Thread by @nick_krontiris

This one found higher dietary intakes of total aromatic amino acids (tyrosine, phenylalanine, tryptophan) to be associated with a lower risk of cardiovascular disease and all-cause mortality in US adults.

- After multivariate adjustment, a higher dietary intake of aromatic amino acids (tyrosine, phenylalanine and tryptophan, or total intake) was associated with a decreased risk of cardiovascular disease mortality.

- When assessed as a continuous variable, each 1 SD increase in the dietary total aromatic amino acids, tyrosine, phenylalanine, or tryptophan intake was associated with a 15%, 15%, 16%, and 15% decrease, respectively, in the risk of cardiovascular disease mortality.

- After multivariate adjustment, a higher dietary intake of aromatic amino acids (tyrosine, phenylalanine and tryptophan, or total intake) was not associated with all-cause mortality.

- When assessed as a continuous exposure, each 1 SD increase in the dietary total aromatic amino acids, tyrosine, phenylalanine, or tryptophan intake was associated with a 2%, 2%, 3%, or 3% decrease in the risk of all-cause mortality, respectively.

- Results also showed that the associations between dietary aromatic amino acids and all-cause mortality and cardiovascular disease mortality had a U-shape curve.

- Finally, subgroup analyses suggested that the associations between dietary aromatic amino acids intake and all-cause and cardiovascular disease mortality were modified by race.

Specifically, an inverse association between dietary aromatic amino acids intake and cardiovascular disease mortality in non-Hispanic White participants was observed.

Higher dietary intake of aromatic amino acids was associated with lower risk of cardiovascular disease mortality in adult participants in NHANES III

doi.org/10.1016/j.nutr…

#nutrition #diet #protein #MetabolicSyndrome