Читать книгу Textbook of Lifestyle Medicine - Labros S. Sidossis - Страница 55

The Western dietary pattern is generally characterized by high intakes of red and processed meat, refined grains/carbohydrates, fast food, eggs, high‐sugar drinks and sweets/desserts, and low intake of fruits and vegetables. According to the INTERHEART study, a standardized case‐control study with participants from 52 countries (i.e., 5761 cases and 10,646 controls), an unhealthy diet increases CVD risk by 30%. Western‐type diets are considered a major risk factor for developing hypertension due to their high content of salt and have been linked to arterial stiffness. Findings from the ATTICA study in Greece suggest that the sodium content of processed foods can be several‐fold higher compared to similar homemade meals; this difference may explain, at least in part, the increased CVD risk in people eating processed foods.

The Western dietary pattern has also been associated with an increased risk for MetS, general and central obesity, and higher BMI and waist circumference in several countries. The Atherosclerosis Risk Communities (ARIC) study followed the dietary patterns of 3782 participants (aged 45–64 years) for 9 years; those with the highest Western dietary pattern scores had 18% greater risk of developing MetS compared to those with the lowest scores. Other prospective data have shown similar associations between Western‐type diets and the prevalence of obesity in adults.

A large body of literature suggests that such an unhealthy dietary pattern may also increase the risk of developing T2DM via exacerbating insulin secretion and insulin resistance. Furthermore, Western‐type diets increase the production of ROS, promote low‐grade inflammation, and abnormally activate the sympathetic nervous system and the renin‐angiotensin system. Finally, high‐fat diets seem to alter the structure of the microbiome even in the absence of obesity; these changes have been associated with metabolic diseases, including cancer, T2DM, and others.