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Association between adequate dietary protein and all-cause and cardiovascular mortality in patients with selective glomerular hypofiltration syndrome.
Shen, Ruming; Xu, Zhongjiao; Lin, Li; Shen, Jiayi; Hu, Wuming; Lv, Lingchun; Wei, Tiemin.
Afiliación
  • Shen R; Lishui Hospital, Zhejiang University School of Medicine, Lishui, China. lswtm@sina.com.
  • Xu Z; Lishui Central Hospital and Fifth Affiliated Hospital of Wenzhou Medical College, Lishui, China.
  • Lin L; Lishui Central Hospital and Fifth Affiliated Hospital of Wenzhou Medical College, Lishui, China.
  • Shen J; Lishui Central Hospital and Fifth Affiliated Hospital of Wenzhou Medical College, Lishui, China.
  • Hu W; Lishui Central Hospital and Fifth Affiliated Hospital of Wenzhou Medical College, Lishui, China.
  • Lv L; Lishui Central Hospital and Fifth Affiliated Hospital of Wenzhou Medical College, Lishui, China.
  • Wei T; Lishui Hospital, Zhejiang University School of Medicine, Lishui, China. lswtm@sina.com.
Food Funct ; 15(5): 2433-2442, 2024 Mar 04.
Article en En | MEDLINE | ID: mdl-38363105
ABSTRACT

Aims:

To determine the impact of dietary protein intake and protein sources on all-cause and cardiovascular mortality of selective glomerular hypofiltration syndrome (SGHS) patients.

Methods:

This study recruited participants from the National Health and Nutrition Examination Survey (NHANES) conducted between 1999 and 2004. Cox proportional hazard models and competing risk models were employed to investigate the effects of dietary protein intake and protein sources on all-cause and cardiovascular mortality in SGHS patients. Additionally, Cox regression models utilizing restricted cubic splines (RCS) were used to explore potential non-linear associations.

Results:

Over a median follow-up period of 204 months, 20.71% (449/2168) participants died, with 5.40% (117/2168) experiencing cardiovascular mortality. In the fully adjusted model, participants with the highest dietary protein intake (Q4, ≥107.13 g d-1) exhibited a 40% reduced risk of all-cause mortality (HR 0.60, 95% CI 0.39 to 0.94) and an 88% reduced risk of cardiovascular mortality (HR 0.12, 95% CI 0.04 to 0.35) compared to those with the lowest dietary protein intake (Q1, < 57.93 g d-1). Notably, non-red meat protein sources were found to reduce the risk of all-cause and cardiovascular mortality, whereas no significant association was observed with red meat consumption.

Conclusion:

Adequate dietary protein intake has been linked to a decreased risk of all-cause and cardiovascular mortality in individuals with selective glomerular hypofiltration syndromes. This protective effect seems to be primarily associated with protein obtained from non-red meat sources.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Enfermedades Cardiovasculares / Enfermedades Renales Tipo de estudio: Risk_factors_studies Límite: Humans Idioma: En Revista: Food Funct Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Enfermedades Cardiovasculares / Enfermedades Renales Tipo de estudio: Risk_factors_studies Límite: Humans Idioma: En Revista: Food Funct Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido