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Nutrients
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Primary Prevention of Heart Disease with Macronutrients
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Primary Prevention of Heart Disease with Macronutrients

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Public Health".

Deadline for manuscript submissions: closed (20 April 2023) | Viewed by 3999

Special Issue Editor

Dr. Silvia Cetrullo

E-Mail Website
Guest Editor
1. Department of Biomedical and Neuromotor Sciences (DIBINEM) - Alma Mater Studiorum, University of Bologna, Bologna, Italy
2. Istituto Nazionale per le Ricerche Cardiovascolari (INRC), Bologna, Italy
Interests: heart metabolism; polyunsaturated fatty acids; nutraceuticals; nutrient-sensing pathways; aging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to submit a contribution to the Special Issue titled “Primary Prevention of Heart Disease with Macronutrients”. Despite a number of unmodifiable risk factors, such as family history, sex, or age, many forms of lifestyle intervention are known to be capable of reducing the risk of heart disease. In particular, diet, as a preventive strategy, is becoming increasingly important. Thus, the types of food components, as well as their nutritional balance, and the specific dietary conditions that can influence cardiovascular health, including the molecular mechanisms subject to these effects, are a hot topic in this field of scientific research. Indeed, the evidence emerging from preclinical and clinical studies indicates that specific macronutrients can affect the onset of cardiovascular diseases by influencing the processes related to aging (such as organelle disfunctions, inflammation, oxidative stress, and DNA instability), as well as promoting or suppressing functions that are repressed during the process of aging (i.e., autophagy).

Novel discoveries, review articles, and short communications are invited for submission. All contributions are considered to be of great importance to understand more extensively the relationship of the interplay between dietary components and heart health.

Dr. Silvia Cetrullo
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • macronutrients
  • heart
  • aging
  • heart metabolism
  • heart disease
  • nutritional intervention
  • proteins
  • fats
  • carbohydrates
  • fatty acids

Published Papers (1 paper)

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Research

14 pages, 2771 KiB  
Article
Multi-Nutrient Analysis of Dietary Macronutrients with All-Cause, Cardiovascular, and Cancer Mortality: Data from NHANES 1999–2014
by Nicholas A. Koemel, Alistair M. Senior, David S. Celermajer, Amanda Grech, Tim P. Gill, Stephen J. Simpson, David Raubenheimer and Michael R. Skilton
Nutrients 2023, 15(2), 345; https://doi.org/10.3390/nu15020345 - 10 Jan 2023
Cited by 4 | Viewed by 3586
Abstract
Macronutrients are a major component of the human diet. However, few studies have assessed their collective association with mortality. We sought to evaluate the associations of macronutrient intake with all-cause, cardiovascular, and cancer mortality in US adults using a multi-nutrient approach. This prospective [...] Read more.
Macronutrients are a major component of the human diet. However, few studies have assessed their collective association with mortality. We sought to evaluate the associations of macronutrient intake with all-cause, cardiovascular, and cancer mortality in US adults using a multi-nutrient approach. This prospective cohort analysis used data from the National Health and Nutrition Examination Survey from the years 1999 to 2014. The participants included 33,681 US adults aged 20–85 years (52.5% female). The maximum follow-up time was 16.8 years, with a total of 4398 total deaths, including 772 cardiovascular deaths and 952 cancer deaths. The associations between mortality and dietary macronutrients were explored using three-dimensional generalized additive models, allowing for visual and statistical inference of complex nonlinear associations. Absolute macronutrient intake demonstrated a three-way interactive association with all-cause mortality (p < 0.001), cardiovascular mortality (p = 0.02), and cancer mortality (p = 0.05), adjusted for age, sex, ethnicity, socioeconomic status, dietary quality, and lifestyle. Compositionally, a high caloric diet composed of moderately high protein (20%), moderate fat (30%), and moderate carbohydrate (50%) levels was associated with the highest mortality risk. Across the total energy intake levels, lower mortality risk was observed in two separate regions consisting of higher protein (30%), higher carbohydrate (60%), and lower fat levels (10%) or lower protein (10%), moderate carbohydrate (45%), and higher fat levels (45%). These findings highlight a complex nonlinear and interactive association between macronutrients and all-cause mortality such that several distinct dietary compositions are associated with similarly high or low risk. Future research is needed to explore the drivers of these associations and whether they differ across varying dietary patterns and populations. Full article
(This article belongs to the Special Issue Primary Prevention of Heart Disease with Macronutrients)
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