地中海式饮食加瘦牛肉可降低血压并改善血管功能：一项随机交叉试验的次要结果

IF 3.8 Q2 NUTRITION & DIETETICS

Current Developments in Nutrition Pub Date : 2025-04-01 DOI:10.1016/j.cdnut.2025.104573

Jennifer A Fleming , Kristina S Petersen , Penny M Kris-Etherton , David J Baer

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引用次数: 0

摘要

背景：地中海饮食模式可改善心血管疾病（CVD）的危险因素。中心收缩压升高和动脉僵硬度是CVD的独立预测因子。MED饮食对这些血管健康指标的影响尚未被调查。目的是评估MED日粮中含有0.5盎司/天（MED0.5）、2.5盎司/天（MED2.5）和5.5盎司/天（MED5.5）瘦牛肉与美国平均日粮（AAD）对血管健康的影响[肱和中枢血压、脉搏波速度（PWV）和增强指数]。方法在美国宾夕法尼亚州立大学和美国农业部贝尔茨维尔分校进行多中心、4期随机、交叉、对照饲养研究。参与者按随机顺序进食每种测试饮食4周。在基线和每个饮食期结束时评估血管结局。采用线性混合模型进行分析。结果两组患者外周血、中枢血压及PWV (P <；0.05)。MED0.5后PWV降低[- 0.24 m/s]；95%置信区间（CI）：−0.44,−0.04]和MED2.5(−0.27 m/s；95% CI:−0.47,−0.07)；与AAD相比，MED5.5后的PWV名义上较低(- 0.20 m/s；95% ci:−0.40,0.003；P = 0.055)。MED0.5后中心收缩压降低(−3.24 mmHg；95% CI:−5.22,−1.27)和MED2.5(−2.93 mmHg；95% CI:−4.91,−0.96)。中心舒张压也有类似的变化。与AAD相比，3种MED饮食的肱动脉收缩压和舒张压均较低(P <；0.05)。结论与AAD相比，MED饲粮中添加0.5和2.5盎司/d的瘦牛肉可改善肱和中枢的收缩压和舒张压以及动脉硬度。我们的研究结果表明，MED饮食中≤5.5盎司/天的瘦牛肉不会对血管功能产生不利影响。该试验在clinicaltrials.gov注册为NCT02723617。

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A Mediterranean-Style Diet with Lean Beef Lowers Blood Pressure and Improves Vascular Function: Secondary Outcomes from a Randomized Crossover Trial

Background

The Mediterranean (MED) dietary pattern improves cardiovascular disease (CVD) risk factors. Increased central systolic blood pressure and arterial stiffness are independent predictors of CVD. The effect of a MED diet on these measures of vascular health has not been investigated.

Objectives

The aim was to evaluate the effects of a MED diet incorporating 0.5 oz./d (MED0.5), 2.5 oz./d (MED2.5) and 5.5 oz./d (MED5.5) of lean beef compared with an Average American diet (AAD) on vascular health [brachial and central blood pressure, pulse wave velocity (PWV), and augmentation index].

Methods

A multicenter, 4-period randomized, crossover, controlled-feeding study was conducted at Penn State University and USDA, Beltsville. In random sequence order, participants consumed each test diet for 4 wk. Vascular outcomes were assessed at baseline and the end of each diet period. Linear mixed models were used for analyses.

Results

Between-diet differences were observed for peripheral and central blood pressure as well as PWV (P < 0.05). PWV was lower following MED0.5 [−0.24 m/s; 95% confidence interval (CI): −0.44, −0.04] and MED2.5 (−0.27 m/s; 95% CI: −0.47, −0.07) compared with the AAD; PWV was nominally lower after the MED5.5 compared with the AAD (−0.20 m/s; 95% CI: −0.40, 0.003; P = 0.055). Central systolic blood pressure was lower following the MED0.5 (−3.24 mmHg; 95% CI: −5.22, −1.27) and MED2.5 (−2.93 mmHg; 95% CI: −4.91, −0.96) compared with the AAD. A similar pattern was observed for central diastolic pressure. Brachial systolic and diastolic pressure were lower following all 3 MED diets compared with the AAD (P < 0.05).

Conclusions

Compared with an AAD, MED diets containing 0.5 and 2.5 oz./d of lean beef improved brachial and central systolic and diastolic blood pressure and arterial stiffness. Our findings suggest that a MED diet with ≤5.5 oz./d of lean beef does not adversely affect vascular function.

This trial was registered at clinicaltrials.gov as NCT02723617.

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