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Research
Substitutions of animal-based foods consumption and risk of hypertension: a cohort study
Tong Wang
Shanxi Medical University
Corresponding Author
ORCiD: https://orcid.org/0000-0002-9403-7167
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
This study assessed the association between the consumption of animal-based foods (ABFs) and hypertension, a recognized risk factor for cardiovascular disease. The adverse effects of red and processed meat (RPM) consumption and the beneficial effects of dairy products consumption and other ABFs have been discovered separately; however, the constrained nature of food intake was typically ignored. We aimed to assess the substitution effects between RPM and other ABFs using compositional transformation substitution analysis and further compared this analysis with the traditional substitution analysis method.
Methods
We followed 5394 Chinese adults aged 18-60 years at baseline in the China Health and Nutrition Survey from 2004 to 2011. Food consumption was assessed using a combination of individual-based consecutive 24-h recalls and household-based food weighing approaches. Both traditional substitution analysis and substitution analysis based on compositional transformation were used to assess substitution effects.
Results
One-thousand-two-hundred-and-sixty-seven participants were newly-diagnosed with hypertension in the mean follow-up period of 6.2±0.02 years. The traditional substitution analysis found that substituting eggs for RPM was associated with a lower risk of hypertension ( HR =0.899, 95%CI:0.818, 0.989). Unlike the traditional model, the compositional transformation substitution analysis (1) found that replacing RPM with any other ABFs was associated with a lower risk of hypertension; (2) implemented substitution of one-to-many between RPM and other all ABFs; (3) found the different substitution effects between RPM and dairy products among participants whose proportions of different ABFs were different; (4) based on the constant substitution amount, substituting dairy products for RPM was associated with a greatest benefit in reducing the risk of hypertension.
Conclusions
The compositional transformation substitution analysis takes the constrained and relative nature of food consumption into account. This is a flexible approach to estimate substitution effects under different substitution patterns, to obtain personalized estimation effects based on different consumptions of ABFs at the individual level, and to provide an individualized dietary recommendation.
Keywords
Red and processed meat, Dairy products, Animal-based foods, hypertension, Compositional transformation substitution analysis
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This is a preprint. It has not completed peer review.
Research
Substitutions of animal-based foods consumption and risk of hypertension: a cohort study
Tong Wang
Shanxi Medical University
Corresponding Author
ORCiD: https://orcid.org/0000-0002-9403-7167
Badges
Prescreen
This manuscript passed our Prescreen assessment
Complete author information
Appropriate declaration statements
Potential risks to human health
Prescreen
History
CURRENT STATUS: Posted
Version 1
Posted 10 Apr, 2020
No community comments so far
Metrics
Comments: 0
PDF Downloads: ...
HTML Views: ...
License:
This work is licensed under a CC BY 4.0 License. Read Full License
Background
This study assessed the association between the consumption of animal-based foods (ABFs) and hypertension, a recognized risk factor for cardiovascular disease. The adverse effects of red and processed meat (RPM) consumption and the beneficial effects of dairy products consumption and other ABFs have been discovered separately; however, the constrained nature of food intake was typically ignored. We aimed to assess the substitution effects between RPM and other ABFs using compositional transformation substitution analysis and further compared this analysis with the traditional substitution analysis method.
Methods
We followed 5394 Chinese adults aged 18-60 years at baseline in the China Health and Nutrition Survey from 2004 to 2011. Food consumption was assessed using a combination of individual-based consecutive 24-h recalls and household-based food weighing approaches. Both traditional substitution analysis and substitution analysis based on compositional transformation were used to assess substitution effects.
Results
One-thousand-two-hundred-and-sixty-seven participants were newly-diagnosed with hypertension in the mean follow-up period of 6.2±0.02 years. The traditional substitution analysis found that substituting eggs for RPM was associated with a lower risk of hypertension ( HR =0.899, 95%CI:0.818, 0.989). Unlike the traditional model, the compositional transformation substitution analysis (1) found that replacing RPM with any other ABFs was associated with a lower risk of hypertension; (2) implemented substitution of one-to-many between RPM and other all ABFs; (3) found the different substitution effects between RPM and dairy products among participants whose proportions of different ABFs were different; (4) based on the constant substitution amount, substituting dairy products for RPM was associated with a greatest benefit in reducing the risk of hypertension.
Conclusions
The compositional transformation substitution analysis takes the constrained and relative nature of food consumption into account. This is a flexible approach to estimate substitution effects under different substitution patterns, to obtain personalized estimation effects based on different consumptions of ABFs at the individual level, and to provide an individualized dietary recommendation.
Figure 1
Figure 2
Figure 3
Figure 4