不同饮食模式与心房颤动发生风险的研究进展  

Research progress on relationship of different dietary patterns with risk of atrial fibrillation

作　　者：柯玲玲 裴冬梅[1] KE Lingling;PEI Dongmei(Center of Health Management,Shengjing Hospital Affiliated to China Medical University,Shenyang,Liaoning,110004)

机构地区：[1]中国医科大学附属盛京医院健康管理中心,辽宁沈阳110004

出　　处：《实用临床医药杂志》2024年第9期134-138,共5页Journal of Clinical Medicine in Practice

基　　金：2022年辽宁省应用基础研究计划联合计划项目(2022JH2/101500060)。

摘　　要：心房颤动(房颤)是最常见的室上性心律失常,具有高发病率和高致死率的特点。房颤的发生机制尚未完全清楚,目前仍缺少有效的根治手段。因此,房颤的预防就尤为重要。不同的饮食模式与房颤的发生和发展关系密切。本研究对包括地中海饮食、终止高血压的饮食(得舒饮食)、鱼类和ω-3多不饱和脂肪酸、橄榄油、坚果、咖啡因、巧克力、酒精、油炸食品和盐等不同饮食因素与房颤发生的关系进行综述,并探讨其作用机制。Atrial fibrillation(AF)is the most common supraventricular arrhythmia,characterized by high morbidity and mortality.The mechanism of AF is not very clear,and there is still a lack of effective radical treatments.Therefore,the prevention of AF is particularly important.Different dietary patterns are closely related to the occurrence and development of AF.This study reviewed the relationships of different dietary factors such as the Mediterranean diet,the Dietary Approaches to Stop Hypertension(DASH diet),fish andω-3 polyunsaturated fatty acids,olive oil,nuts,caffeine,chocolate,alcohol,fried food and salt with the occurrence of AF,and explored its mechanism of action.

关 键 词：饮食模式 心房颤动 地中海饮食 咖啡因 Ω-3多不饱和脂肪酸 酒精 

分 类 号：R541.7[医药卫生—心血管疾病] R459.3[医药卫生—内科学] R155.1[医药卫生—临床医学]