Effects of Chinese heart-healthy diet on blood lipids, glucose, and estimated 10-y cardiovascular disease risk among Chinese adults: results on secondary outcomes of a randomized controlled trial.
Study Goal
The researchers aimed to determine the effects of a Chinese heart-healthy (CHH) diet on blood lipids, glucose, and 10-year cardiovascular disease risk in Chinese adults with mild hypertension compared to a usual diet.
Results Summary
The CHH diet significantly reduced total cholesterol (-0.14 mmol/L) and 10-year cardiovascular disease risk (-1.24%) compared to the usual diet, with a borderline significant effect on blood glucose (-0.17 mmol/L). No adverse effects were reported, and sensitivity analyses confirmed the robustness of the results.
Population
265 Chinese adults with baseline systolic blood pressure 130 to 159 mmHg, including 42% with hypercholesterolemia and 15% with diabetes.
Effective Dosage
Not specified (dietary intervention without explicit dosage).
Duration
28-day intervention after a 7-day run-in period.
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
usual diet | decrease | serum total cholesterol (TC) | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | 0.16 mmol/L | decreased | #1 |
usual diet | decrease | 10-y cardiovascular disease risk | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | 0.91% | decreased | #2 |
usual diet | increase | blood glucose | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | 0.25 mmol/L | increased | #3 |
Chinese heart-healthy (CHH) diet | decrease | serum total cholesterol (TC) | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | -0.14 mmol/L | lowered | #4 |
Chinese heart-healthy (CHH) diet | decrease | 10-y cardiovascular disease risk | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | -1.24% | lowered | #5 |
Chinese heart-healthy (CHH) diet | no change | blood glucose | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | no significant change | No effect | #6 |
Chinese heart-healthy (CHH) diet | decrease | blood glucose | Chinese adults with baseline systolic blood pressure 130 to 159 mmHg | -0.17 mmol/L | showed a borderline significant effect | #7 |
Chinese heart-healthy (CHH) diet | decrease | TC | Chinese adults with mild hypertension | - | reduced | #8 |
Chinese heart-healthy (CHH) diet | decrease | 10-y cardiovascular disease risk | Chinese adults with mild hypertension | - | reduced | #9 |
Chinese heart-healthy (CHH) diet | decrease | blood glucose | Chinese adults with mild hypertension | - | was likely to reduce | #10 |
BACKGROUND: Healthy diet is essential for cardiovascular disease risk management, but its effects among Chinese patients, whose diets differ from Western diets, remain largely unknown. METHODS: In this multicenter, patient- and outcome assessor-blind, randomized controlled feeding trial, 265 Chinese adults with baseline systolic blood pressure 130 to 159 mmHg were randomly assigned into Chinese heart-healthy (CHH) diet or usual diet for a 28-d intervention after a 7-d run-in period on usual diet. Blood lipids and glucose were measured from overnight fasting blood samples before and after the intervention. Ten-year cardiovascular disease risk was estimated using models previously developed and validated in Chinese. The changes in secondary outcomes of serum total cholesterol (TC), blood glucose, and 10-y cardiovascular disease risk over the intervention period were compared between intervention groups, adjusting for center, among participants with baseline and follow-up blood samples available. Sensitivity analyses were done with further adjustment for baseline values and covariables; missing data imputed; and among per-protocol population. RESULTS: Among 256 eligible participants (130 on CHH diet, 126 on control diet), 42% had hypercholesterolemia and 15% had diabetes at baseline. In the control group, TC and 10-y cardiovascular disease risk decreased after the intervention by 0.16 mmol/L and 0.91%, respectively, but blood glucose increased by 0.25 mmol/L. Compared with usual diet, the CHH diet lowered TC (-0.14 mmol/L, P = 0.017) and 10-y cardiovascular disease risk (-1.24%, P = 0.001) further. No effect on blood glucose was found. All sensitivity analyses confirmed the results on TC and 10-y cardiovascular disease risk, and analysis with multiple variables adjusted showed a borderline significant effect on blood glucose (-0.17 mmol/L, P = 0.051). The differences in intake of nutrients and food groups between intervention groups explained the results. CONCLUSIONS: The CHH diet reduced TC and 10-y cardiovascular disease risk and was likely to reduce blood glucose among Chinese adults with mild hypertension. Further studies with longer terms are warranted. This trial was registered at clinicaltrials.gov as NCT03882645.