An unbalanced plate increases the risk of cardiovascular disease by 61% compared to people who adopt good eating habits.
Eating well is good for the heart. This is a speech that is repeated regularly. A French study has just demonstrated the benefits of an optimal quality diet on the cardiovascular system. For this, she used the FSA score, which serves as the basis for the 5-color nutritional code that could soon be applied in France. The results of the work, carried out by the nutritional epidemiology research team (EREN), appeared in theEuropean Journal of Preventive Cardiology.
Smokers more at risk
More than 6,500 people have agreed to itemize the contents of their food for 24 hours on at least six occasions. Using the FSA score, they were divided into four groups, from those with the poorest nutrition to those with the most positive profile. This score is calculated by subtracting the “A” points and the “C” points. The first represent the unfavorable elements (calories, simple sugars, saturated fats …), the second the more beneficial nutrients (fruits, vegetables, oilseeds …). The higher the score, the poorer the nutritional profile.
After 13 years of follow-up, 181 cases of cardiovascular disease were diagnosed. The volunteers who ate the least well were 61% more at risk of developing myocardial infarction, stroke or angina pectoris compared to those whose plate was balanced. The association was strengthened if they were also smokers or sedentary.
Eat in balance
But it is the content of the diet that has an influence: with each increase of one point in the FSA score, the risk of cardiovascular disease increases by 14%. Indeed, some nutrients consumed in excess can be deleterious for the blood vessels. This is the case with saturated fat, salt or added sugars.
However, there is no question of banning certain products. Last October, the same team demonstrated an association between a poor score and an increased risk of cancer. But Dr Mathilde Touvier said at the time, “” fuschia “or” red “foods do not in themselves increase the risk of cancer. Their consumption at reasonable frequencies and quantities does not represent a risk. It is about looking at the diet as a whole. “
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