钠摄入量对血压、死亡率和主要心血管事件的影响:系统综述和荟萃分析的综合综述。

IF 8.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Qiuyu Yang, Robin W M Vernooij, Hongfei Zhu, Gihad Nesrallah, Chunyang Bai, Qi Wang, Ying Li, Danni Xia, Małgorzata M Bała, Sylwia Warzecha, Mingyao Sun, Ahmad Jayedi, Sakineh Shab-Bidar, Bei Pan, Jinhui Tian, Kehu Yang, Long Ge, Bradley C Johnston
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引用次数: 0

摘要

已经发表了大量的系统综述和荟萃分析(SRMAs)来评估钠摄入对心血管健康的影响。然而,srma的质量,即报告对主要心血管事件影响的绝对估计和相应证据的确定性尚未明确总结。我们进行了一项总括性综述,以评估低钠摄入量与心血管结局之间关联的强度和有效性。我们使用改良的、更严格的AMSTAR 2仪器版本和GRADE方法分别评估SRMA方法质量和证据确定性。在三个心血管风险层中,我们计算了二元结果的绝对风险降低(ARR)。我们纳入了56个srma。在各种心血管危险人群中,中度至高度肯定的证据表明,较低的钠摄入量可使收缩压(BP)降低-8.69至-2.00 mmHg,并对舒张压有一致但较小的影响。盐替代品使全因死亡率和心血管死亡率有了小而重要的降低[ARR每1000人减少12;每千人减少9人;并且对中风的风险几乎没有影响[ARR比1000少1]。中度至高度肯定的证据表明,低钠摄入量可能有利于预防主要心血管事件,特别是在心血管风险低的人群中。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of sodium intake on blood pressure, mortality and major cardiovascular events: an umbrella review of systematic reviews and meta-analyses.

A plethora of systematic reviews with meta-analyses (SRMAs) evaluating sodium intake on cardiovascular health have been published. However, the quality of the SRMAs, that report absolute estimates of effect for major cardiovascular events and the corresponding certainty of the evidence has not been explicitly summarized. We conducted an umbrella review to assess the strength and validity of associations between lower sodium intake and cardiovascular outcomes. We used a modified, more stringent, version of the AMSTAR 2 instrument and the GRADE approach to assess SRMA methodological quality and evidence certainty, respectively. Across three cardiovascular risk strata, we computed the absolute risk reduction (ARR) for binary outcomes. We included 56 SRMAs. In various cardiovascular risk populations, moderate to high certainty evidence suggested that lower sodium intake reduced systolic blood pressure (BP) by -8.69 to -2.00 mmHg, and had concordant but smaller effects on diastolic BP. Salt substitutes conferred a small but important reduction in all-cause and cardiovascular mortality [ARR 12 fewer per 1000; 9 fewer per 1000; respectively], and had little to no effect on the risk of stroke [ARR 1 fewer per 1000]. Moderate to high certainty evidence suggested that lower sodium intake is probably beneficial for the prevention of major cardiovascular events, especially in low cardiovascular risk populations.

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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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