Dietary factors and risk of heart failure: A systematic review

被引：6

作者：

Djoussé L. ^{[1
]}

Kochar J. ^{[1
]}

Gaziano J.M. ^{[1
]}

机构：

[1] Division of Aging, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, 02120, 1620 Tremont St

来源：

Current Cardiovascular Risk Reports | 2007年 / 1卷 / 4期

关键词：

Moderate Alcohol Consumption; Equol Production; Systemic Vascu; Eart Rate; Lower Risk Reduction;

D O I：

10.1007/s12170-007-0053-1

中图分类号：

学科分类号：

摘要：

Heart failure (HF) remains the leading cause of hospitalization among older individuals and is associated with a higher health care and societal burden. With increasing life expectancy in the United States, more people will live to develop HF. Whereas noticeable advances in medical treatment of HF have been made over the past decade, primary prevention remains critical to curb the HF epidemic. Many of the key risk factors for HF, including hypertension and coronary heart disease, can be influenced by diet and lifestyle factors, thereby reducing the risk of HF. The present paper reviews current evidence on the effects of dietary factors, such as moderate alcohol consumption, whole grain consumption, fish intake and omega-3 fatty acids, vitamins, and minerals, on the development of HF. Current literature provides strong support for the hypothesis that the risk of HF in the population can be substantially reduced by certain dietary factors. © 2007 Current Medicine Group LLC.

引用

页码：330 / 334

页数：4

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