Higher dietary lycopene intake is associated with longer cardiac event-free survival in patients with heart failure

Martha Biddle, Debra Moser, Eun Kyeung Song, Seongkum Heo, Heather Payne-Emerson, Sandra B. Dunbar, Susan Pressler, Terry Lennie

Research output: Contribution to journalArticle

10 Scopus citations

Abstract

Background: The antioxidant lycopene may be beneficial for patients with heart failure (HF). Processed tomato products are a major source of lycopene, although they are also high in sodium. Increased sodium intake may counter the positive antioxidant effect of lycopene. Methods: This was a prospective study of 212 patients with HF. Dietary intake of lycopene and sodium was obtained from weighted 4-day food diaries. Patients were grouped by the median split of lycopene of 2471 μg/day and stratified by daily sodium levels above and below 3 g/day. Patients were followed for 1 year to collect survival and hospitalization data. Cox proportional hazards modeling was used to compare cardiac event-free survival between lycopene groups within each stratum of sodium intake. Results: Higher lycopene intake was associated with longer cardiac event-free survival compared with lower lycopene intake (p = 0.003). The worst cardiac event-free survival was observed in the low lycopene intake group regardless of sodium intake (> 3 g/day HR = 3.01; p = 0.027 and ≤ 3 g/day HR= 3.34; p = 0.023). Conclusion: These findings suggest that increased lycopene intake has the potential to improve cardiac event-free survival in patients with HF independent of sodium intake.

Original languageEnglish (US)
Pages (from-to)377-384
Number of pages8
JournalEuropean Journal of Cardiovascular Nursing
Volume12
Issue number4
DOIs
StatePublished - Aug 1 2013

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Keywords

  • Lycopene
  • antioxidants
  • heart failure
  • sodium

ASJC Scopus subject areas

  • Cardiology and Cardiovascular Medicine
  • Medical–Surgical
  • Advanced and Specialized Nursing

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