A large study shows that eating a high diet in greasy, fried foods, processed meat and sugary beverages is linked to a greater risk of sudden cardiac death, a common cause of death in the US
. The survey, published June 30 at the Journal of American Heart Association, examined dietary patterns of more than 21,000 people 45 years or older. The research occurred more than 18 years in the reasons for geographical and racial differences in the study of AVC (Greetings).In the study, dietary patterns were named for groups of various foods that dominated the pattern. For example, the standard "convenience" depended on mixed dishes, pasta, pizza, Mexican and Chinese food. The standard "plants based" favored vegetables, fruits, fruit juice, cereals, beans, fish, birds and yogurt. The standard "sweets" loaded in added sugars, desserts, chocolate, sweets and sweetened breakfast food. The "South" pattern included added fats, fried foods, eggs and eggs, organs meats, processed meats and sugary drinks, reflecting a culinary pattern observed in southeastern USA, finally, a standard of "alcohol and salad" loaded highly beer, Wine, liquor, green leafy vegetables, tomatoes and salad sauce.
These standards were not mutually exclusive; Those who had an affinity for the South-style diet also ate fewer plants, for example.
After adjusting for other factors that might impact the risk, the authors of the study found that those who ate a South-style diet presented a trend towards a greater risk of sudden cardiac death in 46% in relation to those who ate this type of At least diet. Meanwhile, the study also revealed that eating a traditional Mediterranean diet was associated with a risk of 26% lower for sudden cardiac death.
Author of the study James Shikany, DPH, Medicine teacher at Alabama University in Birmingham, says the results suggest that the diet is a factor that we have some control over when it comes to reducing the risk of sudden cardiac death.
."I hope this is another piece of the puzzle that will help people make changes," he says. "So instead of eating meat once or twice a day, they will cut up to two or three times a week; I like small incremental changes, because these are more likely to last."
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To make durable changes, however, Stephen Juraschek, MD, PhD, member of the American Heart Association Nutrition Committee of the Health Council, suggests concentrating on two areas.
"We must all think of ways to increase the number of portions of fruits and vegetables we eat every day," he says. "We also need to reduce our exposure to salt, eating more meals at home and avoiding high salt products or meal preparation with lots of salt."
Juraschek says study results also reveal disparities in food standards that can result from supply chains, access to healthy foods and cultural practices.
"To improve the diet population - the whole population, we need to look beyond the individual choices and focus on the boosters of the population of unhealthy food," he says. "Access to healthy fruits and vegetables is a great challenge for rural and urban communities as well as communities with lower socioeconomic status, where processed and comfortable foods are often less expensive than fruits and vegetables. "
This last research is the last of a three-part series exploring links between the South-style diet and potential health risks.
In 2018, Shikany and his colleagues reported that adults aged 45 or more with heart disease that had an affinity for the South-style diet would have a greater risk of death of any cause. Opting by a Mediterranean diet, however, resulted in a lower risk of death of any cause.
In a 2015 study, the South-style diet was linked to a greater risk of coronary disease in the same population.
