Evaluating the impact of dietary macronutrient ratios on cardiovascular blood biomarkers
Creators: name: Nickless, Peter
Publisher: name: No Publisher Supplied
Year: 2020

description: Background: Cardiovascular disease is the number one killer in the United States leading to 647,000 deaths in 2017 alone. Not restricted to the United States, cardiovascular disease is also the number one cause of death worldwide accounting for 9 million annual deaths. The prevention of cardiovascular disease presents not only an opportunity to save lives, but also billions of dollars in healthcare costs. Lifestyle modification through diet presents an effective means of reducing the incidence of cardiovascular morbidity and mortality. Dietary approaches aimed at reducing cardiovascular risk have focused on the reduction of saturated fat limiting its potential for negatively impacting cardiovascular risk blood parameters. Recent evidence suggests, however, that while reducing saturated fat may be of benefit, the replacement nutrient selected is an equally important consideration. Dietary approaches aimed at replacing saturated fat with mono and polyunsaturated fat have shown promise as a means of improving cardiovascular biomarkers and possibly reducing the mortality and morbidity of cardiovascular disease.Objective: The objective of this study is to determine the associations between macronutrient ratios and cardiovascular lipid biomarkers and try to determine the appropriate recommendations for beneficial biomarker outcomes.Methods: This retrospective correlational analysis used data obtained from the 2005-2016 NHANES dataset. Data included nutritional variables, patient demographic information, and patient laboratory examinations. After cleaning and processing correlational analysis, simple and multivariate regression analysis, and ANOVA testing were performed between the independent nutritional variables and the dependent laboratory variables. Results: There were a total of 20,007 cases to be considered from the data set. 3089 samples met the inclusion criteria for further consideration. Statistically significant correlations were noted between the percent of the polyunsaturated to saturated fat ratio and total cholesterol (r=-.055), LDL cholesterol (r=-.038), HDL cholesterol (r=.043), triglycerides (r=-.08), apolipoprotein B (r=-.065), and the total cholesterol to HDL ratio (r=-.08). Statistically significant correlations were noted between the percent of carbohydrate consumption and total cholesterol (r=-.045), HDL cholesterol (r=-.10), and the total cholesterol to HDL ratio (r=.04). Statistically significant correlations were noted between the percent of sugar consumption and HDL cholesterol (r=-.11), and the total cholesterol to HDL ratio (r=.074). Statistically significant correlations were noted between the percent of fiber consumption and HDL cholesterol (r=.061), and the total cholesterol to HDL ratio (r=-.059). Statistically significant correlations were noted between the carbohydrate to total fat consumption and HDL cholesterol (r=-.070), triglycerides (r=.041), and the total cholesterol to HDL ratio (r=.044). ANOVA analysis showed a statistically significant impact of differing ratios of polyunsaturated to saturated fatty acids and total cholesterol (p=.0076), triglycerides (p=.0002), apolipoprotein B (p=.0042), and the total cholesterol to HDL ratio (p=.0005). Statistically significance was seen between the impact of differing ratios of monounsaturated to saturated fatty acids and triglycerides (p=.0015). Significant impact of differing ratios of carbohydrate to total fat and HDL cholesterol (p=.0035). Statistically significant impact of differing dietary fat concentrations HDL cholesterol (p1.0 polyunsaturated to saturated fat ratio. There is a small inverse relationship between the ratio of monounsaturated fat to saturated fat and diet should be kept to a &lt; 2.0 ratio. The ratio of carbohydrate consumption to saturated fat shows a small positive correlation. The ratio of carbohydrate to total fat shows a strong association between higher ratios and negative biomarker data. A diet should be less than a 1.5 ratio of carbohydrate to total fat and contain 45% or less of its calories from carbohydrates. Differences between biomarker outcome data and individual fatty acids suggest that food choice needs to consider specific fatty acid makeup.