4. 2021 Dietary Guidance to Improve Cardiovascular Health:
A Scientific Statement From the American Heart Association
Lichtenstein AH, Appel LJ, Vadiveloo M, Hu FB, Kris-Etherton PM, Rebholz CM, Sacks FM, Thorndike AN, Van Horn L, Wylie-Rosett J; American Heart Association Council on
Lifestyle and Cardiometabolic Health; Council on Arteriosclerosis, Thrombosis and Vascular Biology; Council on Cardiovascular Radiology and Intervention; Council on Clinical
Cardiology; and Stroke Council.
2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association. Circulation. 2021 Nov 2:CIR0000000000001031. doi:
10.1161/CIR.0000000000001031. Epub ahead of print. PMID: 34724806.
34. 最近一項比較豆類攝入量高低的系統審查得出結論,
較高的攝入量與較低的 CVD 風險相關。
Viguiliouk E, Glenn AJ, Nishi SK, Chiavaroli L, Seider M, Khan T, Bonaccio M, Iacoviello L, Mejia SB, Jenkins DJA, et al. Associations between
dietary pulses alone or with other legumes and cardiometabolic disease outcomes:
an umbrella review and updated systematic review and meta-analysis of prospective cohort studies. Adv Nutr. 2019;10(suppl 4):S308–S319.
doi: 10.1093/advances/nmz113
46. 一項芬蘭長達40年的觀察性研究結果顯示:
改變膳食結構,包括將全脂乳品換成低脂或脫脂,將黃油換成植物油,
可有效降低血膽固醇含量,對心血管有保護作用 。
Jousilahti P, Laatikainen T, Peltonen M, Borodulin K, Männistö S, Jula A, Salomaa V, Harald K, Puska P, Vartiainen E. Primary prevention and risk factor reduction in coronary
heart disease mortality among working aged men and women in eastern Finland over 40 years: population based observational study. BMJ. 2016;352:i721. doi: 10.1136/bmj.i721
53. 幾項系統評價和薈萃分析記錄了紅肉攝入量與 CVD 發病率和死亡率之間的直接關聯,
儘管關聯程度不如加工肉類強。
Wang X, Lin X, Ouyang YY, Liu J, Zhao G, Pan A, Hu FB. Red and processed meat consumption and mortality: dose-response meta-analysis of prospective cohort
studies. Public Health Nutr. 2016;19:893–905. doi: 10.1017/S1368980015002062
Kwok CS, Gulati M, Michos ED, Potts J, Wu P, Watson L, Loke YK, Mallen C, Mamas MA. Dietary components and risk of cardiovascular disease and all-cause
mortality: a review of evidence from meta-analyses. Eur J Prev Cardiol. 2019;26:1415–1429. doi: 10.1177/2047487319843667
Bechthold A, Boeing H, Schwedhelm C, Hoffmann G, Knüppel S, Iqbal K, De Henauw S, Michels N, Devleesschauwer B, Schlesinger S, et al. Food groups and risk of
coronary heart disease, stroke and heart failure: a systematic review and dose-response meta-analysis of prospective studies. Crit Rev Food Sci Nutr. 2019;59:1071–
1090. doi: 10.1080/10408398.2017.1392288
54. 基於大型隊列研究的替代分析發現:
用未加工的家禽、魚、堅果和豆類等替代食品
替代紅肉和加工肉類與降低總死亡率和 CVD 死亡率相關。
Zheng Y, Li Y, Satija A, Pan A, Sotos-Prieto M, Rimm E, Willett WC, Hu FB. Association of changes in red meat consumption with total and cause specific mortality among US
women and men: two prospective cohort studies. BMJ. 2019 Jun 12;365:l2110. doi: 10.1136/bmj.l2110. PMID: 31189526; PMCID: PMC6559336.
55. “加工肉類” (“processed meats”)一詞包括
通過煙熏、醃製、鹽漬或添加化學防腐劑保存的肉類、家禽或海鮮產品。
Dietary Guidelines Advisory Committee. 2020. Scientific Report of the 2020 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Agriculture and the
Secretary of Health and Human Services. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC.
59. 使用液態植物油來代替熱帶油、動物油和部分氫化脂肪
Use Liquid Plant Oils Rather Than Tropical Oils (Coconut, Palm, and Palm Kernel), Animal Fats (Butter and
Lard), and Partially Hydrogenated Fats
62. 2017年7月,美國心臟協會 (American Heart Association, AHA)的一篇文章
Dietary Fats and Cardiovascular Disease: A Presidential Advisory
From the American Heart Association 指出:
飽和脂肪會增加低密度脂肪蛋白(LDL),而LDL是導致動脈粥樣硬化的主要原因。
因此,降低飽和脂肪的攝入,改用不飽和脂肪,尤其是多不飽和脂肪,可降低心血管疾病風險。
Sacks FM, Lichtenstein AH, Wu JHY, Appel LJ, Creager MA, Kris-Etherton PM, Miller M, Rimm EB, Rudel LL, Robinson JG, et al; American Heart Association. Dietary fats and
cardiovascular disease: a presidential advisory from the American Heart Association. Circulation. 2017;136:e1–e23. doi: 10.1161/CIR.0000000000000510
78. 在 NOVA 系統中,食品分為 :
(4) 超加工食品(前一類食品,除了加入鹽、甜味劑或脂肪,還包括人工色素、香料和防腐劑,
可促進貨架穩定性、保持質地和增加適口性)。
79. 在世界範圍內,精加工食品製造和銷售急劇增長,預計到 2024 還會進一步增加。
Monteiro CA, Cannon G, Levy RB, Moubarac J-C, Jaime P, Martins AP, Canella D, Louzada M, Parra D. NOVA.
The star shines bright. Food classification. Public health. World Nutr. 2016;7
80. 許多超加工食品的消費令人擔憂,因為它們與不良健康結果相關,包括超重和肥胖、
心臟代謝紊亂(2 型糖尿病、心血管疾病)和全因死亡率。
Costa de Miranda R, Rauber F, Levy RB. Impact of ultra-processed food consumption on metabolic health.
Curr Opin Lipidol. 2021;32:24–37. doi: 10.1097/MOL.0000000000000728
Zhang Z, Jackson SL, Martinez E, Gillespie C, Yang Q. Association be tween ultraprocessed food intake and
cardiovascular health in US adults: a cross-sectional analysis of the NHANES 2011–2016. Am J Clin Nutr.
2021;113:428–436. doi: 10.1093/ajcn/nqaa276
Elizabeth L, Machado P, Zinöcker M, Baker P, Lawrence M. Ultra-processed foods and health outcomes: a
narrative review. Nutrients. 2020;12:1955. doi: 10.3390/nu12071955
81. 2019 年7月發表於“ Cell Metab”上的文章(Ultra-Processed Diets Cause
Excess Calorie Intake and Weight Gain: An Inpatient Randomized
Controlled Trial of Ad Libitum Food Intake)表示:
Hall KD, Ayuketah A, Brychta R, Cai H, Cassimatis T, Chen KY, Chung ST, Costa E, Courville A, Darcey V, et al. Ultra-processed diets cause excess calorie intake and weight gain:
an inpatient randomized controlled trial of ad libitum food intake. Cell Metab. 2019;30:67–77.e3. doi: 10.1016/j.cmet.2019.05.008
在一項為期 4 週的隨意食物攝入隨機對照試驗中,
大量攝入超加工食品與能量攝入過多和短期體重增加有關。
82. 最近的前瞻性研究還發現,與低攝入量相比,
高攝入超加工食品與更高的 2 型糖尿病、 CVD、和全因死亡率風險相關。
Srour B, Fezeu LK, Kesse-Guyot E, Allès B, Debras C, Druesne-Pecollo N, Chazelas E, Deschasaux M, Hercberg S, Galan P, et al.
Ultraprocessed food consumption and risk of type 2 diabetes among participants of the NutriNet-Santé prospective cohort. JAMA Intern Med.
2020;180:283–291. doi: 10.1001/jamainternmed.2019.5942
Srour B, Fezeu LK, Kesse-Guyot E, Allès B, Méjean C, Andrianasolo RM, Chazelas E, Deschasaux M, Hercberg S, Galan P, et al. Ultra-
processed food intake and risk of cardiovascular disease: prospective cohort study (NutriNet-Santé). BMJ. 2019;365:l1451. doi:
10.1136/bmj.l1451
Bonaccio M, Di Castelnuovo A, Costanzo S, De Curtis A, Persichillo M, Sofi F, Cerletti C, Donati MB, de Gaetano G, Iacoviello L. Ultra-
processed food consumption is associated with increased risk of all-cause and cardiovascular mortality in the Moli-sani Study. Am J Clin Nutr.
2021;113:446–455. doi: 10.1093/ajcn/nqaa299
89. 常見的添加醣類型包括葡萄糖、右旋糖、蔗糖、玉米糖漿、蜂蜜、楓糖漿和濃縮果汁。
Food and Drug Administration Center for Food Safety and Applied Nutrition (CFSAN). Nutrition and supplement facts labels: questions and answers related to the
compliance date, added sugars, and declaration of quantitative amounts of vitamins and minerals: guidance for industry. Accessed October 12, 2021.
90. 添加糖一直與 2 型糖尿病、冠心病和超重的風險升高有關。
Lichtenstein AH. Last nail in the coffin for sugar-sweetened beverages. Circulation. 2019;139:2126–2128. doi: 10.1161/CIRCULATIONAHA.
119.040245
Malik VS, Popkin BM, Bray GA, Després JP, Hu FB. Sugar-sweetened beverages, obesity, type 2 diabetes mellitus, and cardiovascular disease risk.
Circulation. 2010;121:1356–1364. doi: 10.1161/CIRCULATIONAHA. 109.876185
Laclaustra M, Rodriguez-Artalejo F, Guallar-Castillon P, Banegas JR, Graciani A, Garcia-Esquinas E, Ordovas J, Lopez-Garcia E. Prospective association between
added sugars and frailty in older adults. Am J Clin Nutr. 2018;107:772–779. doi: 10.1093/ajcn/nqy028
Hoare E, Varsamis P, Owen N, Dunstan DW, Jennings GL, Kingwell BA. Sugar- and intense-sweetened drinks in Australia: a systematic review on
cardiometabolic risk. Nutrients. 2017;9:1075. doi: 10.3390/nu9101075
91. 根據 2020 年膳食指南諮詢委員會的建議:
Dietary Guidelines Advisory Committee. 2020. Scientific Report of the 2020 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Agriculture and the
Secretary of Health and Human Services. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC.
有強有力的證據支持在人類的整個生命週期中
都要盡量減少添加糖攝入量的建議。
96. 2006 年2月發表於“ Hypertension”上的文章(Dietary Approaches to
Prevent and Treat Hypertension)表示:
Appel LJ, Brands MW, Daniels SR, Karanja N, Elmer PJ, Sacks FM; American Heart Association. Dietary approaches to prevent and treat hypertension: a scientific statement
from the American Heart Association. Hypertension. 2006;47:296–308. doi: 10.1161/01.HYP.0000202568.01167.B6
一般而言,鹽(氯化鈉)攝入量與血壓之間存在直接的正相關關係。
97. 2019 年 “ Dietary Reference Intakes for Sodium and Potassium. ”
書中 表示:
National Academies of Sciences, Engineering, and Medicine. Dietary Reference Intakes for Sodium and Potassium. The National Academies Press;
2019. doi: 10.17226/25353
在隨機試驗中,降低鈉攝入量可以降低非高血壓和高血壓個體的血壓,
包括那些接受抗高血壓藥物治療的個體,從而改善高血壓的預防和控制。
98. 在觀察性研究中,鈉攝入量減少與收縮壓隨年齡增長緩慢上升有關 ,
並且在一些研究中,與心血管疾病風險降低有關。
National Academies of Sciences, Engineering, and Medicine. Dietary Reference Intakes for Sodium and Potassium. The National Academies Press;
2019. doi: 10.17226/25353
Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. Intersalt Cooperative
Research Group. BMJ. 1988;297:319–328. doi: 10.1136/bmj.297.6644.319
99. 一般而言,減少鈉鹽對黑人、中老年人和高血壓患者的血壓影響往往更大。
Appel LJ, Brands MW, Daniels SR, Karanja N, Elmer PJ, Sacks FM; American Heart Association. Dietary approaches to prevent and treat hypertension: a
scientific statement from the American Heart Association. Hypertension. 2006;47:296–308. doi: 10.1161/01.HYP.0000202568.01167.B6
100. DASH 飲食和減少鈉的組合比單獨的任何一種方法都要好。
Sacks FM, Svetkey LP, Vollmer WM, Appel LJ, Bray GA, Harsha D, Obarzanek E, Conlin PR, Miller ER 3rd, Simons-Morton DG, et al; DASHSodium Collaborative
Research Group. Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. DASH-Sodium Collaborative
Research Group. N Engl J Med. 2001;344:3–10. doi: 10.1056/NEJM200101043440101
101. 2017 年5月發表於“ Circulation”上的文章(Sources of sodium in US
adults from 3 geographic regions.)表示:
Harnack LJ, Cogswell ME, Shikany JM, Gardner CD, Gillespie C, Loria CM, Zhou X, Yuan K, Steffen LM. Sources of sodium in US adults from 3 geographic regions. Circulation.
2017;135:1775–1783. doi: 10.1161/CIRCULATIONAHA.116.024446
在美國,膳食鈉的主要來源是加工食品、戶外準備的食品、包裝食品和餐廳食品,
它們合計佔膳食鈉總量的近四分之三。
108. 根據 2020 年膳食指南諮詢委員會的建議:
Dietary Guidelines Advisory Committee. 2020. Scientific Report of the 2020 Dietary Guidelines Advisory Committee: Advisory Report to the Secretary of Agriculture and the
Secretary of Health and Human Services. U.S. Department of Agriculture, Agricultural Research Service, Washington, DC.
2020 年膳食指南諮詢委員會最近得出的結論是,
飲酒者每天的飲酒量不應超過 1 杯,並且不應過度飲酒。
109. 2020 年至 2025 年美國人飲食指南繼續建議
女性每天不超過 1 杯酒精飲料,男性每天不超過 2 杯。
Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, et al; American Heart Association
Nutrition Committee. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation.
2006;114:82–96. doi: 10.1161/CIRCULATIONAHA.106.176158
113. 2021 11月2日,美國心臟協會(American Heart Association,AHA)
發表了《2021年改善心血管健康的飲食指南》
Lichtenstein AH, Appel LJ, Vadiveloo M, Hu FB, Kris-Etherton PM, Rebholz CM, Sacks FM, Thorndike AN, Van Horn L, Wylie-Rosett J; American Heart Association Council on
Lifestyle and Cardiometabolic Health; Council on Arteriosclerosis, Thrombosis and Vascular Biology; Council on Cardiovascular Radiology and Intervention; Council on Clinical
Cardiology; and Stroke Council.
2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association. Circulation. 2021 Nov 2:CIR0000000000001031. doi:
10.1161/CIR.0000000000001031. Epub ahead of print. PMID: 34724806.
Notas do Editor
2021年 美國心臟協會發表最新飲食指南、揭十項關鍵心臟健康的飲食要點
2021 Dietary Guidance to Improve Cardiovascular Health
Alice Hinda Lichtenstein is an American professor and researcher in nutrition and heart disease. In 2006, Shape magazine named Lichtenstein one of ten "Women Who Shaped the World".[1] In 2019, Tamar Haspel called her a "grande dame of nutrition."[2]
全因死亡率、心血管疾病、冠心病、心肌梗塞、中風和心力衰竭
低脂乳製品和低全因死亡率、心血管疾病、超重肥胖風險有著密切關聯。
得舒飲食(Dietary Approaches to Stop Hypertension, DASH).
得舒飲食(Dietary Approaches to Stop Hypertension, DASH).
得舒飲食(Dietary Approaches to Stop Hypertension, DASH).
加工肉類包括烟熏、腌制、鹽漬或添加其他化學防腐劑的經過加工的肉類、家禽以及海産品。
Common examples include bacon, sausage, hot dogs, deli meat (eg, turkey, ham), pepperoni, and salami.
Ingredients used to make these foods include sodium and nitrites.
Common examples include bacon, sausage, hot dogs, deli meat (eg, turkey, ham), pepperoni, and salami.
Ingredients used to make these foods include sodium and nitrites.
Many processed meats are high in salt, saturated fat, cholesterol, heme iron, and polycyclic aromatic hydrocarbons, and heterocyclic amines (depending on the heat ing method), as well.
這類食物中,鹽、飽和脂肪、膽固醇、多環芳烴、雜環胺等的含量極高,對于健康有不利影響。 因此,愛吃肉的人可以首選未精加工的精瘦白肉。
5: Use Liquid Plant Oils Rather Than Tropical Oils (Coconut, Palm, and Palm Kernel), Animal Fats (Butter and Lard), and Partially Hydrogenated Fats
Feature 6: Choose Minimally Processed Foods Instead of Ultra-Processed Foods
The category of foods termed ultra-processed (also known as industrial food processing, highly processed) is frequently used, despite the lack of an accepted, standard definition.
在 NOVA 系統中,食品分為 (1) 未加工或最低限度加工(植物和動物的可食用部分); (2) 加工食品配料(通過壓榨、精煉、研磨或碾磨從最低限度加工食品中提取的食品配料); (3) 加工食品(前兩組中添加了鹽、糖或脂肪的食物); (4) 超加工食品(前一類食品,不包含鹽、甜味劑或脂肪,包括人工色素、香料和防腐劑,可促進貨架穩定性、保持質地和增加適口性)。
In the NOVA system, foods are grouped into (1) unprocessed or minimally processed (edible parts of plants and animals); (2) processed culinary ingredients (food ingredients derived from a minimally processed food by pressing, refining, grinding, or milling); (3) processed foods (foods from either of the 2 previous groups that have added salt, sugar, or fats); and (4) ultra-processed foods (foods from the previous group that go beyond the incorporation of salt, sweeteners, or fat to include artificial colors and flavors and preservatives that promote shelf stability, preserve texture, and increase palatability).
在 NOVA 系統中,食品分為 (1) 未加工或最低限度加工(植物和動物的可食用部分); (2) 加工食品配料(通過壓榨、精煉、研磨或碾磨從最低限度加工食品中提取的食品配料); (3) 加工食品(前兩組中添加了鹽、糖或脂肪的食物); (4) 超加工食品(前一類食品,不包含鹽、甜味劑或脂肪,包括人工色素、香料和防腐劑,可促進貨架穩定性、保持質地和增加適口性)。
In the NOVA system, foods are grouped into (1) unprocessed or minimally processed (edible parts of plants and animals); (2) processed culinary ingredients (food ingredients derived from a minimally processed food by pressing, refining, grinding, or milling); (3) processed foods (foods from either of the 2 previous groups that have added salt, sugar, or fats); and (4) ultra-processed foods (foods from the previous group that go beyond the incorporation of salt, sweeteners, or fat to include artificial colors and flavors and preservatives that promote shelf stability, preserve texture, and increase palatability).
在 NOVA 系統中,食品分為 (1) 未加工或最低限度加工(植物和動物的可食用部分); (2) 加工食品配料(通過壓榨、精煉、研磨或碾磨從最低限度加工食品中提取的食品配料); (3) 加工食品(前兩組中添加了鹽、糖或脂肪的食物); (4) 超加工食品(前一類食品,不包含鹽、甜味劑或脂肪,包括人工色素、香料和防腐劑,可促進貨架穩定性、保持質地和增加適口性)。
In the NOVA system, foods are grouped into (1) unprocessed or minimally processed (edible parts of plants and animals); (2) processed culinary ingredients (food ingredients derived from a minimally processed food by pressing, refining, grinding, or milling); (3) processed foods (foods from either of the 2 previous groups that have added salt, sugar, or fats); and (4) ultra-processed foods (foods from the previous group that go beyond the incorporation of salt, sweeteners, or fat to include artificial colors and flavors and preservatives that promote shelf stability, preserve texture, and increase palatability).
在 NOVA 系統中,食品分為 (1) 未加工或最低限度加工(植物和動物的可食用部分); (2) 加工食品配料(通過壓榨、精煉、研磨或碾磨從最低限度加工食品中提取的食品配料); (3) 加工食品(前兩組中添加了鹽、糖或脂肪的食物); (4) 超加工食品(前一類食品,不包含鹽、甜味劑或脂肪,包括人工色素、香料和防腐劑,可促進貨架穩定性、保持質地和增加適口性)。
In the NOVA system, foods are grouped into (1) unprocessed or minimally processed (edible parts of plants and animals); (2) processed culinary ingredients (food ingredients derived from a minimally processed food by pressing, refining, grinding, or milling); (3) processed foods (foods from either of the 2 previous groups that have added salt, sugar, or fats); and (4) ultra-processed foods (foods from the previous group that go beyond the incorporation of salt, sweeteners, or fat to include artificial colors and flavors and preservatives that promote shelf stability, preserve texture, and increase palatability).
因此,降低膳食中加工食品的含量對健康有益。
A general principle is to emphasize unprocessed or minimally processed foods.
Feature 7: Minimize Intake of Beverages and Foods With Added Sugars
Added sugars refer to any sugars added to a food or beverage during preparation or processing.
Common types of added sugar include glucose, dextrose, sucrose, corn syrup, honey, maple syrup, and concentrated fruit juice.
常見的添加糖包括葡萄糖、蔗糖、右旋糖、玉米糖漿、蜂蜜、楓糖和濃縮果汁。
Added sugars have consistently been associated with elevated risk of type 2 diabetes, CHD, and excess body weight.
There is strong evidence to support a recommendation to minimize the intake of added sugars across the life span, as recommended by the 2020 Dietary Guidelines Advisory Committee.
2020年美國飲食指南顧問委員會建議,在人類的整個生命周期內,都要儘量减少添加糖的攝入。
Using low-energy sweeteners to replace added sugars in beverages has been proposed as a means to reduce intake of added sugars and energy.
使用低能量甜味劑來代替添加糖已經被提議爲一種减少膳食添加糖及能量攝入的方法。
However, meta-analyses of clinical trials have reported mixed findings with regard to the effects of low-energy sweeteners on body weight and metabolic outcomes.
Feature 8: Choose and Prepare Foods With Little or No Salt
In general, there is a direct, positive relationship between salt (sodium chloride) intake and blood pressure.97
In randomized trials, lowering sodium intake lowers blood pressure in both nonhypertensive and hypertensive individuals, including those treated with antihypertensive medication, thereby improving the prevention and control of hypertension.1,98
98. National Academies of Sciences, Engineering, and Medicine. Dietary Reference Intakes for Sodium and Potassium. The National Academies Press;
2019. doi: 10.17226/25353
99. Intersalt: an international study of electrolyte excretion and blood pressure. Results for 24 hour urinary sodium and potassium excretion. Intersalt Cooperative Research Group. BMJ. 1988;297:319–328. doi:
10.1136/bmj.297.6644.319
In general, the effects of sodium reduction on blood pressure tend to be greater in Black individuals, middle-aged and older-aged people, and individuals with hypertension.97
The combination of the DASH diet and reduced sodium is greater than either approach alone.51
一般來說,高鹽(氯化鈉)飲食和高血壓有直接關聯。和其他單一飲食模式相比,降低鈉鹽攝入配合DASH飲食效果最佳。
In the United States, the leading sources of dietary sodium are processed foods, foods prepared outside the home, packaged foods, and restaurant foods, together accounting for almost three-quarters of total dietary sodium.
A promising alternative is replacement of regular salt with potassium-enriched salts, especially in settings in which the addition of salt during food preparation is the most common source.
Feature 9: If You Do Not Drink Alcohol, Do Not Start; If You Choose to Drink Alcohol, Limit Intake
For certain outcomes, the relation is direct, that is, as alcohol intake increases, so does the risk of hemorrhagic stroke and atrial fibrillation.
For CHD and ischemic stroke, there is a J- or U-shaped relationship, with the lowest risk at low alcohol intake, ≈1 to 2 drinks per day, and higher risks at no intake and higher intake.
然而,對於冠心病和缺血性卒中,飲酒與疾病發展存在J型或U型相關,即每日飲酒1-2杯引起疾病的風險最小,不飲酒和過量飲酒均會增加風險。
儘管低攝入量與 CHD 和缺血性中風的風險較低有關,但 AHA 不支持在任何水平開始飲酒以改善 CVD 健康,因為淨健康影響的不確定性,特別是考慮到酒精的有害影響關於許多其他結果(傷害、暴力、消化系統疾病、傳染病、妊娠結局和癌症)。
Although low intake has been associated with a lower risk of CHD and ischemic stroke, the AHA does not support initiation of alcohol intake at any level to improve CVD health, given the uncertainty about net health effects, especially in light of the deleterious effects of alcohol on numerous other outcomes (injuries, violence, digestive diseases, infectious diseases, pregnancy out comes, and cancer).
The 2020 Dietary Guidelines Advisory Committee recently concluded that those who do drink should consume no more than 1 drink per day and should not drink alcohol in binges.
In contrast, the 2020 to 2025 Dietary Guidelines for Americans continues to recommend no more than 1 drink per day for women and 2 drinks per day for men.
Feature 10: Adhere to This Guidance Regardless of Wherever Food Is Prepared or Consumed