Dietary patterns and cardiometabolic and endocrine plasma biomarkers in US women

Abstract

Background: Healthful dietary patterns have been associated with lower risks of type 2 diabetes and coronary artery disease, but their relations with intermediate markers of cardiometabolic and endocrine health are less established. Objective: We evaluated the Dietary Approaches to Stop Hypertension (DASH), the alternate Mediterranean diet (aMED), and the Alternate Healthy Eating Index (aHEI) diet-quality scores with cardiometabolic and endocrine plasma biomarkers in US women. Design: The trial was a cross-sectional analysis of 775 healthy women in the Women's Lifestyle Validation Study that was conducted within the NHS (Nurses' Health Study) and NHS II longitudinal cohorts. Multiple linear regression models adjusted for potential confounders were used to estimate associations between quartiles of dietary pattern-adherence scores that were derived from a food-frequency questionnaire and plasma biomarker concentrations that were collected simultaneously. Results: In multivariable models in which highest and lowest quartiles of dietary pattern scores were compared, 1) DASH was significantly associated with higher concentrations of high-density lipoprotein (9%) and sex-hormone binding globulin (SHBG) (21%), and lower concentrations of leptin (28%), triglycerides (19%), and C-peptide (4%) (all P-trend # 0.04); 2) the aMED was associated with 19% higher SHBG and 16% lower triglycerides (P-trend = 0.02 and 0.003, respectively); and 3) the aHEI was associated with significantly higher concentrations of insulin (16%) and SHBG (19%) and lower concentrations of leptin (18%) (all P-trend # 0.02). Further adjustment for body mass index (BMI) attenuated these associations but remained significant for 1) DASH with leptin and triglycerides and 2) the aMED with triglycerides (all P-trend # 0.03). Conclusions: Adherence to healthful dietary patterns is associated with favorable concentrations of many cardiometabolic and endocrine biomarkers. These relations are mediated in part by BMI. Am J Clin Nutr 2017;105:432-41.

Dietary Patterns and Risk of Hepatocellular Carcinoma Among U.S. Men and Women

“…Healthy diets, including higher intake of fruits and vegetables, fish, poultry, and whole grains, have been suggested to be associated with lower risk of obesity, type 2 diabetes, and NAFLD, thereby may biologically influencing HCC risk. Additionally, all three dietary patterns have been associated with higher circulating sex‐hormone binding globulin (SHBG) levels, but lower leptin levels . A high circulating level of SHBG has been associated with increased risk of HCC, and leptin may play a role in HCG through modulation of human telomerase reverse transcriptase (a critical player of carcinogenesis) .…”

“…Additionally, all three dietary patterns have been associated with higher circulating sex-hormone binding globulin (SHBG) levels, but lower leptin levels. (40) A high circulating level of SHBG has been associated with increased risk of HCC, (41) and leptin may play a role in HCG through modulation of human telomerase reverse transcriptase (a critical player of carcinogenesis). (42) Therefore, healthy dietary patterns might influence HCC risk through their potential impact on insulin resistance and inflammation.…”

The Number of Teeth Is Inversely Associated With Metabolic Syndrome: A Korean Nationwide Population‐Based Study

“…Malnutrition can contribute to development of chronic disease and cardiovascular disease 26–28 . Moreover, healthy dietary patterns have significant association between cardio‐metabolic and endocrine plasma biomarkers in United States women 32 . Thus, related factors such as nutrition that could potentially modify the association between number of teeth and MetS should be considered.…”

Association between consumption of ultra-processed foods and serum C-reactive protein levels: cross-sectional results from the ELSA-Brasil study

“…2 However, while some studies have suggested that the association between dietary patterns and CRP levels seems to differ according to sex, [3][4][5] others have not supported this association. 6,7 Ultra-processed foods are ready-to-eat industrial formulations that are made entirely or predominantly of substances extracted from foods, food constituents or laboratory-synthesized ingredients based on organic materials. These foods present an unbalanced nutritional composition, lack micronutrients and phytochemicals, contain low levels of fiber and protein and are rich in free sugars, total fats, saturated and trans fats and sodium.…”