Dietary Patterns Associated With Heat Retention in Blood Vessel Syndrome (HRBVS) in Coronary Heart Disease: A Cross-Sectional Study.

Abstract

Background: Western dietary patterns are well-established risk factors for coronary heart disease (CHD); however, the potential role of Traditional Chinese Medicine (TCM) dietary theory in exacerbating specific TCM syndromes among CHD patients remains a significant knowledge gap. To address this gap, our study aimed to investigate the relationship between dietary patterns, encompassing diet tastes and eating habits, and the occurrence of Heart-Related Blood Vessel Syndromes (HRBVS) in Chinese patients with CHD.

Methods: Data from 4428 patients with CHD were collected, including 2,973 stable angina pectoris (SAP) cases, 614 acute coronary syndrome (ACS) cases, and 841 heart failure (HF) cases. The Coronary Heart Disease HRBVS Scale and the Patient Self-Assessment of Dietary Habits Scale were used. Logistic regression analysis and a backward stepwise regression strategy were employed to identify dietary factors affecting HRBVS.

Results: Individuals with a preference for salty, greasy, and spicy foods and those with irregular eating habits were more likely to experience HRBVS. Good dietary habits and regular meal timing were associated with a lower incidence of HRBVS. In the multivariate regression analysis, individuals who preferred spicy, greasy, and cold foods and those who kipped or had no breakfast had a higher risk of HRBVS. Conversely, individuals with good dietary habits had a lower risk of HRBVS.

Conclusion: HRBVS in patients with coronary heart disease is closely related to dietary habits. Positive dietary interventions may play a significant role in improving HRBVS and enhancing prognosis. Identifying and intervening in these dietary factors may improve the overall prognosis in patients with coronary heart disease.

Trial registration: ClinicalTrials.gov (NCT02967718).