Key result
The highest dietary intake of anthocyanidins was independently associated with a significantly lower prevalence of heart failure compared to the lowest intake group (OR 0.469).
Why the study?
Despite the anti-inflammatory and antioxidant properties of anthocyanidins, no studies had evaluated the association between dietary intake of anthocyanidins and heart failure.
Does higher dietary intake of anthocyanidins reduce the prevalence of heart failure in American adults?
Cross-Sectional (n=15,869)
Does higher dietary intake of anthocyanidins reduce the prevalence of heart failure in American adults?
Odds Ratio: 0.469 (95% CI 0.289–0.732)
Absolute Event Rate: 1.57% vs 2.54%
p-value: p=0.003
Higher dietary intake of anthocyanidins is independently associated with a lower prevalence of heart failure among American adults.
Higher anthocyanidin intake was associated with lower heart failure prevalence; hypothesis-generating and should not yet change practice.
Background Despite anthocyanidins have anti-inflammatory and antioxidant properties, no studies have researched association between dietary intake of anthocyanidins and heart failure. Methods We enrolled 15,869 participants from the National Health and Nutrition Examination Survey (NHANES) (2007–2010 and 2017–2018) in this cross-sectional study. We examined baseline data and prevalence of heart failure in different quartile groups of anthocyanin intake (Q1-4). Three models were established through logistic regression to evaluate the protective effect of Q4 (highest anthocyanidins intake) on heart failure. The protective effect of high anthocyanidins intake on heart failure was further evaluated in different subgroups. Results Participants with the highest anthocyanidins intake (Q4) had the lowest prevalence of heart failure (Q1:2.54%, Q2:2.33%, Q3:2.43%, Q4:1.57%, p = 0.02). After adjusting for possible confounding factors, compared with the Q1 group, the highest anthocyanidins intake (Q4) was independently related to lower presence of heart failure (Q4: OR 0.469, 95%CI [0.289, 0.732], p = 0.003). And this association was still stable in subgroups of female, ≥45 years, smoker, non-Hispanic White or without diabetes, stroke and renal failure. Conclusion Dietary intake of anthocyanidins had negative association with the presence of heart failure.
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Tao et al. (2023) conducted a cross-sectional in Heart failure (n=15,869). Dietary intake of anthocyanidins (highest quartile) vs. Lowest quartile of anthocyanidins intake was evaluated on Prevalence of heart failure (OR 0.469, 95% CI 0.289-0.732, p=0.003). The highest dietary intake of anthocyanidins was independently associated with a significantly lower prevalence of heart failure compared to the lowest intake group (OR 0.469).
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