# Retrospective analysis of dietary risk factors and cardiovascular outcomes in angiocardiopathy

## TL;DR

This study found that unhealthy diets are linked to higher rates of heart and vascular problems in patients with angiocardiopathy.

## Contribution

The study identifies specific dietary risk patterns associated with cardiovascular events in angiocardiopathy patients.

## Key findings

- High dietary risk was associated with a 2.63-fold increased odds of major adverse cardiovascular events.
- Patients with high-risk diets had a 4.82-fold higher odds of stroke compared to low-risk groups.
- Cardiovascular mortality was 4.13 times higher in the high-risk dietary group.

## Abstract

Angiocardiopathy, encompassing structural and functional heart and vascular disorders, is associated with multiple modifiable risk factors, among which diet plays a pivotal role.

This study aimed to examine the association between dietary risk patterns and cardiovascular events in patients with angiocardiopathy.

This retrospective cross-sectional study involved 525 patients who were categorized into three groups: low (n = 143), moderate (n = 216), and high (n = 166) dietary risk groups based on their dietary intake and the Dietary Inflammatory Index (DII) scores. Information on sociodemographic factors, anthropometry, clinical status, diet, and cardiovascular outcomes was collected from medical records and analyzed. Multivariable logistic regression was used to compute adjusted odds ratios (ORs) with 95% confidence intervals (CIs).

Patients in the high dietary risk group were generally older (60.1 ± 13.1 vs. 56.2 ± 11.8 years, p = 0.021), with a higher proportion having lower education (no formal education: 33.1% vs. 15.4%, p = 0.015) and lower income (54.8% vs. 33.6%, p = 0.009). Anthropometric measures, including BMI (28.7 ± 5.2 vs. 26.6 ± 4.4 kg/m2, p = 0.002) and waist circumference (97.6 ± 12.1 vs. 91.2 ± 10.5 cm, p < 0.001), were also higher in the high-risk group. These individuals consumed more energy (2,471 ± 425 kcal/day), saturated fat (14.8 ± 2.6% of energy), and sodium (3,560 ± 640 mg/day), and had higher DII scores (3.4 ± 1.1), while fiber (14.6 ± 3.9 g/day) and omega-3 intake (0.6 ± 0.3 g/day) were lower (all p < 0.001). The prevalence of cardiovascular events was markedly higher in the high-risk group (73.5%) compared to the low-risk group (37.8%, p < 0.001). High dietary risk was significantly associated with MACE (OR 2.63, 95% CI 1.81–3.83), stroke (OR 4.82, 95% CI 2.41–9.64), and cardiovascular mortality (OR 4.13, 95% CI 1.78–9.57).

Pro-inflammatory, high-risk dietary patterns were significantly associated with a higher prevalence of adverse cardiovascular outcomes in patients with angiocardiopathy.