Poster Topical Area: Aging and Chronic Disease
Poster Board Number: 89
The coronary artery calcification score (CAC) represents a marker for the presence of atherosclerotic plaques, thus playing an important role in the stratification of cardiovascular risk. One of the risk factors in the development of cardiovascular diseases is dyslipidemia, which has food as the most influential factor, especially the type of protein. Objective. To verify the influence of the type of protein consumed in CAC. Methods. Cross-sectional analysis of the baseline of the ELSA-Brazil Cohort Study, in the sub-sample of 4546 individuals who had undertaken the CAC exam. The food intake were evaluated by a validated, semiquantitative Food Frequency Questionnaire, containing 114 food items, applied at the time of the baseline. Beside the estimate of the animal and vegetal protein intake in grams, a protein ratio was calculated from the estimate of habitual intake of proteins of animal and vegetable origin.The CAC was estimated from computed tomography and the images were analyzed through the Brilliance Workspace software and calculated using a threshold of 130HU. Logistic regression models were conducted between the categories of CAC (CAC = 0 and CAC> 0) and the consumption of animal and vegetable protein, adjusted for age, energy, hypertension, dyslipidemia, diabetes, smoking, gender, ethnicity,. The analyzes were performed in Stata 12.0 software. Results. CAC was associated with the type of protein, with vegetable protein as a protective factor (OR = 0.41 (95% CI 0.23-0.76) and animal protein as a risk factor (OR = 2.39 ; 95%CI 1.30-4.37). When analyzing the ratio between animal and vegetable protein intake, there was a significant increase in risk of 9% for each increment. Conclusion The type of protein was related to CAC, being the vegetable protein a protective factor for atherosclerotic calcification, and the contrary effect was found to animal protein.
Sao Paulo, Sao Paulo, Brazil