Journal
AMERICAN JOURNAL OF CLINICAL NUTRITION
Volume 114, Issue 4, Pages 1486-1494Publisher
OXFORD UNIV PRESS
DOI: 10.1093/ajcn/nqab224
Keywords
macronutrients; carbohydrates; fats; proteins; diet; reduced rank regression; systemic lupus erythematosus; African American; Black Women's Health Study
Categories
Funding
- National Cancer Institute [R01-CA058420, U01-CA164974]
- National Institute of Arthritis and Musculoskeletal and Skin Diseases [R01 AR0573727, K24 AR 066109]
- Rheumatology Research Foundation Scientist Development Award
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The study found that in African-American women, a diet high in carbohydrates and low in fats is associated with increased risk of SLE. Specifically, a dietary pattern rich in fruits and sugar-sweetened drinks, but low in margarines, red meats, processed meats, fried chicken, poultry, and eggs was linked to higher SLE risk.
Background: Systemic lupus erythematosus (SLE) affects African-American (AA) women disproportionately. The few prospective studies assessing dietary intake in relation to risk of SLE have been conducted in predominantly white populations and have been null. Objectives: The present study assessed associations of macronutrients and dietary patterns with risk of SLE in AA women. Methods: Data from the Black Women's Health Study was collected prospectively via biennial questionnaires starting in 1995. Participants completed a self-administered 68-item FFQ in 1995. Self-reported SLIP. was verified through medical record review. We used multivariable (MV) Cox regression models to estimate HRs and 95% CIs for macronutrients, carbohydrates, proteins, total fats, PUFAs, omega-3 fatty acids, omega-6 fatty acids, MUFAs, saturated fats, trans fatty acids. Alternative Healthy Eating Index score. vegetable/fruit and meat/fried food dietary patterns. and a reduced rank regression (RRR)-derived dietary pattern in relation to SLE risk. Results: We confirmed a total of 114 incident cases of SLE among 51,934 women during 1995-2015. MVHRs and 95% CIs for the highest quintile of intake versus the lowest were HR: 1.96, 95% CI: 1.02. 3.67 for carbohydrates: HR: 0.66, 95% CI: 0.37, 1.18 for protein; and HR: 0.54, 95% CI: 0.28. 1.01 for total fats. MUFAs, saturated fatty acids, and trans fatty acids were significantly associated with a lower risk of SLE. An RRR-derived factor, rich in fruits and sugar-sweetened drinks and low in margarines and butter, red and processed meats, fried chicken, poultry, and eggs, which explained 53.4% of the total variation of macronutrients, was the only food pattern associated with increased SLE risk (HR: 1.88, 95% CI: 1.06, 3.35). Conclusion: These analyses suggest that a diet high in carbohydrates and low in fats is associated with increased SLE risk in AA women.
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