• Mariana Ribeiro Costa Portugal, Daniela Silva Canella, Cintia Chaves Curioni, Flavia Fioruci Bezerra, Eduardo Faerstein, Mario Fritsch Neves, and Josely Correa Koury.
• Nutrition Institute, State University of Rio de Janeiro, Rio de Janeiro, Brazil.
• Nutrition. 2020 Oct 1; 78: 110865.

ObjectiveThe aim of this study was to investigate the association between phase angle (PhA) and first cardiovascular (CV) event risk.MethodsThis was a cross-sectional study. PhA was determined using a single-frequency bioelectrical impedance analyzer. Scores from the American College of Cardiology/American Heart Association (ACC/AHA; N = 455; 49% men) and the Framingham General Cardiovascular (FRS-CVD; N = 489; 49% men) were used to estimate the risk for a first CV event in adults. Logistic and multinomial regressions were used to evaluate the relationship between ACC/AHA and FRS-CVD risk scores (outcomes) and PhA. Additionally, the consumption of in natura or minimally processed foods was included in the models as an adjustment variable.ResultsMen and women, classified according to ACC/AHA (P < 0.001; P = 0.035) and FRS-CVD scores (P = 0.002; P = 0.012) as low risk for first event CV, presented higher PhA values than participants with elevated risk. However, only in men categorized as CV high risk, the third PhA tertile (>7.3°) was associated with a CV lower risk (ACC/AHA, odds ratio, 0.28; 95% confidence interval [CI], 0.14-0.56; FRS-CVD, relative risk ratio, 0.11; 95% CI, 0.03-0.37). The adjustment of all models for consumption of in natura or minimally processed foods did not change the results.ConclusionHigher PhA values were associated with lower risk for a first CV event in men classified in higher-risk categories. In natura or minimally processed food consumption did not influence the relationship between PhA and CV risk. These results may encourage future research about possible applications of PhA as an additional index in primary prevention of CV events.Copyright © 2020 Elsevier Inc. All rights reserved.

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