were 0.89 (0.10, 1.68), 2.25 (0.19, 4.31), and 0.75 (−1.00, 2.50) for the lowest tertile, 0.77 (−0.02, 1.56), 1.01 (−1.13, 3.15), and 0.44 (−1.38, 2.26) for the middle tertile and − 0.04 (−0.81, 0.72), −0.48 (−2.52, 1.56), and −0.77 (−2.51, 0.96) for the highest tertile (trend P value = 0.03 |
| Databáze: | OpenAIRE |
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