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Nutritional Approaches in Prevention and Treatment of Heart Disease and Diabetes

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Clinical Nutrition".

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 2301

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Guest Editor
Rural Health Research Institute, Charles Sturt University, Orange, NSW 2800, Australia
Interests: chronic disease prevention; data science; nutrition; clinical trials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Despite improved health care and the enhanced understanding around the causes of cardiometabolic disease, including type 2 diabetes, metabolic syndrome, hypertension, hyperlipidemia, heart failure, and coronary heart disease, they remain among the top causes of death and disability worldwide. The poor control of diabetic condition leads to a series of complications, such as diabetic nephropathy, diabetic retinopathy, diabetic foot, diabetic peripheral neurovascular disease, and other clinical symptoms, which seriously impair patients’ quality of life. Because of the long-term nature and complexity of disease treatment, cardiometabolic disease patients have experienced tremendous psychological pressure, which is significantly associated with unhealthy eating behavior, physical inactivity, and poor self-management in patients with cardiometabolic disease and diabetes. This Special Issue aims to attract original research articles and review articles which focus on how healthy-eating behavior and balanced diets as part of effective self-management can prevent cardiometabolic disease.

Prof. Dr. Jing Sun
Guest Editor

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Keywords

  • heart health
  • diabetes
  • diet
  • nutrition
  • obesity
  • cardiovascular diseases

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Published Papers (1 paper)

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Research

12 pages, 699 KiB  
Article
Dietary Sources of Linoleic Acid (LA) Differ by Race/Ethnicity in Adults Participating in the National Health and Nutrition Examination Survey (NHANES) between 2017–2018
by Shabnam R. Momin, Mackenzie K. Senn, Ani Manichaikul, Chaojie Yang, Rasika Mathias, Mimi Phan, Stephen S. Rich, Susan Sergeant, Michael Seeds, Lindsay Reynolds, Floyd H. Chilton and Alexis C. Wood
Nutrients 2023, 15(12), 2779; https://doi.org/10.3390/nu15122779 - 16 Jun 2023
Cited by 2 | Viewed by 1866
Abstract
Linoleic acid (LA) is a primary n-6 polyunsaturated fatty acid (PUFA), which is of interest to nutritional professionals as it has been associated with health outcomes. However, as some LA-rich foods offer protection against chronic diseases such as CVD (e.g., fatty fish), [...] Read more.
Linoleic acid (LA) is a primary n-6 polyunsaturated fatty acid (PUFA), which is of interest to nutritional professionals as it has been associated with health outcomes. However, as some LA-rich foods offer protection against chronic diseases such as CVD (e.g., fatty fish), while others increase risk (e.g., red meat), the individual foods contributing to LA intake may be an important factor to consider. Therefore, this analysis sought to examine whether there are racial/ethnic differences in the proportion of overall LA intake accounted for by individual food groups, via a cross-sectional analysis of 3815 adults participating in the National Health and Nutrition Examination Survey (NHANES; 2017–2018 cycle). Separate multivariable linear regressions models specified the proportion of overall LA intake attributable to each of the nine food groups (dairy, eggs, fat, fish, fruits and vegetables, grains, meat, nuts, and sweets) as the outcome, and race/ethnicity as the predictor, with age, gender, and socioeconomic status (SES) as covariates, in order to estimate whether there were mean differences by race/ethnicity in the proportion of overall LA intake attributable to each of these foods seperately. After a Bonferroni correction for multiple testing, eggs, grains, fruits and vegetables, meat, and fish each accounted for a different proportion of overall LA intake according to racial/ethnic grouping (all p < 0.006 after a Bonferroni correction). These findings indicate the food sources of LA in the diet differ by race/ethnicity, and warrant future investigations into whether this plays a role in health disparities. Full article
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