Dietary patterns in the Mediators of Atherosclerosis in South Asians Living in America (MASALA) study: comparisons across methodologies

• Published in: BMJ nutrition, prevention & health prevention & health, 2024-07, p.e000853
• Main Authors: Beasley, Jeannette M, Hussain, Bridget Murphy, Gadgil, Meghana D, Talegawkar, Sameera A, Parekh, Niyati, Bhupathiraju, Shilpa N, Islam, Nadia S, Kanaya, Alka M
• Format: Article
• Language: English
• Subjects: Alcohol use; Asian people; Atherosclerosis; Beans; Beverages; Blood pressure lowering; Cardiovascular disease; Cohort analysis; Diet; Dietary guidelines; Dietary patterns; Fruits; Grain; Hypertension; Legumes; Lipid lowering; Meat; Nuts; Oils & fats; Plant-based foods; Proteins; Review; Seafood; Sodium; Sugar; Sustainable development; Trans fats; Vegetables; Vitamins
• ISSN: 2516-5542; 2516-5542
• DOI: 10.1136/bmjnph-2023-000853

Correspondence to Dr Jeannette M Beasley; [e-mail] Dietary patterns overview Dietary patterns are defined as the quantities, proportions, variety or combinations of different foods, drinks and nutrients in diets, and the frequency with which they are habitually consumed, allowing for the characterisation of the overall composition and quality of the eating behaviours of a population.1 Dietary patterns can be derived based on data-driven (eg, principal component analysis), score-based (eg, Healthy Eating Index (HEI)) or preference-based (eg, plant-based) methods. Table 1 Definition, components, differentiating features and outcomes previously measured among dietary patterns recommended for cardiovascular disease prevention and treatment DASH diet Mediterranean-style diet Healthy Eating Index AHEI Healthy plant-based index Planetary Health Diet Index Definition Dietary pattern derived from a randomised controlled trial comparing DASH to a fruit and vegetable pattern and control diet to evaluate the effects of diet on blood pressure.35 A traditional eating pattern found among populations living in the Mediterranean during the 1950s–1960s.36 An index of overall diet quality created by the US Department of Agriculture to monitor changes in dietary intake.16 Quantitative scoring for qualitative dietary guidance from the US Dietary Guidelines for Americans.23 Plant-based diets have been associated with improved health outcomes.37 Planetary boundaries and environmental sustainability guide scientifically established targets for intakes of food groups that ensure human health.6 Components Rich in fruits, vegetables, legumes, whole grains, low-fat dairy; low in sodium, sugar-sweetened beverages, red and processed meat.9 Fruits, vegetables, legumes, nuts, whole grains, meat/meat products, fish, alcohol, monounsaturated to saturated fat ratio.8 ‘Adequacy’: total fruits, whole fruits, total vegetables, greens and beans, whole grains, dairy, total protein foods, seafood and plant proteins, fatty acids. Fruits, vegetables, nuts and soy protein, ratio of white to red meat, cereal fibre, trans fat, polyunsaturated to saturated fat ratio, multivitamin use, alcohol intake.4 Graded dietary pattern that positively weighs plant foods and negatively weighs animal foods. Distinguishing tubers and starchy vegetables; groups for dark green vegetables, red and orange vegetables, and other vegetables; inclusion of whole milk or derivatives of whole milk; stating goal of macro