Abstract MP068: Dietary Fatty Acids and Coronary Heart Disease in Mortality in the Alpha Omega Cohort

Circulation ◽  
2017 ◽  
Vol 135 (suppl_1) ◽  
Author(s):  
Famke J Mölenberg ◽  
Janette de Goede ◽  
Anne J Wanders ◽  
Peter L Zock ◽  
Daan Kromhout ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Lower Risk ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Dietary Factors ◽  
Dietary Fatty Acids ◽  
Alpha Omega

Background: Replacement of saturated fatty acids (SFA) with polyunsaturated fatty acids (PUFA) is associated with a lower risk of coronary heart disease (CHD) in the general population. Whether this is also the case for CHD patients is not yet clear. In this observational study of Dutch CHD patients, we examined the risk of CHD mortality for the exchange of SFA with total unsaturated fatty acids (UFA), PUFA and cis -monounsaturated fatty acids (MUFA). Methods: We included 4146 post-myocardial infarction patients aged 60-80 (78% male; Alpha Omega Cohort) in whom diet was assessed at baseline (2002-2006) by a validated 203-item food-frequency questionnaire. Cause-specific mortality was monitored until January 2013. Iso-caloric replacement of SFA with (subgroups of) UFA in relation to CHD mortality was studied in quintiles and continuously per 5 energy percent (en%), using Cox regression models. Hazard ratios (HR, 95%-CI) were obtained after adjustment for age, sex, BMI, smoking, education, physical activity, cardiovascular drugs (anticoagulants, antihypertensives, statins), diabetes, and dietary factors, i.e. total energy, protein (en%), carbohydrates (en%), trans fatty acids (en%), dietary fiber (g/d) and dietary cholesterol (mg/d). The model for PUFA also included MUFA as a covariate, and vice versa . Results: During a median follow-up of 7.3 years, there were 888 deaths including 249 CHD deaths. SFA replacement was inversely associated with CHD mortality when comparing extreme quintiles of intake, which was statistically significant for total UFA (HR: 0.44; 95% CI: 0.21-0.92; P = 0.03) and non-significant for PUFA (0.58, 0.31-1.09) and MUFA (0.81, 0.45-1.49). When expressed per 5 en% (Figure), replacing SFA with either UFA, PUFA or MUFA was associated with a more than 30% lower risk of CHD mortality. Findings were similar when confined to statin users. Conclusion: In well-treated CHD patients, replacement of SFA by UFA is associated with a lower CHD mortality risk.

Abstract 50: Associations of Dietary Saturated Fatty Acids With Incident Coronary Heart Disease Depend on the Food Sources: EPIC-CVD Prospective Case-cohort Study in Nine European Countries

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Marinka Steur ◽  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Red Meat ◽  
Dietary Fatty Acids ◽  
Food Sources ◽  
Total Fatty Acids ◽  
Country Specific

Introduction: The associations of dietary total fatty acids and the classes saturated, monounsaturated, and polyunsaturated fatty acids (SFAs, MUFAs, and PUFAs) with coronary heart disease (CHD) remain contentious. Moreover, the role of isocaloric macronutrient substitutions and specific food sources of SFAs, particularly in European context, is unclear. Hypothesis: We evaluated the hypothesis that associations of dietary fatty acids vary depending on specific macronutrient substitutions and food sources of SFAs. Methods: We conducted case-cohort analyses including 10,529 incident CHD cases and a random subcohort of 16,730 men and women selected from 385,747 eligible participants in nine countries of the European Prospective Investigation into Cancer and Nutrition Study. Habitual diet was assessed using country-specific dietary questionnaires, and macronutrient intakes were estimated using standardised nutrient databases. Country-specific HRs (95% CIs) per 5% energy intake from dietary total fatty acids, SFAs, MUFAs, and PUFAs were estimated using Prentice-weighted Cox regression models and pooled using random-effects meta-analyses, with and without considering isocaloric macronutrient substitutions. The associations of dietary SFAs from different food sources, including specific macronutrient substitutions, with CHD were also investigated. Results: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, or PUFAs with incident CHD, regardless of the substitution macronutrient. Each 1% higher energy intake of SFAs from yoghurt, cheese, and fish were associated with a 7% (95% CI 1-12%), 2% (0-4%) and 13% (0-25%) lower CHD incidence, while SFAs from red meat and butter were associated with a 7% (2-12%) and 2% (0-4%) higher CHD incidence, respectively. Conclusions: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, and PUFAs, with CHD incidence, regardless of the substitution nutrients, within the range of intakes in this European population. The opposite direction of associations of SFAs from different food sources such as red meat versus fermented dairy products suggests that public health recommendations should consider foods and overall diets, alongside the macronutrients they contain.

scholarly journals Dietary Fatty Acids, Macronutrient Substitutions, Food Sources and Incidence of Coronary Heart Disease: Findings From the EPIC‐CVD Case‐Cohort Study Across Nine European Countries

2021 ◽  
Author(s):  
Marinka Steur ◽  
Laura Johnson ◽  
Stephen J. Sharp ◽  
Fumiaki Imamura ◽  
Ivonne Sluijs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Cohort Study ◽  
Heart Disease ◽  
Polyunsaturated Fatty Acids ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Food Sources

Background There is controversy about associations between total dietary fatty acids, their classes (saturated fatty acids [SFAs], monounsaturated fatty acids, and polyunsaturated fatty acids), and risk of coronary heart disease (CHD). Specifically, the relevance of food sources of SFAs to CHD associations is uncertain. Methods and Results We conducted a case‐cohort study involving 10 529 incident CHD cases and a random subcohort of 16 730 adults selected from a cohort of 385 747 participants in 9 countries of the EPIC (European Prospective Investigation into Cancer and Nutrition) study. We estimated multivariable adjusted country‐specific hazard ratios (HRs) and 95% CIs per 5% of energy intake from dietary fatty acids, with and without isocaloric macronutrient substitutions, using Prentice‐weighted Cox regression models and pooled results using random‐effects meta‐analysis. We found no evidence for associations of the consumption of total or fatty acid classes with CHD, regardless of macronutrient substitutions. In analyses considering food sources, CHD incidence was lower per 1% higher energy intake of SFAs from yogurt (HR, 0.93 [95% CI, 0.88–0.99]), cheese (HR, 0.98 [95% CI, 0.96–1.00]), and fish (HR, 0.87 [95% CI, 0.75–1.00]), but higher for SFAs from red meat (HR, 1.07 [95% CI, 1.02–1.12]) and butter (HR, 1.02 [95% CI, 1.00–1.04]). Conclusions This observational study found no strong associations of total fatty acids, SFAs, monounsaturated fatty acids, and polyunsaturated fatty acids, with incident CHD. By contrast, we found associations of SFAs with CHD in opposite directions dependent on the food source. These findings should be further confirmed, but support public health recommendations to consider food sources alongside the macronutrients they contain, and suggest the importance of the overall food matrix.

Abstract P061: Dietary Intake of Saturated Fat by Food Source and Incident Coronary Heart Disease: the Zutphen Elderly Study

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Janette de Goede ◽  
Sabita S Soedamah-Muthu ◽  
Eirini Trichia ◽  
Johanna M Geleijnse ◽  
Daan Kromhout
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Food Source ◽  
Saturated Fatty Acids ◽  
Cox Proportional Hazards ◽  
Dietary Factors ◽  
Food Sources ◽  
Elderly Men ◽  
Dietary History

Introduction: Associations of saturated fatty acids (SFA) with coronary heart disease (CHD) may depend on their food source. We examined the association of SFA intake from different food sources, with 15-year incidence of coronary heart disease (CHD) in elderly men in the Netherlands. Methods: Data were collected from 686 elderly men from the Zutphen Elderly Study, aged 65-85 years with no CHD or diabetes mellitus. At baseline (1985), habitual diet was assessed with a cross-check dietary history method. Information on vital status and incidence of CHD (fatal CHD and nonfatal myocardial infarction) until July 1, 2000 was assessed through municipal population registries and hospital or GP records. Hazard ratios (HR) were calculated with Cox proportional-hazards models, adjusted for age, lifestyle (smoking, BMI, physical activity, socioeconomic status, and alcohol consumption) and dietary factors including total energy, carbohydrates, protein, monounsaturated fatty acids, trans fatty acids and dietary fibre. In addition, substitution models were used to estimate the exchange of 2 en% SFA from different sources, i.e. dairy, meat, and plant or butter SFA. Results: During 15 years of follow-up, we observed 132 incident CHD events. Across tertiles (T), the intake of SFA ranged from 14.2 (T1) to 21.7 (T3) energy percent (en%). Plant or butter SFA contributed for 37 en% to total SFA intake, followed by dairy (27%) and meat (17%). Total SFA intake correlated most strongly with plant or butter SFA (r=0.71). Spearman correlation coefficients of total SFA with dairy and meat were 0.34 and 0.09 respectively (all p<0.05). The intake of total SFA was not significantly associated with CHD (HR: 0.76; 95%CI: 0.41-1.39) for T3 vs T1. HRs for plant or butter SFA, dairy SFA, and meat SFA were 0.96 (0.55-1.69), 0.82 (0.48-1.40), and 1.64 (0.89-3.04) respectively, for the top compared to the bottom tertile. A 2 en% higher intake of SFA from dairy or meat, exchanged with plant or butter SFA, resulted in a HR of 0.98 (95% CI: 0.79-1.20) for dairy and 1.12 (0.75-1.66) for meat. The HR (95% CI) for an exchange of 2 en% SFA from dairy with SFA from meat was 1.15 (95% CI: 0.80-1.66). Conclusion: In Dutch elderly men, total SFA or SFA from specific food sources were not significantly associated with incident CHD. The association of SFA from meat with CHD deserves further attention.

scholarly journals Profil Asam Lemak Jenuh Dan Tak Jenuh serta Kandungan Kolesterol Nugget Daging Kelinci New Zealand White (Oryctolagus cuniculus)

2019 ◽  
Vol 5 (2) ◽  
pp. 92
Author(s):  
Nia Fitriani Aisyah ◽  
Nisa Aisyah ◽  
Titis Sari Kusuma ◽  
Rahma Micho Widyanto
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Fatty Acid ◽  
Oryctolagus Cuniculus ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Fatty Acid Profiles ◽  
Rabbit Meat

<p><em>Abstrak - </em><strong>Daging kelinci merupakan salah satu jenis daging yang memiliki potensi tinggi dalam pemenuhan konsumsi daging bagi masyarakat. Daging kelinci memiliki beberapa keistimewaan yaitu kandungan asam lemak jenuh dan kolesterol yang rendah serta kandungan asam lemak tak jenuh yang tinggi. Salah satu produk olahan daging kelinci yang bisa diperkenalkan kepada masyarakat adalah <em>nugget </em>daging kelinci yang diharapkan dapat memiliki manfaat kesehatan untuk menurunkan risiko Penyakit Jantung Koroner. Tujuan dari penelitian ini adalah untuk mengetahui profil asam lemak jenuh dan tak jenuh serta kandungan kolesterol pada <em>nugget </em>daging kelinci <em>New Zealand White (Oryctolagus cuniculus). </em>Desain penelitian yang digunakan adalah deskriptif eksploratif dengan 3 kali pengulangan menggunakan resep yang sama. Profil asam lemak dan kandungan kolesterol diuji menggunakan metode kromatografi gas. Hasil penelitian menunjukkan bahwa <em>nugget </em>daging kelinci mengandung 17 profil asam lemak jenuh dengan kandungan tertinggi yaitu asam palmitat, disusul oleh asam behenik, asam lignoserik, asam miristat, dan asam margarik. Kemudian, untuk profil asam lemak tak jenuh pada <em>nugget </em>daging kelinci mengandung 9 profil asam lemak tak jenuh tunggal dengan kandungan tertinggi yaitu asam oleat, disusul oleh asam nervonat, asam erukat, asam <em>trans </em>9 elaidat, dan asam palmitoleat. Untuk asam lemak tak jenuh ganda terdiri dari 11 profil asam lemak dengan kandungan yang tertinggi yaitu asam linoleat, disusul oleh DHA, dan EPA. Selain asam lemak, <em>nugget </em>daging kelinci juga mengandung kolesterol sebesar 15,12 mg/100 g. Dengan kandungan gizi yang baik, <em>nugget </em>daging kelinci diharapkan dapat menjadi alternatif makanan untuk menurunkan risiko Penyakit Jantung Koroner.</strong></p><p><em>Abstract - </em><strong>Rabbit meat is one type of meat that has high potential in fulfilling meat consumption for the community. Rabbit meat has several advantages is low saturated fatty acid content and cholesterol and high unsaturated fatty acids. One of the processed products of rabbit meat that can be introduced to the community is rabbit meat nuggets that expected has health benefits it can reduce the risk of coronary heart disease. The purpose of this study was to know profile of saturated fatty acids, unsaturated fatty acids, and cholesterol content on </strong><strong>rabbitmeat nuggetsofNewZealandWhite (<em>Oryctolagus cuniculus</em>). </strong><strong>The research design used was descriptive exploratory with 3 repetitions using the same recipe. Profiles of fatty acids and cholesterol content were tested using gas chromatography method. The results showed that rabbit meat nuggets contained 17 profiles of saturated fatty acids with the highest content of palmitic acid, followed by behenic acid, lignoseric acid, myristic acid, and margaric acid. Then, for unsaturated fatty acid profiles on rabbit meat nuggets containing 9 profiles of monounsaturated fatty acids with the highest content, oleic acid, followed by nervonic acid, erucic acid, elaidat trans acid 9, and palmitoleic acid. Polyunsaturated fatty acids consist of 11 fatty acid profiles with the highest content, linoleic acid, followed by DHA, and EPA. Besides fatty acids, rabbit meat nuggets also contain cholesterol of 15,12 mg / 100 g. With a good nutrition content, rabbit meat nuggets are expected to be an alternative food to reduce the risk of coronary heart disease.</strong></p><p><strong><em>Keywords – </em></strong><em>Cholesterol, Profile of saturated and unsaturated fatty acids, Rabbit meat nuggets </em></p>

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Association of dietary vitamin K and risk of coronary heart disease in middle-age adults: the Hordaland Health Study Cohort

BMJ Open ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. e035953
Author(s):  
Teresa R Haugsgjerd ◽  
Grace M Egeland ◽  
Ottar K Nygård ◽  
Kathrine J Vinknes ◽  
Gerhard Sulo ◽  
...  
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Vitamin K ◽  
Lower Risk ◽  
Saturated Fatty Acids ◽  
Vitamin K2 ◽  
Health Study ◽  
Dietary Vitamin ◽  
Study Cohort ◽  
Vitamin K1

ObjectiveThe role of vitamin K in the regulation of vascular calcification is established. However, the association of dietary vitamins K1 and K2 with risk of coronary heart disease (CHD) is inconclusive.DesignProspective cohort study.SettingWe followed participants in the community-based Hordaland Health Study from 1997 - 1999 through 2009 to evaluate associations between intake of vitamin K and incident (new onset) CHD. Baseline diet was assessed by a past-year food frequency questionnaire. Energy-adjusted residuals of vitamin K1 and vitamin K2 intakes were categorised into quartiles.Participants2987 Norwegian men and women, age 46–49 years.MethodsInformation on incident CHD events was obtained from the nationwide Cardiovascular Disease in Norway (CVDNOR) Project. Multivariable Cox regression estimated HRs and 95% CIs with test for linear trends across quartiles. Analyses were adjusted for age, sex, total energy intake, physical activity, smoking and education. A third model further adjusted K1 intake for energy-adjusted fibre and folate, while K2 intake was adjusted for energy-adjusted saturated fatty acids and calcium.ResultsDuring a median follow-up time of 11 years, we documented 112 incident CHD cases. In the adjusted analyses, there was no association between intake of vitamin K1 and CHD (HRQ4vsQ1 = 0.92 (95% CI 0.54 to 1.57), p for trend 0.64), while there was a lower risk of CHD associated with higher intake of energy-adjusted vitamin K2 (HRQ4vsQ1 = 0.52 (0.29 to 0.94), p for trend 0.03). Further adjustment for potential dietary confounders did not materially change the association for K1, while the association for K2 was slightly attenuated (HRQ4vsQ1 = 0.58 (0.28 to 1.19)).ConclusionsA higher intake of vitamin K2 was associated with lower risk of CHD, while there was no association between intake of vitamin K1 and CHD.Trial registration numberNCT03013725

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