Effects of the Chinese Heart-Healthy Diet (Sichuan Cuisine Version) on the 10-year Cardiovascular Disease Risk and Vascular Age: A Randomized Controlled Feeding Trial

Br J Nutr. 2023 Nov 6:1-28. doi: 10.1017/S0007114523002416. Online ahead of print.ABSTRACTSichuan cuisine was previously fitted into the Chinese Heart-Healthy Diet (CHH) trial to verify the antihypertensive effect. Whether the modified Sichuan diet lessens cardiovascular disease (CVD) is not fully explored. We aimed to estimate the effects of the Sichuan version of CHH diet (CHH diet-SC) on the 10-year risk of CVD and vascular age. A single-blinded randomized controlled feeding trial was conducted. General CVD prediction model was used in manners of intention-to-treat and per-protocol set. After a 7-day run-in period, 53 participants with pre- and grade I hypertension from local communities were randomized and provided with either CHH diet-SC (n=27) or a control diet (n=26) for 4 weeks. Mean absolute and relative estimated CVD risks were reduced by 4.5% and 27.9% in the CHH diet-SC group, and the between-group relative risk reduction was 19.5% (P<0.001) using linear mixed-effects models. The sensitivity analysis with datasets and models showed consistent results and pre-specified factors were not associated with the intervention effects. The vascular age of CHH-SC group was theoretically 4.4 years younger than that of the control group after intervention. Compared with a typical diet, adopting the CHH diet-SC over one month significantly reduced 10-year CVD risks and vascular ages among local adults with mild hypertension.PMID:37926909 | DOI:10.1017/S0007114523002416
Source: The British Journal of Nutrition - Category: Nutrition Authors: Source Type: research