Prognostic significance of nocturnal dipping for stroke and heart disease mortality risk: The Ohasama study

Abstract Aims This observational study characterized cardiovascular disease (CVD) mortality risk for multiple cancer sites, with respect to the following: (i) continuous calendar year, (ii) age at diagnosis, and (iii) follow-up time after diagnosis. Methods and results The Surveillance, Epidemiology, and End Results program was used to compare the US general population to 3 234 256 US cancer survivors (1973–2012). Standardized mortality ratios (SMRs) were calculated using coded cause of death from CVDs (heart disease, hypertension, cerebrovascular disease, atherosclerosis, and aortic aneurysm/dissection). Analyses were adjusted by age, race, and sex. Among 28 cancer types, 1 228 328 patients (38.0%) died from cancer and 365 689 patients (11.3%) died from CVDs. Among CVDs, 76.3% of deaths were due to heart disease. In eight cancer sites, CVD mortality risk surpassed index-cancer mortality risk in at least one calendar year. Cardiovascular disease mortality risk was highest in survivors diagnosed at <35 years of age. Further, CVD mortality risk is highest (SMR 3.93, 95% confidence interval 3.89–3.97) within the first year after cancer diagnosis, and CVD mortality risk remains elevated throughout follow-up compared to the general population. Conclusion The majority of deaths from CVD occur in patients diagnosed with breast, prostate, or bladder cancer. We observed that from the point of cancer diagnosis forward into survivorship cancer patients (all sites) are at elevated risk of dying from CVDs compared to the general US population. In endometrial cancer, the first year after diagnosis poses a very high risk of dying from CVDs, supporting early involvement of cardiologists in such patients.

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Prognostic Significance of QTcInterval for Predicting Total, Cardiac, and Ischemic Heart Disease Mortality in Community-Based Cohort from Warsaw Pol-MONICA Population

Annals of Noninvasive Electrocardiology ◽

10.1111/j.1542-474x.2000.tb00069.x ◽

2000 ◽

Vol 5 (4) ◽

pp. 322-329 ◽

Cited By ~ 1

Author(s):

Aleksandra Pytlak ◽

Walerian Piotrowski

Keyword(s):

Heart Disease ◽

Ischemic Heart Disease ◽

Prognostic Significance ◽

Ischemic Heart ◽

Community Based ◽

Disease Mortality ◽

Ischemic Heart Disease Mortality

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Total Protein Usual Intake Is Associated With Reduced Risk of All-Cause and Heart Disease Mortality in US Adults

Current Developments in Nutrition ◽

10.1093/cdn/nzab053_072 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 1079-1079

Author(s):

Yanni Papanikolaou ◽

Victor III Fulgoni

Keyword(s):

Heart Disease ◽

Mortality Risk ◽

Total Protein ◽

Protein Intake ◽

Animal Protein ◽

Disease Mortality ◽

Usual Intake ◽

Cancer Mortality Risk ◽

Reduced Risk ◽

Related Mortality

Abstract Objectives Studies have linked animal protein intake with an increased risk in mortality from all-causes and certain chronic diseases, including cancer and heart disease. The objective of the current analysis was to examine associations between usual intake of total and animal protein from various sources and all-cause, cancer, and heart disease-related mortality risk. Methods Data for adults (≥19 y; N = 54,830) from the Third National Health and Nutrition Examination Survey (NHANES) and NHANES 1999–2014 were linked with mortality data through 2015. Individual protein usual intakes were estimated using the National Cancer Institute method. Hazard ratio (HR) models were fit for mortality types (all cause, cancer, heart disease) and measures of total and animal protein usual intake. Multivariable analysis further adjusted for age, gender, ethnicity, waist circumference, smoking status, education level, chronic condition status (i.e., based on cancer, myocardial infarct, and diabetes/diabetes medication reported), weight loss attempts, and % kcal from total fat. Results Total protein usual intake was associated with 10% and 13% lowered risk of mortality from all-causes [HR = 0.90; CI: 0.82–0.99; P = 0.003] and heart disease [HR = 0.87; CI: 0.72–1.05; P = 0.05], respectively. No associations were observed between total protein intake and cancer mortality risk [HR = 0.98; CI: 0.80–1.21; P = 0.84]. No associations were seen between animal protein intake and mortality risk from all-causes [Quartile trend HR = 0.97; confidence intervals (CI): 0.91–1.04; P = 0.32], cancer [HR = 1.08; CI: 0.95–1.23; P = 0.13] and heart disease [HR = 0.98; CI: 0.85–1.13; P = 0.73]. No associations were seen between total dairy protein intake and all-cause and cancer mortality risk, however, there was an 11% reduced risk in heart disease mortality [HR = 0.89; CI: 0.80–1.00; P = 0.008]. No significant associations were seen between total red meat (beef, pork, lamb) protein usual intake and all-cause, cancer, and heart disease-related mortality risk. Conclusions These results contradict previous findings that have linked animal protein intake to increased mortality risk from all-causes, cancer and heart disease. Further, total protein consumption may help lower all-cause and heart disease-related mortality risk in adults. Funding Sources Funded by the Beef Checkoff.

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Rapidly upsloping ST-segment on exercise ECG: a marker of reduced coronary heart disease mortality risk

European Journal of Preventive Cardiology ◽

10.1177/2047487312444370 ◽

2012 ◽

Vol 20 (4) ◽

pp. 541-548 ◽

Cited By ~ 6

Author(s):

Christian Hodnesdal ◽

Erik Prestgaard ◽

Gunnar Erikssen ◽

Knut Gjesdal ◽

Sverre E Kjeldsen ◽

...

Keyword(s):

Coronary Heart Disease ◽

Heart Disease ◽

Mortality Risk ◽

Coronary Heart Disease Mortality ◽

Disease Mortality ◽

St Segment ◽

Exercise Ecg

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Dairy Food Consumption Is Associated With Reduced Risk of Heart Disease Mortality, but Not All-Cause and Cancer Mortality in US Adults

Current Developments in Nutrition ◽

10.1093/cdn/nzab053_071 ◽

2021 ◽

Vol 5 (Supplement_2) ◽

pp. 1078-1078

Author(s):

Yanni Papanikolaou ◽

Victor III Fulgoni

Keyword(s):

Heart Disease ◽

Confidence Intervals ◽

Food Consumption ◽

Mortality Risk ◽

Animal Protein ◽

Mortality Data ◽

Dairy Food ◽

Dairy Foods ◽

Disease Mortality ◽

Reduced Risk

Abstract Objectives Previous evidence has linked animal protein intake, including dairy foods, with an increased risk in mortality from all-causes and certain chronic diseases, including cancer and heart disease. The objective of the current analysis was to examine associations between total dairy consumption with mortality from all-causes, cancer, and heart disease. Methods Data for adults (≥19 y; N = 54,830) from the Third National Health and Nutrition Examination Survey (NHANES) and NHANES 1999–2014 were linked with mortality data through 2015. Individual usual intake for dairy foods were estimated using the National Cancer Institute method. Hazard ratio (HR) models were fit for mortality types (all cause, cancer, heart disease) and measures of dairy intake. Multivariable analysis further adjusted for age, gender, ethnicity, waist circumference, smoking status, education level, chronic condition status (i.e., based on cancer, myocardial infarct, and diabetes/diabetes medication reported), weight loss attempts, and %kcal from animal protein. Results No associations were seen between dairy food intake and mortality risk from all-causes [HR = 0.97; confidence intervals (CI): 0.81–1.16; P = 0.67], and cancer [HR = 0.95; CI: 0.70–1.29; P = 0.65] when comparing the lowest quartile to the highest quartile of consumption. Dairy food consumption was associated with a 26% reduced risk for heart disease mortality when comparing the lowest quartile to the highest quartile [HR = 0.74; CI: 0.49–1.11; P = 0.05]. Further analyses in different age groups showed that dairy food consumption was associated with 39% and 31% reduced risk for heart disease mortality in older adults 51–70 and ≥ 51 y, respectively [adults 51–70 y: HR = 0.61; CI: 0.37–1.03; P = 0.01; adults ≥ 51 y: HR = 0.69; CI: 0.50–0.96; P = 0.004]. No associations were seen between total milk intake and mortality risk from all-causes [HR = 1.04; confidence intervals (CI): 0.90–1.20; P = 0.51], cancer [HR = 0.99; CI: 0.72–1.36; P = 0.95] and heart disease [HR = 0.85; CI: 0.61–1.19; P = 0.21] when comparing the lowest quartile to the highest quartile of consumption. Conclusions These results contradict previous findings that have linked dairy foods to increased mortality risk. Further, dairy foods as part of a healthy dietary pattern, may help lower heart disease mortality risk. Funding Sources Supported by National Dairy Council.

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