Download Free Medical Nutrition and Cardiovascular Disease Evidence and Guidelines PowerPoint Presentation

Nutrition and Cardiovascular Disease Evidence and Guidelines PowerPoint Presentation

DOWNLOAD MEDICAL POWERPOINT PRESENTATION

About This Presentation

Description : Check out this medical presentation on Heart Health and Nutrition, which is titled "Nutrition and Cardiovascular Disease: Evidence and Guidelines", to know about nutrition and cardiovascular disease.

Tags : Heart Health, Nutrition, Cardiovascular Disease

Published on : Jul 07, 2021 | Views : 2236 | Downloads : 5

Shareable Url :

Embed Code :

Comment

Transcript

Slide 1-

Nutrition and Cardiovascular Disease: Evidence and Guidelines Nathan D. Wong, PhD Professor and Director Heart Disease Prevention Program Division of Cardiology, University of California, Irvine
Slide 2-

Dietary Effects on Lipids Seven Countries study showed significant correlation between saturated fat intake and blood cholesterol levels Meta-analysis of randomized controlled trials shows lowering saturated fat and cholesterol to reduce total and LDL-C 10-15% For every 1% increase in intake of saturated fat, blood cholesterol increases 2 mg/dl Soluble fiber intake may provide additional LDL-C response over that of a low-fat diet
Slide 3-

Dietary Effects on Thrombosis Omega-3 fatty acids have antithrombogenic and antiarrhythmic effects, decreased platelet aggregation, and lower triglycerides Eskimos’ cold water fish diet associated with prolonged bleeding times and lower rates of MI; similar findings in Japan, Netherlands, and England Lyon Diet-Heart Study reported increased survival following Mediterranean diet with fish and high in linolenic acid (no lipid differences seen).
Slide 4-

Associations between the percent of calories derived from specific foods and CHD mortality in the 20 Countries Study* Butter 0.546 All dairy products 0.619 Eggs 0.592 Meat and poultry 0.561 Sugar and syrup 0.676 Grains, fruits, and starchy -0.633 and nonstarchy vegetables Food Source Correlation Coefficient† *1973 data, all subjects. From Stamler J: Population studies. In Levy R: Nutrition, Lipids, and CHD. New York, Raven, 1979. †All coefficients are significant at the P<0.05 level.
Slide 5-

Men participating in the Ni-Hon-San study* Age (years) 57 54 52 Weight (kg) 55 63 66 Serum cholesterol (mg/dL) 181 218 228 Dietary fat (% of calories) 15 33 38 Dietary protein (%) 14 17 16 Dietary carbohydrate (%) 63 46 44 Alcohol (%) 9 4 3 5-yr CHD mortality rate 1.3 2.2 3.7 (per 1,000) Residence Japan Hawaii California *Data from Kato et al. Am J Epidemiol 1973;97:372. CHD, coronary heart disease.
Slide 6-

Epidemiologic studies* Populations on diets high in total fat, saturated fat, cholesterol, and sugar have high age-adjusted CHD death rates as well as more obesity, hypercholesterolaemia, and diabetes The converse is also true What is the evidence for dietary intervention studies? *Results from Seven Countries, 18 countries, 20 countries, 40 countries, and Ni-Hon-San Studies
Slide 7-

Oslo Diet Heart Study 412 men with CHD, 5 year study Treatment group randomized to low saturated fat (8.4% of calories), low cholesterol (264 mg/day), high polyunsaturated fat (15.5%) diet Serum cholesterol reduced 14% 33% reduction in MI, 26% decrease in CHD mortality Dietary counseling every 3 months Leren et al. Acta Med. Scand 1966; 466:1.
Slide 8-

Los Angeles VA study 846 men in Veterans Home, 5-8 years Groups randomized to diets in which 2/3 of fat given either as vegetable oil (corn, cottonseed, safflower, soybean) or animal fat Saturated fat 11% vs. 18%, polyunsaturated fat 16% vs. 5% of calories 31% decrease in CVD endpoints Dayton et al. Circulation 1969; 40:1.
Slide 9-

Lyon Diet Heart study 302 men and women with CHD Treatment group randomized to low saturated fat, high canola oil margarine (5% alpha linolenic, 16% linoleic, and 48% oleic acid, also 5% trans) 46 month follow-up 65% lower CHD death rate in treatment group (6 vs. 19 death) de Lorgeril et al. Circulation 1999; 99:779-785.
Slide 10-

Stanford Coronary Risk Intervention Project (SCRIP) 300 men and woman with CHD, baseline and 4 year follow-up angiograms Randomized to <20% fat, <6% saturated fat, <75 mg cholesterol/day, and exercise (Rx group) vs usual care LDL-C and TG decreased 22% and 20%, and HDL-C increased 20% Rx group had 47% less progression than control group, P<0.02
Slide 11-

U.S. Diabetes Prevention Project 3234 subjects with BMI > 34 kg/m2 Placebo, metformin, and lifestyle modification Lifestyle modification goal > 7% weight loss with diet and exercise ( 150 min / week) New onset diabetes: 11% placebo, 7% metformin, 4.8% lifestyle group NEJM 2002
Slide 12-

Finnish Diabetes Prevention Study 522 overweight subjects; Intervention group - met with dietician 4 x /yr and supervised exercise vs control group (pamphlet) Goals: 1) 5 lb wt loss 2) 15gm of fiber/1000 cal 3) < 30% fat 4) < 10% saturated fat 5) 30 minutes of exercise /day Intervention group met 4/5 goals 0% new diabetes, vs control group met 0 goals 32% new diabetes NEJM 2001
Slide 13-

Benefits of fish oil supplementation In the Diet and Reinfarction Trial (DART) in 2033 men with CHD increased intake of fish or use of 2 fish oil caps/day reduced CHD mortality 29% over 2 years In GISSI 11324 men and woman with CHD use of 1 gr. of n-3 PUFA decreased CVD events including mortality 15%
Slide 14-

Nuts, Soy, Phytosterols, Garlic Nurses’ Health Study: five 1oz servings of nuts per week associated with 40% lower risk of CHD events Metaanalysis of 38 trials of soy protein showed 47g intake lowered total, LDL-C, and trigs 9%, 13%, and 11% Phytosterol-supplemented foods (e.g., stanol ester margarine) lowers LDL-C avg. 10% Meta-analysis of garlic studies showed 9% total cholesterol reduction (1/2-1 clove daily for 6 months).
Slide 15-

Controversy regarding efficacy of Soy Protein
Slide 16-

Lifestyle Heart Trial 41 male and female CHD patients Randomized to <10% fat diet, exercise and meditation (Rx group) vs. Step 1 diet At one year 37% LDL-C reduction, 22% weight loss, and 1.8 % regression in Rx group vs 2.3% progression in control group (quantitative coronary angiography) At 5 years 20% LDL-C reduction, 3.1% regression in Rx group vs 11.8% progression in control group (n=35)
Slide 17-

Dietary Approaches: Zone/Soy Zone Premise is to reduce insulin levels and stabilize glucose control by limiting starchy carbohydrates, emphasize low-density carbohydrates. Emphasis on protein (avg. 75g/day for women and 100 g/day for men) (one-third of plate) (soy protein products for Soy Zone) and carbohydrates (primarily from vegetables, fruits to a lesser extent). Allows limited monounsaturated fats. Metaanalysis of clinical trial on soy protein (avg. 47g/day) showed reduction in total cholesterol of 9%, LDL-C 13%, and triglycerides 11% (NEJM 1995; 333: 276-82)
Slide 18-

Dietary Approaches: Atkins Intended to correct unbalanced metabolism by restriction of carbohydrates to reduce insulin production and conversion of excess carbohydrates into stored body fat Induction diet limits carbohydrate intake to 20 gms/day (e.g., 3 cups of salad veg or 2 cups salad + 2/3 cup cooked vegs) to induce ketosis/ lypolysis. Maintenance diet 25-30 gms/day. Pure proteins, fats, and protein/fat allowed (all meats, fish, foul, eggs, cheese, veg oils, butter) Most carbohydrates are not allowed--fruits, bread, grains, starchy vegs, or dairy products.
Slide 19-

Data on Atkins and Zone diets Medline analysis 2001 No large scale (>50 subjects) long term (>6months) follow-up studies could be identified with weight loss, cardiovascular risk assessment or clinical outcome data
Slide 20-

Pritikin Lifestyle Program 3-week residential program with exercise and ad libitum low fat (<10% of calories) plant based diet 4566 men and woman Mean LDL-C reduction 25% in men and 20% in woman Significant reductions in TG and HDL-C Significant 3.2% reduction in body weight Limited long-term follow up
Slide 21-

ppt slide no 21 content not found
Slide 22-

Very low fat Ornish (Reversal diet and Prevention diet) Vegetarian with 10% calories from fat. No cooking oils, avocados, nuts, and seeds. High fiber. No caloric restriction. Pritikin Very low-fat (primarily vegetarian) diet based on whole grains, fruits, and vegetables Intermediate Sugar Busters 30% protein, 40% fat, 30% carbohydrates (low glycemic index) Zone 30% protein, 30% fat, 40% carbohydrates Diet Evidence: Types of Treatment Programs
Slide 23-

Very low carbohydrate Atkins (Induction and Maintenance) 1st 2 weeks (<20 grams of carbohydrates/day with no high glycemic foods). Then can add 5 grams of carbohydrates/day each week to maximum of 90 grams of carbohydrates/day long term. South Beach (3 Phases) 1st phase (2 weeks) significantly restricts carbohydrates 2nd phase reintroduces low glycemic carbohydrates 3rd phase attempts to maintain weight Caloric restriction Weight watchers Assigns foods a point value and restricts the number of points that can be consumed/day. Diet Evidence: Types of Treatment Programs (Continued)
Slide 24-

160 overweight and obese patients randomized to the Atkins, Zone, Weight Watchers, or Ornish diets for 1 year Weight loss is similar among diet programs, but hard to sustain because of poor long-term compliance Dansinger, ML et al. JAMA 2005;293:43-53 20/40* 26/40* 26/40* 21/40* 0 3 6 9 Atkins Zone Weight Watchers Ornish Wt loss (lbs) *Ratio of individuals completing the study to those enrolled Diet Evidence: Primary Prevention
Slide 25-

Lifestyle Heart Trial 41 male and female CHD patients Randomized to <10% fat diet, exercise and meditation (Rx group) vs. Step 1 diet At one year 37% LDL-C reduction, 22% weight loss, and 1.8 % regression in Rx group vs 2.3% progression in control group (quantitative coronary angiography) At 5 years 20% LDL-C reduction, 3.1% regression in Rx group vs 11.8% progression in control group (n=35)
Slide 26-

Jenkins DJ et al. JAMA 2003;290:502-10 0 10 20 30 -50 -40 -30 -20 -10 0 2 4 0 2 4 0 2 4 LDL-C Change from Baseline (%) LDL-C:HDL-C CRP Weeks Weeks Weeks Low fat diet Statin Dietary portfolio* *Enriched in plant sterols, soy protein, viscous fiber, and almonds Diet Evidence: Effect on Lipid Parameters and CRP 46 dyslipidemic patients randomized to a low fat diet, a low fat diet and lovastatin (20 mg), or a dietary portfolio* for 4 weeks A diversified diet improves lipid parameters and CRP levels
Slide 27-

Appel LJ et al. NEJM 1997;336:1117-24 Dietary Approaches to Stop Hypertension (DASH) Group Diet Evidence: Effect on Blood Pressure A diversified diet improves blood pressure 459 hypertensive patients randomized to 1 of 3 diets for 8 weeks Systolic blood pressure (mm Hg) Diastolic blood pressure (mm Hg)
Slide 28-

Diabetes Prevention Program (DPP) Knowler WC et al. NEJM 2002;346:393-403. *Includes 7% weight loss and at least 150 minutes of physical activity per week Placebo Metformin Lifestyle modification Incidence of DM (%) 0 20 30 10 40 0 0 1 4 2 3 Years Pre-diabetic Conditions: Benefit of Lifestyle Modification 3,234 patients with elevated fasting and post-load glucose levels randomized to placebo, metformin (850 mg bid), or lifestyle modification* for 3 years Lifestyle modification reduces the risk of developing DM
Slide 29-

Diabetes Prevention Program: Reduction in Diabetes Incidence
Slide 30-

Joshipura KJ, et al. 2001 Ann Intern Med134:1106-14 Nurses’ Health Study and Health Professional’s Follow-up Study *Includes nonfatal MI and fatal coronary heart disease CV=Cardiovascular, MI=Myocardial infarction Diet Evidence: Benefits of Fruits and Vegetables 126,399 persons followed for 8-14 years to assess the relationship between fruit and vegetable intake and adverse CV outcomes* Increased fruit and vegetable intake reduces CV risk
Slide 31-

Pereira MA et al. Arch Int Med 2004;164:370-76 RR=0.73, P<0.001 CV=Cardiovascular, CHD=Coronary heart disease Diet Evidence: Benefits of Whole Grains and Fiber 336,244 persons followed for 6-10 years to assess the relationship between dietary fiber intake and adverse CV outcomes Increased dietary fiber intake reduces CV risk
Slide 32-

Trichopoulou A, et al. NEJM 2003;348:2595-6 Diet Evidence: Primary Prevention 22,043 adults evaluated for adherence to a Mediterranean diet, with points given for high consumption of vegetables, legumes, fruits, nuts, cereal, and fish and points subtracted for high consumption of meat, poultry, and dairy High adherence to a Mediterranean diet is associated with a reduction in death
Slide 33-

Lyon Diet Heart Study De Lorgeril M et al. Circulation 1999;99:779-785 *High in polyunsaturated fat and fiber, **High in saturated fat and low in fiber Diet Evidence: Secondary Prevention 605 patients following a MI randomized to a Mediterranean* or Western** diet for 4 years A Mediterranean diet reduces cardiovascular events
Slide 34-

Yokoyama M et al. Lancet. 2007;369:1090-8 Japan Eicosapentaenoic acid Lipid Intervention Study (JELIS) *Composite of cardiac death, myocardial infarction, angina, PCI, or CABG Years w-3 Fatty Acids Evidence: Primary and Secondary Prevention 18,645 patients with hypercholesterolemia randomized to EPA (1800 mg) with a statin or a statin alone for 5 years w-3 fatty acids provide CV benefit, particularly in secondary prevention CV=Cardiovascular, EPA=Eicosapentaenoic acid
Slide 35-

11,324 patients with a history of a MI randomized to w-3 polyunsaturated fatty acids [PUFA] (1 gram), vitamin E (300 mg), both or none for 3.5 years GISSI Investigators. Lancet 1999;354:447-455 w-3 Fatty Acids Evidence: Secondary Prevention CV=Cardiovascular, MI=Myocardial infarction, NF=Non-fatal, PUFA=Polyunsaturated fatty acids w-3 fatty acids provide significant CV benefit after a MI Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto miocardico (GISSI-Prevenzione)
Slide 36-

N-3 Fatty Acid Recommendation American Dietetic Association 2007 For those without heart disease Two 3.5 oz svgs/wk of fatty fish are assoc with 30-40% reduced risk of death from cardiac events. Grade II Fair
Slide 37-

N-3 Fatty Acids American Dietetic Association 2007 For those with heart disease Approx 1g/d of DHA & EPA from fatty fish OR supplement decreases the risk of death from cardiac events. Grade II Fair
Slide 38-

N-3 Fatty Acid Recommendation American Dietetic Association 2007 Consume both marine & plant sources . Fatty fish: two 3.5 oz serving/wk (salmon, herring, sardines) or 1.5 g ALA/day eg 1 TBS canola, 1/2 TBS ground flax seeds.
Slide 39-

2013 AHA/ACC Guideline on Lifestyle Management to Reduce Cardiovascular Risk Endorsed by the American Association of Cardiovascular and Pulmonary Rehabilitation, American Pharmacists Association, American Society for Nutrition, American Society for Preventive Cardiology, American Society of Hypertension, Association of Black Cardiologists, National Lipid Association, Preventive Cardiovascular Nurses Association, and WomenHeart: The National Coalition for Women with Heart Disease © American College of Cardiology Foundation and American Heart Association, Inc.
Slide 40-

Charge of Lifestyle Work Group Lifestyle Recommendations Evidence Review on Diet and Physical Activity (in the absence of weight loss) to be integrated with the recommendations of the Blood Cholesterol and High Blood Pressure Panels
Slide 41-

Lifestyle Workgroup Critical Questions *Those ≥18 years of age and <80 years of age.
Slide 42-

Lifestyle Topics: Dietary Patterns Mediterranean Diet BP and lipids DASH and DASH variations BP and lipids, and in subpopulations High- vs. Low-Glycemic Diets BP and lipids
Slide 43-

Mediterranean-Style Dietary Pattern Evidence Yield 3 RCTs conducted in free-living populations and 1 prospective cohort study that met criteria for inclusion on strategies for CVD risk factor reduction using the Mediterranean-style dietary pattern.
Slide 44-

Mediterranean-Style Dietary Pattern Description There is no uniform definition of the Mediterranean-style dietary pattern diet in the randomized trials and cohort studies examined. The most common features in these studies were diets that were: high in fruits (particularly fresh) and vegetables (emphasizing root and green varieties) high in whole grains (cereals, breads, rice, or pasta) fatty fish (rich in omega–3 fatty acids) low in red meat (and emphasizing lean meats); substituted lower-fat or fat-free dairy products for higher-fat dairy foods
Slide 45-

Mediterranean-Style Dietary Pattern Description (cont.) used oils (olive or canola), nuts (walnuts, almonds, or hazelnuts), or margarines blended with rapeseed or flaxseed oils in lieu of butter and other fats The Mediterranean-style dietary patterns examined tended to be: moderate in total fat (32%–35% of total calories) relatively low in saturated fat (9%–10% of total calories) high in fiber (27–37g/day) high in PUFA particularly omega–3s
Slide 46-

Mediterranean Diet and BP Counseling to eat a Mediterranean-style dietary pattern compared to minimal advice to consume a low-fat dietary pattern, in free-living middle-aged or older adults (with type 2 diabetes mellitus or at least 3 CVD risk factors): BP by 6–7/2–3 mm Hg In an observational study of healthy younger adults, adherence to a Mediterranean-style dietary pattern was associated with: BP 2–3/1–2 mm Hg Strength of Evidence: Low
Slide 47-

Mediterranean Diet and Lipids Counseling to eat a Mediterranean-style dietary pattern compared with minimal or no dietary advice, in free-living middle-aged or older adults (with or without CVD or at high risk for CVD) resulted in no consistent effect on plasma LDL-C, HDL-C, and TG; in part because of substantial differences and limitations in the studies. Strength of Evidence: Low
Slide 48-

DASH: Dietary Approaches to Stop Hypertension 2 RCTs (6 citations) evaluating the DASH pattern met eligibility criteria. DASH dietary pattern description: high in vegetables, fruits, and low-fat dairy products high in whole grains, poultry, fish, and nuts low in sweets, sugar-sweetened beverages, and red meats low in saturated fat, total fat, and cholesterol high in potassium, magnesium, calcium rich in protein and fiber
Slide 49-

DASH and BP When all food was supplied to adults with BP 120–159/80–95 mm Hg and both body weight and sodium intake were kept stable, the DASH dietary pattern, compared with a typical American diet of the 1990s: BP 5–6/3 mm Hg Strength of Evidence: High
Slide 50-

DASH and Lipids When food was supplied to adults with a total cholesterol level <260 mg/dL and LDL-C level <160 mg/dL and body weight was kept stable, the DASH dietary pattern, compared with a typical American diet of the 1990s: LDL-C by 11 mg/dL HDL-C by 4 mg/dL • no effect on TG Strength of Evidence: High
Slide 51-

DASH Subpopulations and BP When all food was supplied to adults with BP 120–159/80–95 mm Hg and body weight was kept stable, the DASH dietary pattern, compared with the typical American diet of the 1990s,  BP in: women and men African-American and non–African-American adults older and younger adults hypertensive and nonhypertensive adults Strength of Evidence: High
Slide 52-

DASH Subpopulations, BP, and Lipids In patients who would benefit from  in BP and lipids, the DASH dietary pattern, when compared with the typical American diet of the 1990s,  BP and  LDL-C similarly in: women and men African-Americans and non–African-American adults older and younger adults hypertensive and nonhypertensive adults Strength of Evidence: High
Slide 53-

DASH Subpopulations, Lipids When all food was supplied to adults with a total cholesterol level <260 mg/dL, LDL-C level <160 mg/dL, and body weight was kept stable, the DASH dietary pattern, as compared to a typical American diet of the 1990s,  LDL-C and  HDL-C similarly in subgroups: African-American and non–African-American adults, and hypertensive and nonhypertensive adults. Strength of Evidence: Low
Slide 54-

DASH Variations (OMNIHeart Trial) 1 RCT met eligibility criteria for DASH eating pattern variations In OmniHeart, 2 variations of the DASH dietary pattern were compared to DASH: 1 which replaced 10% of total daily energy from carbohydrates with protein the other which replaced the same amount of carbohydrates with unsaturated fat
Slide 55-

DASH Variation Evidence BP In adults with BP of 120–159/80–95 mm Hg, modifying the DASH dietary pattern by replacing 10% of calories from carbohydrates with the same amount of either protein or unsaturated fat (8% MUFA and 2% PUFA) lowered systolic BP by 1 mm Hg compared to the DASH dietary pattern. Among adults with BP 140–159/90–95 mm Hg, these replacements lowered systolic BP by 3 mm Hg relative to DASH. Strength of Evidence: Moderate
Slide 56-

DASH Variation Evidence (cont.) Lipids In adults with average baseline LDL-C 130 mg/dL, HDL-C 50 mg/dL, and TG 100 mg/dL, modifying the DASH dietary pattern by replacing 10% of calories from carbohydrates with 10% of calories from protein  LDL-C by 3 mg/dL  HDL-C by 1 mg/dL  TG by 16 mg/dL compared to the DASH dietary pattern
Slide 57-

DASH Variation Evidence (cont.) Replacing 10% of calories from carbohydrates with 10% of calories from unsaturated fat (8% MUFA and 2% PUFA)  LDL-C similarly  HDL-C by 1 mg/dL  TG by 10 mg/dL compared to the DASH dietary pattern Strength of Evidence: Moderate
Slide 58-

Glycemic Index/Load Dietary Approaches 3 RCTs evaluating glycemic index met eligibility criteria. There is insufficient evidence to determine whether low-glycemic diets vs. high-glycemic diets affect lipids or BP for adults without diabetes mellitus. The evidence for this relationship in adults with diabetes mellitus was not reviewed.
Slide 59-

Lifestyle Topics: Dietary Fat and Cholesterol Saturated Fat - Lipids Replacement of SFA with carbohydrates, MUFA, or PUFA - Lipids Replacement of carbohydrates with MUFA or PUFA - Lipids Replacement of trans fatty acids with carbohydrates, MUFA, or PUFA, SFA - Lipids Dietary Cholesterol - Lipids
Slide 60-

Dietary Fat and Cholesterol 3 trials evaluating saturated, trans fat, and dietary cholesterol. In addition a search was conducted for meta-analyses and systematic reviews from 1990 to 2009. 4 systematic reviews and meta-analyses met inclusion criteria.
Slide 61-

Saturated Fat Food supplied to adults in a dietary pattern that achieved a macronutrient composition of 5%–6% saturated fat, 26%–27% total fat, 15%–18% protein, and 55%–59% carbohydrates compared to the control diet (14%–15% saturated fat, 34%–38% total fat, 13%–15% protein, and 48%–51% carbohydrates):  LDL-C 11–13 mg/dL in 2 studies  LDL-C 11% in another study. Strength of Evidence: High Note: Saturated fat was not an isolated change.
Slide 62-

Saturated Fat (cont.) In controlled feeding trials among adults, for every 1% of energy from SF) that is replaced by 1% of energy from carbohydrates, MUFA, or PUFA: LDL-C is lowered by an estimated 1.2, 1.3, and 1.8 mg/dL, respectively HDL-C is lowered by an estimated 0.4, 1.2, and 0.2 mg/dL, respectively For every 1% of energy from SFA that is replaced by 1% of energy from: Carbohydrates and MUFA TG are raised by an estimated 1.9 and 0.2 mg/dL, respectively. PUFA TG are lowered by an estimated 0.4 mg/dL. Strength of Evidence: Moderate
Slide 63-

Effect of Substitution of 1% Energy of Saturated Fat
Slide 64-

Substitution of Fatty Acids for Carbohydrates In controlled feeding trials among adults, for every 1% of energy from carbohydrates that is replaced by 1% of energy from: MUFA LDL-C is lowered by 0.3 mg/dL, HDL-C is raised by 0.3 mg/dL, and TG are lowered by 1.7 mg/dL PUFA LDL-C is lowered by 0.7 mg/dL, HDL-C is raised by 0.2 mg/dL, and TG are lowered by 2.3 mg/dL Strength of Evidence: Moderate
Slide 65-

Trans Fat In controlled feeding trials among adults, for every 1% of energy from trans MUFA replaced with 1% of energy from: MUFA or PUFA  LDL-C by 1.5 and 2.0 mg/dL, respectively. SFA, MUFA, or PUFA  HDL-C by 0.5, 0.4 and 0.5 mg/dL, respectively. MUFA or PUFA  TG by 1.2 and 1.3 mg/dL. Strength of Evidence: Moderate
Slide 66-

Trans Fat (cont.) In controlled feeding trials among adults, the replacement of 1% energy as trans MUFA with carbohydrates decreased LDL-C cholesterol levels by 1.5 mg/dL, and had no effect on HDL-C cholesterol and TG levels. Strength of Evidence: Moderate
Slide 67-

Dietary Cholesterol There is insufficient evidence to determine whether lowering dietary cholesterol reduces LDL-C.
Slide 68-

Lifestyle Topics: Sodium BP: Sodium Reduction - BP Sodium Levels/ - BP and subpopulations Sodium Reduction + DASH - BP Sodium/ Other Minerals - BP CVD Outcomes: Sodium Reduction - CVD events Sodium Intake - Stroke, CVD Risk Sodium Intake - HF
Slide 69-

Sodium and BP: Overall Results In adults aged 25–80 years with BP 120–159/80–95 mm Hg, reducing sodium intake lowers BP. Strength of Evidence: High
Slide 70-

Different Levels of Sodium Intake In adults aged 25–75 years with BP 120–159/80–95 mm Hg, relative to approximately 3,300 mg/day  sodium intake that achieved a mean 24-hour urinary sodium excretion of approximately 2,400 mg/day:  BP by 2/1 mm Hg  Sodium intake that achieved a mean 24-hour urinary sodium excretion of approximately 1,500 mg/day  BP by 7/3 mm Hg Strength of Evidence: Moderate
Slide 71-

Different Levels of Sodium Intake (cont.) In adults aged 30–80 with or without hypertension, counseling to  sodium intake by an average of 1,150 mg per day:  BP by 3–4/1–2 mm Hg Strength of Evidence: Moderate
Slide 72-

Sodium and BP in Subpopulations In adults with prehypertension or hypertension, reducing sodium intake lowers BP in women and men; African-American and non–African-American adults; and older and younger adults. Strength of Evidence: High
Slide 73-

Reducing sodium intake lowers BP in adults with either prehypertension or hypertension when eating either the typical American diet or the DASH dietary pattern. The effect is greater in those with hypertension. Strength of Evidence: High Sodium and BP in Subpopulations (cont.)
Slide 74-

Sodium and Dietary Pattern Changes In adults aged 25–80 with BP 120–159/80–95 mm Hg, the combination of  sodium intake + eating the DASH dietary pattern lowers BP more than  sodium intake alone. Strength of Evidence: Moderate There is insufficient evidence from RCTs to determine whether  sodium intake + changing dietary intake of any other single mineral (for example, increasing potassium, calcium, or magnesium)  BP more than  sodium intake alone.
Slide 75-

Sodium and CHD/CVD Outcomes A  in sodium intake of ~1,000 mg/day  CVD events by ~30%. Strength of Evidence: Low Higher dietary sodium intake is associated with a greater risk of fatal and nonfatal stroke and CVD. Strength of Evidence: Low
Slide 76-

There is insufficient evidence to determine the association between sodium intake and the development of CHF. There is insufficient evidence to assess the effect of  dietary sodium intake on CVD outcomes in patients with existing CHF. Sodium and CHD/CVD Outcomes (cont.)
Slide 77-

Lifestyle Topics: Potassium Potassium intake – BP Potassium intake – Stroke Risk Potassium intake – CHD/ CHF/ CVD mortality
Slide 78-

Potassium and BP and CVD Outcomes There is insufficient evidence to determine whether  dietary potassium intake  BP. In observational studies with appropriate adjustments (BP, sodium intake, etc.), higher dietary potassium intake is associated with  stroke risk. Strength of Evidence: Low
Slide 79-

Potassium and BP and CVD Outcomes (cont.) There is insufficient evidence to determine whether there is an association between dietary potassium intake and CHD, CHF, and CVD mortality.
Slide 80-

What’s New in Lifestyle? Recommendations based on in-depth systematic reviews. Previous reports used different methods and structure. More depth, less breadth. More emphasis on dietary patterns More data provided to support saturated and trans fat restriction dietary salt restriction Evidence to support dietary cholesterol restriction in those who could benefit from  LDL-C is inadequate.
Slide 81-

Consume a dietary pattern that emphasizes intake of vegetables, fruits, and whole grains; includes low-fat dairy products, poultry, fish, legumes, nontropical vegetable oils and nuts; and limits intake of sweets, sugar-sweetened beverages, and red meats. Adapt this dietary pattern to appropriate calorie requirements, personal and cultural food preferences, and nutrition therapy for other medical conditions (including diabetes). Achieve this pattern by following plans such as the DASH dietary pattern, the U.S. Department of Agriculture (USDA) Food Pattern, or the AHA Diet. LDL-C: Advise adults who would benefit from LDL-C lowering* to: *Refer to 2013 Blood Cholesterol Guideline for guidance on who would benefit from LDL-C lowering.
Slide 82-

Aim for a dietary pattern that achieves 5% to 6% of calories from saturated fat. Reduce percent of calories from saturated fat. Reduce percent of calories from trans fat. LDL-C: Advise adults who would benefit from LDL-C lowering* to: (cont.) *Refer to 2013 Blood Cholesterol Guideline for guidance on who would benefit from LDL-C lowering.
Slide 83-

BP: Advise adults who would benefit from BP lowering to: Consume a dietary pattern that emphasizes intake of vegetables, fruits, and whole grains; includes low-fat dairy products, poultry, fish, legumes, nontropical vegetable oils and nuts; and limits intake of sweets, sugar-sweetened beverages, and red meats. Adapt this dietary pattern to appropriate calorie requirements, personal and cultural food preferences, and nutrition therapy for other medical conditions (including diabetes mellitus). Achieve this pattern by following plans such as the DASH dietary pattern, the U.S. Department of Agriculture (USDA) Food Pattern, or the AHA Diet.
Slide 84-

Lower sodium intake. Consume no more than 2,400 mg of sodium/day; Further reduction of sodium intake to 1,500 mg/day can result in even greater reduction in BP; and Even without achieving these goals, reducing sodium intake by at least 1,000 mg/day lowers BP. BP: Advise adults who would benefit from BP lowering to: (cont.)
Slide 85-

Combine the DASH dietary pattern with lower sodium intake. BP: Advise adults who would benefit from BP lowering to: (cont.)