Abstract 17382: Black Patients With Heart Failure Consume Diets That Are More Proinflammatory and Higher in Micronutrient Insufficiencies Than White Patients

Abstract

Background: Black patients experience disparities in heart failure (HF) outcomes compared to their White counterparts. Differences in diet quality, dietary inflammatory potential, and micronutrient deficiencies may contribute to these disparities. Aims: To compare the inflammatory potential of diet, dietary micronutrient insufficiencies, and diet quality between Black and White patients with HF. Methods: Patients with HF (n=361) who recorded food intake over 3-4 days were included (65% male, 62±12 years old). The inflammatory potential of diet (dietary inflammatory index [DII]), number of dietary micronutrient insufficiencies, and diet quality (Healthy Eating Index [HEI-2015]) were compared. Generalized linear regression models were used to evaluate the association between race and dietary indicators, controlling for age, sex, marital status, body mass index, financial status, and calories. For the regression model, the DII and number of dietary micronutrient deficiencies were dichotomized using median values due to the non-normal distribution. Results: Black patients with HF had more proinflammatory diets, a higher number of dietary micronutrient insufficiencies, and lower diet quality than White patients (1.39±2.15 vs 0.13± 2.40, P<.001; 6.5±3.9 vs 4.8±3.4, P<.001; and 49.8±14.4 vs 54.1±15.6, P=.021, respectively). Controlling for covariates, race was still associated with the proinflammatory potential of diet (P=.001) and number of dietary micronutrient deficiencies (P=.03) but not diet quality. Black patients were 2.7 times more likely to have more proinflammatory diet (95% CI: 1.50, 4.98) and 1.8 times more likely to have a higher number of dietary micronutrient insufficiency (95% CI: 1.06, 3.18).Conclusions: We found differences in dietary inflammatory potential and dietary micronutrient insufficiencies between Black and White patients with HF. Diet quality did not differ between Black and White patients after adjustment for covariates. Our findings suggest Black patients may be at higher risk for diets high in proinflammatory potential and micronutrient insufficiencies. In contrast, diet quality measured by HEI-2015 was less influenced by race than other factors controlled in the analysis.