Cardiovascular disease (CVD) is one of the major chronic diseases that cause death and disability, and is an important public health problem in China. At present, there are few studies on the effect of ethnic minority speciality diets on CVD.

To analyse the current situation of CVD prevalence among ethnic minorities in Guizhou Province, and to explore the relationship between ethnic speciality diets and the risk of CVD.

The data were obtained from the epidemiological survey database of the＂Cohort Study of Natural Populations Living in Ethnic Minority Aggregation Areas in the Southwest Region＂from July 2018 to August 2019. Multi-stage stratified sampling was adopted. A baseline survey was conducted on 18 790 Dong, Miao and Bouyei residents aged 30 to 79 in Qiandongnan Miao and Dong Autonomous Prefecture and Qiannan Bouyei Miao Autonomous Prefecture of Guizhou Province. A total of 17 085 people were included in the analysis. According to whether the survey subjects suffered from CVD, they were divided into two groups: CVD group (530 participants) and non-CVD group (16 555 participants). Face-to-face interviews were conducted by professional investigators using a special electronic questionnaire developed by the project team, which included surveys on basic information, living habits, disease history, and diet. As known from the study of ethnic minority dietary culture, the respondents were asked to recall the frequency (times/month) of eating 11 food items in the past 1 year: pickled vegetables, glutinous rice and its products, pickled fish/meat, preserved/smoked meat, white sour soup, red sour soup, cow/sheep deflated, purple-blooded meat, heartleaf houttuynia herb, fern, and oil tea. Unconditional Logistic regression model and restricted cubic spline were used to analyze the relationship between ethnic diet and CVD.

The total prevalence of CVD among ethnic minorities in Guizhou province was 3.20% (530/17 085), and the prevalence of CVD among each ethnic group was 3.14% (207/6 599) for the Dong, 3.13% (158/5 043) for the Miao, and 3.03% (165/5 443) for the Bouyei. The prevalence of CVD among males (3.68%) was higher than that among females (2.80%). Multivariate Logistic regression analysis showed that glutinous rice and its products were protective factors for CVD in the general population 1 to 3 times/month (OR=0.720, 95%CI=0.553-0.937, P=0.015). In the Dong population, fern≤1 time/month (OR=2.172, 95%CI=1.162-4.059, P=0.015) was a risk factor for CVD. In the Miao population, glutinous rice and its products <1 time/month (OR=0.563, 95%CI=0.340-0.933, P=0.026) and oil tea >1 time/month (OR=0.442, 95%CI=0.202-0.967, P=0.041) were protective factors for CVD. In the Bouyei population, cow/sheep deflated≤1 time/month (OR=1.935, 95%CI=1.046-3.579, P=0.035) was a risk factor for CVD. Subgroup analyses showed that in the male population, glutinous rice and its products 1-3 times/month (OR=0.639, 95%CI=0.427-0.957, P=0.030) reduced the risk of CVD. In people <60 years old, glutinous rice and its products 1-3 times/month (OR=0.656, 95%CI=0.443-0.971, P=0.035) and heartleaf houttuynia herb <1 time/month (OR=0.642, 95%CI=0.418-0.986, P=0.043) reduced the risk of CVD, while fern >1 time/month (OR=1.655, 95%CI=1.011-2.709, P=0.045) increased the risk of CVD. In the population with normal body mass, glutinous rice and its products <1 time/month (OR=0.584, 95%CI=0.393-0.868, P=0.008) and 1-3 times/month (OR=0.666, 95%CI=0.452-0.981, P=0.039) could reduce the risk of CVD; in the overweight population, purple-blooded meat ≤1 time/month (OR=0.658, 95%CI=0.453-0.955, P=0.027) could reduce the risk of CVD; in obese population, red sour soup 1-3 times/month (OR=0.592, 95%CI=0.360-0.973, P=0.039) could reduce the risk of CVD. In non-smokers, glutinous rice and its products <1 time/month (OR=0.716, 95%CI=0.532-0.965, P=0.028) and 1-3 times/month (OR=0.711, 95%CI=0.530-0.955, P=0.023) reduced the risk of CVD, and in those who had quit smoking, fern >1 time/month (OR=7.507, 95%CI=1.324-42.556, P=0.023) increased the risk of CVD, while oil tea >1 time/month (OR=0.319, 95%CI=0.103-0.990, P=0.048) decreased the risk of CVD; among people who had quit smoking, glutinous rice and its products were consumed 1-3 times/month (OR=0.710, 95%CI=0.531-0.948, P=0.020) and red sour soup 1-3 times/month (OR=0.775, 95%CI=0.613-0.980, P=0.033) could reduce the risk of CVD, while preserved/smoked meat 1-3 times/month (OR=1.400, 95%CI=1.040-1.884, P= 0.027) could increase the risk of CVD. Glutinous rice and its products, pickled fish/meat and purple-blooded meat were all associated with the risk of developing CVD in a non-linear quantitative manner (P<0.05, P_nonlinear<0.05) .

The prevalence of CVD in ethnic minority populations in Guizhou Province is low. The consumption frequency of glutinous rice and its products, oil tea, heartleaf houttuynia her, purple-blooded meat, red sour soup, fern, fern, cow/sheep deflated, and preserved/smoked meat may affect the prevalence risk of CVD. Knowledge of the intake frequency of ethnic minority speciality diets should be publicized, and dietary interventions should be made to prevent and control CVD in ethnic minority populations in Guizhou Province.

心血管疾病（CVD）是引起死亡及致残的主要慢病之一，是我国重要的公共卫生问题，目前鲜见少数民族特色饮食对CVD影响的研究。

分析贵州省少数民族CVD的流行现状，探讨民族特色饮食与CVD患病风险的关系。

本研究数据来源于"西南区域少数民族聚集地世居自然人群队列研究"流行病学调查数据库，2018年7月—2019年8月，采用多阶段分层抽样，对贵州省黔东南苗族侗族自治州和黔南布依族苗族自治州的18 790名30~79岁世居三代的侗族、苗族、布依族居民进行基线调查，最终共有17 085人纳入分析，根据调查对象是否患有CVD将其分为两组：CVD组（530名）和非CVD组（16 555名）。由专业调查员使用该项目组开发的专用电子问卷进行面对面访谈，包括基本情况、生活习惯、疾病史、饮食情况等调查。根据少数民族饮食文化研究可知，要求调查对象回忆过去1年中吃腌制蔬菜、糯米及其制品、腌制鱼/肉类、腊/熏肉、白酸汤、红酸汤、牛/羊瘪菜、紫血肉、鱼腥草、蕨菜、油茶这11种食物的频次（次/月）。采用非条件Logistic回归模型和限制性立方样条分析民族特色饮食与CVD的关系。

贵州省少数民族CVD总患病率为3.20%（530/17 085），各民族CVD患病率为侗族3.14%（207/6 599）、苗族3.13%（158/5 043）、布依族3.03%（165/5 443），男性患病率（3.68%）高于女性（2.80%）。多因素Logistic回归分析结果显示，在总人群中，糯米及其制品1~3次/月（OR=0.720，95%CI=0.553~0.937，P=0.015）是CVD的保护因素。在侗族人群中，蕨菜≤1次/月（OR=2.172，95%CI=1.162~4.059，P=0.015）是CVD的危险因素；在苗族人群中，糯米及其制品<1次/月（OR=0.563，95%CI=0.340~0.933，P=0.026）、油茶>1次/月（OR=0.442，95%CI=0.202~0.967，P=0.041）是CVD的保护因素；在布依族人群中，牛/羊瘪菜≤1次/月（OR=1.935，95%CI=1.046~3.579，P=0.035）是CVD的危险因素。亚组分析结果显示：在男性人群中，糯米及其制品1~3次/月（OR=0.639，95%CI=0.427~0.957，P=0.030）可降低CVD的患病风险；在<60岁的人群中，糯米及其制品1~3次/月（OR=0.656，95%CI=0.443~0.971，P=0.035）、鱼腥草<1次/月（OR=0.642，95%CI=0.418~0.986，P=0.043）均可降低CVD的患病风险，而蕨菜>1次/月（OR=1.655，95%CI=1.011~2.709，P=0.045）可增加CVD的患病风险；在体质量正常的人群中，糯米及其制品<1次/月（OR=0.584，95%CI=0.393~0.868，P=0.008）、1~3次/月（OR=0.666，95%CI=0.452~0.981，P=0.039）均可降低CVD的患病风险；在超重人群中，紫血肉≤1次/月（OR=0.658，95%CI=0.453~0.955，P=0.027）可降低CVD的患病风险；在肥胖人群中，红酸汤1~3次/月（OR=0.592，95%CI=0.360~0.973，P=0.039）可降低CVD的患病风险；在不吸烟人群中，糯米及其制品<1次/月（OR=0.716，95%CI=0.532~0.965，P=0.028）、1~3次/月（OR=0.711，95%CI=0.530~0.955，P=0.023）均可降低CVD的患病风险；在已戒烟人群中，蕨菜>1次/月（OR=7.507，95%CI=1.324~42.556，P=0.023）可增加CVD的患病风险，而油茶>1次/月（OR=0.319，95%CI=0.103~0.990，P=0.048）可降低CVD的患病风险；在不饮酒人群中，糯米及其制品1~3次/月（OR=0.710，95%CI=0.531~0.948，P=0.020）、红酸汤1~3次/月（OR=0.775，95%CI=0.613~0.980，P=0.033）均可降低CVD的患病风险，而腊/熏肉1~3次/月（OR=1.400，95%CI=1.040~1.884，P=0.027）可增加CVD的患病风险。糯米及其制品、腌制鱼/肉类和紫血肉与CVD的患病风险均存在非线性量效关系（P<0.05，P_非线性<0.05）。

贵州省少数民族人群CVD的患病率较低。糯米及其制品、油茶、鱼腥草、紫血肉、红酸汤、牛/羊瘪菜、腊/熏肉的食用频次可能会影响CVD的患病风险。应对少数民族特色饮食的摄入频率知识进行宣传，从饮食方面对贵州省少数民族人群CVD进行防控干预。