Prevention & lipidsCohort study
Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease
- Case-cohort study
- multi-national
- prospective cohort
Authors' conclusion
Higher intakes of dietary MGO, GO, and 3-DG intake are associated with lower risk of non-fatal or fatal CVD.
Study context
- Population
- Cardiovascular disease (CVD)-free participants of the multi-national prospective EPIC cohort15,863 cases
- Participants
- 32,873 participants
- Exposure
- Higher vs lower dietary dicarbonyl intake
- Outcome
- Incident non-fatal and fatal CVD (coronary heart disease (CHD) and/or stroke)
Main finding
As reported in the abstract
Non-fatal and fatal CVD, per 1 SD increase
HR
GOnon-fatal CVD
0.95(95% CI 0.92–0.98)
3-DGnon-fatal CVD
0.95(95% CI 0.92–0.98)
MGOfatal CVD
0.92(95% CI 0.87–0.97)
GOfatal CVD
0.91(CI 0.86–0.96)
3-DGfatal CVD
0.93(CI 0.86–0.99)
Per 1 SD increase, as printed
Observational data: associations, not effects.
Further findings
| Outcome | HR | |
|---|---|---|
| Non-fatal CHD, per 1 SD increase | 0.95 (CI 0.92–0.99) | |
| Non-fatal stroke, per 1 SD increase — MGO | 0.93 (95% CI 0.90–0.96) | |
| Non-fatal stroke, per 1 SD increase — GO | 0.90 (95% CI 0.86–0.95) | |
| Non-fatal stroke, per 1 SD increase — 3-DG | 0.92 (95% CI 0.89–0.96) | |
| Fatal CHD, per 1 SD increase — MGO | 0.94 (95% CI 0.88–0.99) | |
| Fatal CHD, per 1 SD increase — GO | 0.92 (CI 0.86–0.98) | |
| Fatal CHD, per 1 SD increase — 3-DG | 0.89 (CI 0.82–0.96) | |
| 0.512Hazard ratio (log scale) |
Original publication
Higher intakes of dietary dicarbonyl compounds are associated with lower risk of cardiovascular disease. Eur J Prev Cardiol. Published 26 February 2025. doi:10.1093/eurjpc/zwaf060
Summarised from the published abstract; every number is checked against it