Gesundheitswesen 2017; 79(08/09): 656-804
DOI: 10.1055/s-0037-1605849
Vorträge
Georg Thieme Verlag KG Stuttgart · New York

Food groups and risk of coronary heart disease, stroke and heart failure: a systematic review and dose-response meta-analysis

L Schwingshackl
1   Deutsches Institut für Ernährungsforschung, Nuthetal
,
A Bechthold
1   Deutsches Institut für Ernährungsforschung, Nuthetal
,
C Schwedhelm
1   Deutsches Institut für Ernährungsforschung, Nuthetal
,
G Hoffmann
1   Deutsches Institut für Ernährungsforschung, Nuthetal
,
S Schlesinger
1   Deutsches Institut für Ernährungsforschung, Nuthetal
,
H Boeing
1   Deutsches Institut für Ernährungsforschung, Nuthetal
› Author Affiliations
Further Information

Publication History

Publication Date:
01 September 2017 (online)

 

Background:

The aim of this systematic review and meta-analysis was to summarize the evidence on the relation between intake of 12 major food groups, including whole grains, refined grains, vegetables, fruit, nuts, legumes, eggs, dairy, fish, red meat, processed meat, sugar-sweetened beverages (SSB) with risk of coronary heart disease (CHD), stroke and heart failure (HF).

Methods:

We conducted a systematic search in PubMed and Embase up to March 2017. Summary risk ratios (RRs) and 95% confidence intervals (95% CI) were estimated using a random effects model for high vs. low intake categories, as well as for linear and non-linear relationships.

Results:

Overall, 123 reports were included in the meta-analysis. In the dose-response meta-analysis, an inverse association for each daily serving increase was present for whole grains (RR for CHD and HF: 0.95 (95% CI: 0.92 – 0.98), and 0.96 (0.95 – 0.97)), vegetables and fruit (RR for stroke: 0.92 (0.86 – 0.98), and 0.90 (0.84 – 0.97)), nuts (RR for CHD: 0.67 (0.43, 1.05)), and fish consumption (RR for CHD and stroke: 0.89 (0.79 – 0.99), and 0.86 (0.75 – 0.99)), while a positive association was present for each daily serving increase for egg (RR for HF: 1.16 (1.03 – 1.31)), red meat (RR for CHD, stroke and HF: 1.15 (1.08 – 1.23), 1.12 (1.06 – 1.17), and 1.08 (1.02 – 1.14)), processed meat (RR for CHD, stroke and HF: 1.15 (1.09 – 1.49), 1.12 (1.02 – 1.34), and 1.08 (1.05 – 1.19)) and SSB consumption (RR for CHD, stroke, and HF: 1.17 (1.11 – 1.23), 1.07 (1.02 – 1.12), 1.08 (1.05 – 1.12)). There was clear indication for non-linearity between whole grain, fruit, nuts, dairy, red meat and CHD.

Conclusion:

An optimal intake of whole grains, vegetables, fruit, nuts, legumes, dairy, and fish, as well as reduced consumption of red- and processed meat, and SSBs can lead to an important decrease in the relative risk of CHD, stroke, and HF when compared with intakes always from the highest risk category.