Associations of dietary patterns, ultra-processed food and nutrient intake with incident atrial fibrillation.
Samuel J TuCeline GallagherAdrian D ElliottKathryn E BradburyGregory M MarcusDominik K LinzBradley M PitmanMelissa E MiddeldorpJeroen M L HendriksDennis H LauPrashanthan SandersChristopher X WongPublished in: Heart (British Cardiac Society) (2023)
With the possible exception of reducing ultra-processed food consumption, these findings suggest that attention to other modifiable risk factors, particularly obesity, may be more important than specific dietary patterns for the primary prevention of AF.
Keyphrases
- atrial fibrillation
- risk factors
- high resolution
- weight gain
- insulin resistance
- metabolic syndrome
- type diabetes
- oral anticoagulants
- weight loss
- left atrial
- cardiovascular disease
- human health
- working memory
- catheter ablation
- heart failure
- left atrial appendage
- direct oral anticoagulants
- percutaneous coronary intervention
- risk assessment
- body mass index
- high fat diet induced
- venous thromboembolism
- coronary artery disease
- physical activity
- climate change