Key result
High dietary risk, characterized by a pro-inflammatory dietary pattern, was significantly associated with increased odds of major adverse cardiovascular events (OR 2.63) compared to low dietary risk.
Why the study?
Diet plays a pivotal role among modifiable risk factors in angiocardiopathy, but the association between dietary risk patterns and cardiovascular events in these patients needed evaluation.
Does a high-risk, pro-inflammatory dietary pattern increase the prevalence of adverse cardiovascular outcomes in patients with angiocardiopathy?
Cross-Sectional (n=525)
Yes
Does a high-risk, pro-inflammatory dietary pattern increase the prevalence of adverse cardiovascular outcomes in patients with angiocardiopathy?
Odds Ratio: 2.63 (95% CI 1.81–3.83)
Absolute Event Rate: 54.2% vs 27.3%
p-value: p=<0.001
Pro-inflammatory, high-risk dietary patterns are significantly associated with a higher prevalence of adverse cardiovascular outcomes, including MACE and mortality, in patients with angiocardiopathy.
Dietary patterns may warrant assessment in angiocardiopathy; hypothesis-generating and should not yet change practice.
Background Angiocardiopathy, encompassing structural and functional heart and vascular disorders, is associated with multiple modifiable risk factors, among which diet plays a pivotal role. Objective This study aimed to examine the association between dietary risk patterns and cardiovascular events in patients with angiocardiopathy. Methods 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). Results 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/m 2 , 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). Conclusion Pro-inflammatory, high-risk dietary patterns were significantly associated with a higher prevalence of adverse cardiovascular outcomes in patients with angiocardiopathy.
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Yin et al. (2026) conducted a cross-sectional in Angiocardiopathy (n=525). High dietary risk (pro-inflammatory diet) vs. Low dietary risk was evaluated on Major adverse cardiovascular events (MACE) (OR 2.63, 95% CI 1.81-3.83, p=<0.001). High dietary risk, characterized by a pro-inflammatory dietary pattern, was significantly associated with increased odds of major adverse cardiovascular events (OR 2.63) compared to low dietary risk.
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