Incident Heart Failure Is Associated with Lower Whole-Grain Intake and Greater High-Fat Dairy and Egg Intake in the Atherosclerosis Risk in Communities (ARIC) Study

Jennifer A. Nettleton, Lyn M. Steffen, Laura R. Loehr, Wayne D. Rosamond, Aaron R. Folsom

Research output: Contribution to journalArticlepeer-review

79 Scopus citations

Abstract

Background: Prospective studies evaluating associations between food intake and risk of heart failure (HF) in diverse populations are needed. Objectives: Relationships between incident HF (death or hospitalization) and intake of seven food categories (whole grains, fruits/vegetables, fish, nuts, high-fat dairy, eggs, red meat) were investigated in an observational cohort of 14,153 African-American and white adults, age 45 to 64 years, sampled from four US communities. Methods: Between baseline (1987-1989) and Exam 3 (1993-1995), dietary intake was based on responses to a 66-item food frequency questionnaire administered at baseline; thereafter, intake was based on averaged baseline and Exam 3 responses. Hazard ratios (HR [95% CI]) for HF were calculated per 1-daily serving difference in food group intake. Results: During a mean of 13 years, 1,140 HF hospitalizations were identified. After multivariable adjustment (energy intake, demographics, lifestyle factors, prevalent cardiovascular disease, diabetes, hypertension), HF risk was lower with greater whole-grain intake (0.93 [0.87, 0.99]), but HF risk was higher with greater intake of eggs (1.23 [1.08, 1.41]) and high-fat dairy (1.08 [1.01, 1.16]). These associations remained significant independent of intakes of the five other food categories, which were not associated with HF. Conclusions: In this large, population-based sample of African-American and white adults, whole-grain intake was associated with lower HF risk, whereas intake of eggs and high-fat dairy were associated with greater HF risk after adjustment for several confounders.

Original languageEnglish (US)
Pages (from-to)1881-1887
Number of pages7
JournalJournal of the American Dietetic Association
Volume108
Issue number11
DOIs
StatePublished - Nov 1 2008

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