Abstract 11661: Associations of Macronutrient and Sodium Intake With Cardiac Structure and Function in the Hispanic Community Health Study/Study of Latinos

Abstract

Introduction: Dietary macronutrient balance and reduced sodium intake are key modifiable risk factors for prevention of cardiovascular disease. Pre-heart failure (HF) (evidence of structural heart disease or abnormal cardiac function) is an independent risk factor for incident clinical HF development. We assessed associations of macronutrient and sodium intake with cardiac structure and function from the Echocardiographic Study of Latinos (Echo-SOL), an ancillary study of the Hispanic Community Health Study/Study of Latinos (HCHS/SOL). Hypothesis: We hypothesized that higher intake of protein and lower intake of fat, carbohydrate and sodium would be associated with healthier cardiac structure and function. Methods: Cross-sectional data from HCHS/SOL interviews were analyzed among 1818 adults (57% female, mean age 56 ± 0.17) with complete echo assessments. Intake of carbohydrates, proteins, fats, and sodium in relation to total caloric intake was derived from two 24-hour recalls. Associations between nutrients and pre-HF outcomes were estimated via simple linear regression as well as ANOVA across quintiles of each nutrient. All analyses were weighted and account for complex survey design. Results: Mean ± SE macronutrient intake for the overall target population was 52.3 ± 0.1% carbohydrates, 17.1 ± 0.05% protein, and 29.7 ± 0.1% fat. Mean dietary sodium intake was 3,107.2 ± 47.7mg. Higher percent of total daily calories from carbohydrates was associated with lower LV mass (-13.7g per 5%, p<0.01) and lower e’ velocity (-0.37cm/s per 5%, p<0.01). Higher fat consumption was associated with higher LV mass (11.23g per 5%, p<0.01). No significant associations were seen with protein intake. Higher sodium intake was associated with higher LV mass (1.35g per 100mg, p<0.01) and lower ejection fraction (-0.091% per 100mg, p<0.01). Quintile analysis confirmed the presence and monotonicity of the observed associations. Conclusions: Our results suggest that a macronutrient balance favoring higher carbohydrate and lower fat consumption along with reduced sodium intake is associated with better cardiac structure and function. These findings have important implications for HF prevention. Future studies should explore the role of specific nutrient types.