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Dietary Patterns and Coronary Heart Disease

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Dietary Patterns and Whole Plant Foods in Aging and Disease

Part of the book series: Nutrition and Health ((NH))

Abstract

Globally coronary heart disease (CHD) is the leading cause of death and morbidity in adults. The type of dietary pattern consumed plays an important role in the risk of developing CHD. Healthy dietary patterns (or higher nutrient quality diets) which are associated with decreased risk of CHD include higher Healthy Eating Indices scores, Mediterranean diet (MedDiet), Dietary Approaches to Stop Hypertension (DASH) and vegetarian diets and are characterized by higher consumption of vegetables, fruits, whole-grains, low-fat dairy, and seafood, limited (or no) intake of red and processed meat, and lower intakes of refined grains, sugar-sweetened foods and beverages compared to an increased CHD risk associated with higher adherence to Western dietary patterns. Healthy dietary patterns have CHD protective effects because they are lower in energy density and higher in fiber, healthier fatty acid profiles, essential nutrients, antioxidants, and electrolytes, and are anti-inflammatory compared with Western diets. Meta-analyses estimate that healthy dietary patterns are associated with a significantly decreased CHD risk by 20–33%, while Western-type patterns are associated with an increased CHD risk by up to 45%, especially in US studies and in individuals over 50 years of age. A number of randomized controlled trials (RCTs) support the role for healthy dietary patterns in reducing CHD risk biomarkers including blood lipids and lipoproteins, systemic inflammatory or oxidative stress factors such as hs-CRP and oxidized LDL-C, and carotid atherosclerosis and improving endothelial health and blood pressure. Replacing 5% of energy intake from saturated fats with equivalent energy intake from polyunsaturated and monounsaturated fats, or carbohydrates from whole grains was associated with a significant 25%, 15%, and 9% lower risk of CHD, respectively. However, replacing saturated fat with carbohydrates from refined starches and/or added sugars was not significantly associated with lower CHD risk.

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    Mark L. Dreher (Chief Science Officer)

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Appendix A: Comparison of Western and Healthy Dietary Patterns per 2000 kcal (Approximated Values)

Appendix A: Comparison of Western and Healthy Dietary Patterns per 2000 kcal (Approximated Values)

Diet type

Western dietary pattern (US)

USDA base pattern

DASH diet pattern

Healthy Mediterranean pattern

Healthy vegetarian pattern (Lacto-ovo based)

Vegan pattern

Emphasizes

Refined grains, low fiber foods, red meats, sweets, solid fats

Vegetables, fruit, whole-grains, and low-fat milk

Potassium rich vegetables, fruits, and low fat milk products

Whole grains, vegetables, fruit, dairy products, olive oil, and moderate wine

Vegetables, fruit, whole-grains, legumes, nuts, seeds, milk products, and soy foods

Plant foods: Vegetables, fruits, whole grains, nuts, seeds, and soy foods

Includes

Processed meats, sugar sweetened beverages, and fast foods

Enriched grains, lean meat, fish, nuts, and seeds, vegetable oils

Whole-grains, poultry, fish, nuts, and seeds

Fish, nuts, seeds, and pulses

Eggs, non-dairy milk alternatives, and vegetable oils

Non-dairy milk alternatives

Limits

Fruits and vegetables, and whole-grains

Solid fats, and added sugars

Red meats, sweets and sugar-sweetened beverages

Red meats, refined grains, and sweets

No red or white meats, or fish; limited and sweets

No animal products

Estimated nutrients/components

 

Carbohydrates (% Total kcal)

51

51

55

50

54

57

Protein (% Total kcal)

16

17

18

16

14

13

Total fat (% Total kcal)

33

32

27

34

32

30

Saturated fat (% Total kcal)

11

8

6

8

8

7

Unsat. fat (% Total kcal)

22

25

21

24

26

25

Fiber (g)

16

31

29+

31

35+

40+

Potassium (mg)

2800

3350

4400

3350

3300

3650

Vegetable oils (g)

19

27

25

27

19–27

18–27

Sodium (mg)

3600

1790

1100

1690

1400

1225

Added sugar (g)

79 (20 tsp)

32 (8 tsp)

12 (3 tsp)

32 (8 tsp)

32 (8 tsp)

32 (8 tsp)

Plant food groups

Fruit (cup)

≤1.0

2.0

2.5

2.5

2.0

2.0

Vegetables (cup)

≤1.5

2.5

2.1

2.5

2.5

2.5

Whole-grains (oz.)

0.6

3.0

4.0

3.0

3.0

3.0

Legumes (oz.)

N/A

1.5

0.5

1.5

3.0

3.0+

Nuts/seeds (oz.)

0.5

0.6

1.0

0.6

1.0

2.0

Soy products (oz.)

0.0

0.5

−

−

1.1

1.5

  1. U.S. Department of Agriculture, Agriculture Research Service, Nutrient Data Laboratory. 2014. USDA National Nutrient Database for Standard Reference, Release 27. http://www.ars.usda.gov/nutrientdata. Accessed 17 Feb 2015
  2. Dietary Guidelines Advisory Committee. Scientific Report. Advisory Report to the Secretary of Health and Human Services and the Secretary of Agriculture. Appendix E-3.7: Developing vegetarian and Mediterranean-style food patterns. 2015; 1–9
  3. U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office. 2010; Table B2.4; http://www.choosemyplate.gov/ Accessed 22 Aug 2015

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Dreher, M.L. (2018). Dietary Patterns and Coronary Heart Disease. In: Dietary Patterns and Whole Plant Foods in Aging and Disease. Nutrition and Health. Humana Press, Cham. https://doi.org/10.1007/978-3-319-59180-3_11

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