Dietary Polyamines and Their Impact on Mortality and Heart Disease
Author Information
Author(s): Han Su, Qian Mingxia, Zhang Na, Zhang Rui, Liu Min, Wang Jiangbo, Li Furong, Zheng Liqiang, Sun Zhaoqing
Primary Institution: UK Biobank
Hypothesis
Does dietary polyamines intake reduce the risk of all-cause mortality and cardiovascular disease?
Conclusion
Higher dietary polyamines intake is associated with a lower risk of all-cause mortality and cardiovascular disease.
Supporting Evidence
- During a median follow-up of 11.5 years, 7348 participants died and 12,316 developed incident CVD.
- Polyamines intake showed nonlinear associations with all-cause mortality and incident CVD.
- Compared to the lowest quintile of dietary polyamines intake, higher quintiles showed reduced risk of mortality.
- The optimal range of dietary polyamines intake was identified for both all-cause mortality and incident CVD.
- Associations remained significant after adjusting for various traditional risk factors.
Takeaway
Eating foods with polyamines, like certain cheeses and mushrooms, can help you live longer and keep your heart healthy.
Methodology
This study used a prospective cohort design with dietary assessments through online questionnaires and Cox proportional hazard models to analyze the data.
Potential Biases
Potential residual confounding effects may exist despite controlling for various factors.
Limitations
The study relied on self-reported dietary data, which may not accurately reflect usual intake and could introduce recall bias.
Participant Demographics
The average age of participants was 55.9 years, with 56.5% being female.
Statistical Information
P-Value
p<0.01
Confidence Interval
95% CI: 0.76–0.88 for all-cause mortality; 95% CI: 0.82–0.92 for incident CVD
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website