{"title":"The link between the risk of cardiovascular diseases and the intake of different types of dietary carbohydrates in Iranian adults.","authors":"Nazanin Beheshti, Aryan Tavakoli, Zahra Saeedirad, Zahra Mousavi, Narjes Nooriani, Khadijeh Abbasi Mobarakeh, Zahra Mahmoudi, Majid Kamali, Saeideh Mohammadi, Seyed Ali Namakian, Parsa Bahmani, Sara Khoshdooz, Maryam Gholamalizadeh, Saeid Doaei, Akram Kooshki","doi":"10.1097/XCE.0000000000000311","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>The risk of cardiovascular diseases (CVDs) may be influenced by dietary carbohydrates. The aim of this study was to investigate the link between CVDs and the intake of carbohydrates.</p><p><strong>Methods: </strong>In this cross-sectional study, data was extracted from the Prospective Epidemiologic Research Studies in Iran (PERSIAN) cohort in Sabzevar, Iran. A total of 4241 adults, including 1535 patients with CVDs and 2706 people without CVDs, were included. A validated 237-item food frequency questionnaire was used to estimate the intake of different types of dietary carbohydrates.</p><p><strong>Results: </strong>A positive association was found between stroke and dietary intake of starch (OR = 1.108; 95% CI, 1.005-1.220; <i>P</i> = 0.039). Additionally, a negative association was found between stroke and dietary intake of sucrose (OR = 0.97; 95%CI, 0.94-0.99; <i>P</i> = 0.037). No association was found between other types of CVDs and the intake of different types of carbohydrates.</p><p><strong>Conclusion: </strong>This study provided some evidence for the association between CVDs and different types of dietary carbohydrates. Consumption of starch may increase the risk of stroke, while a higher intake of sucrose may decrease the risk of stroke. Further studies are warranted.</p>","PeriodicalId":43231,"journal":{"name":"Cardiovascular Endocrinology & Metabolism","volume":"13 4","pages":"e00311"},"PeriodicalIF":1.3000,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11487219/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cardiovascular Endocrinology & Metabolism","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1097/XCE.0000000000000311","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/1 0:00:00","PubModel":"eCollection","JCR":"Q3","JCRName":"CARDIAC & CARDIOVASCULAR SYSTEMS","Score":null,"Total":0}
引用次数: 0
Abstract
Background: The risk of cardiovascular diseases (CVDs) may be influenced by dietary carbohydrates. The aim of this study was to investigate the link between CVDs and the intake of carbohydrates.
Methods: In this cross-sectional study, data was extracted from the Prospective Epidemiologic Research Studies in Iran (PERSIAN) cohort in Sabzevar, Iran. A total of 4241 adults, including 1535 patients with CVDs and 2706 people without CVDs, were included. A validated 237-item food frequency questionnaire was used to estimate the intake of different types of dietary carbohydrates.
Results: A positive association was found between stroke and dietary intake of starch (OR = 1.108; 95% CI, 1.005-1.220; P = 0.039). Additionally, a negative association was found between stroke and dietary intake of sucrose (OR = 0.97; 95%CI, 0.94-0.99; P = 0.037). No association was found between other types of CVDs and the intake of different types of carbohydrates.
Conclusion: This study provided some evidence for the association between CVDs and different types of dietary carbohydrates. Consumption of starch may increase the risk of stroke, while a higher intake of sucrose may decrease the risk of stroke. Further studies are warranted.
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