Abstract
BACKGROUND: Death in dyslipidemia is a significant health problem, dietary intervention plays an important role in this context. OBJECTIVE: Our study investigated the association between dietary patterns and all-cause mortality in individuals with dyslipidemia. This will lay a foundation for the relevant departments to develop more precise and targeted dietary strategies and help high-risk people with early prevention by adjusting their dietary patterns, which may reduce their mortality and reduce the medical burden. METHODS: This study included 5369 participants. Factor analysis identified distinct dietary patterns, each categorized into tertiles based on factor scores: low, medium, and high. Cox proportional hazards regression models were estimated the hazard ratios (HRs) and 95% confidence intervals (95% CIs) for the association between dietary patterns and all-cause mortality in individuals with dyslipidemia. RESULTS: Over a median follow-up of 12.61 years, 365 deaths occurred among the 5369 participants. Four primary dietary patterns were identified. We found that compared to the lowest tertile, the highest tertile of the equilibrium pattern (HR=0.740, 95%CI: 0.565~0.969) and the aquatic products and poultry high loadings pattern (HR=0.757, 95%CI: 0.575~0.997) were negatively correlated with all-cause mortality. Conversely, the grain-tuber and vegetables high loadings pattern (HR=1.338, 95%CI: 1.031~1.737) was positively correlated with all-cause mortality. The oil and salt high loadings pattern (HR=0.973, 95%CI: 0.747~1.268) was not statistically significant. CONCLUSIONS: The equilibrium pattern and the aquatic products and poultry high loadings pattern were linked to a lower risk of all-cause mortality among individuals with dyslipidemia, whereas the grain-tuber and vegetables high loadings pattern was linked to a higher risk. The results implying that adopting appropriate dietary pattern could provide survival benefit for individuals with dyslipidemia. However, this study has only considered dietary intake at baseline, and future research should consider the dynamic changes in dietary habits over time.