Author Interviews, Heart Disease, JAMA, Nutrition / 10.09.2013
Myocardial Infarction Survival and Diet Quality
MedicalResearch.com Interview with:
Shanshan Li, MD, MSc, ScD
Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts
On behalf of Drs. Chuive, Flint, Pai, Forman, Hu, Willett, Mukamal and Rimm.
MedicalResearch.com: What are the main findings of the study?
Answer: In our prospective study of diet quality among MI survivors, we found that a higher diet quality post-MI, measured by Alternative Healthy Eating Index 2010, was associated with 24% lower death rate and 26% lower death rate from cardiovascular disease. Greater improvement of diet quality from pre- to post-MI was associated with 30% lower death rate and 40% lower cardiovascular disease death rate. In addition to reducing the bad fats intake, for example, saturated and transfat intake, MI patients also tended to reduce the good healthy polyunsaturated fats.
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