Match!

Dietary Saturated Fatty Acids and Coronary Heart Disease Risk in a Dutch Middle-Aged and Elderly Population

Published on Sep 1, 2016in Arteriosclerosis, Thrombosis, and Vascular Biology6.62
· DOI :10.1161/ATVBAHA.116.307578
Jaike Praagman3
Estimated H-index: 3
,
Ester Al de Jonge7
Estimated H-index: 7
+ 6 AuthorsOscar H. Franco74
Estimated H-index: 74
Cite
Abstract
Objective— We assessed whether the association between dietary saturated fatty acids (SFA) and incident coronary heart disease (CHD) depends on the food source, the carbon chain length of SFA, and the substituting macronutrient. Approach and Results— From the Rotterdam Study, 4722 men and women (≥55 years) were included. Baseline (1990–1993) SFA intake was assessed using a validated food frequency questionnaire. CHD (nonfatal myocardial infarction and fatal CHD) was ascertained by medical records. Using multivariable Cox regression analysis, we calculated CHD risks for higher intakes of total SFA, SFA from specific food sources, SFA differing in carbon chain length, and substituting other macronutrients instead of SFA. During a median follow-up of 16.3 years, 659 CHD events occurred. Total SFA intake was not associated with CHD risk (hazard ratio [HR] per 5 en%, 1.13; 95% confidence interval, 0.94–1.22), and neither was SFA from specific food sources. A higher CHD risk was observed for palmitic acid (16:0) intake (HR SD , 1.26; 95% confidence interval, 1.05–1.15) but not for SFA with other chain lengths. Except for a higher CHD risk for substitution of SFA with animal protein (HR 5en% , 1.24; 95% confidence interval, 1.01–1.51), substitution with other macronutrients was not associated with CHD. Conclusions— In this Dutch population, we observed that a higher intake of palmitic acid, which accounts for ≈50% of the total SFA intake, was associated with a higher CHD risk, as was substitution of total SFA with animal protein. Nevertheless, we found no association between total SFA intake and CHD risk, which did not differ by food source.
Figures & Tables
  • References (23)
  • Citations (16)
Cite
References23
Newest
#1Vasanti S. Malik (Harvard University)H-Index: 34
#2Stephanie E. Chiuve (Harvard University)H-Index: 44
Last.Qi Sun (Harvard University)H-Index: 62
view all 7 authors...
#1Lee Hooper (UEA: University of East Anglia)H-Index: 51
#2Nicole Martin (Lond: University of London)H-Index: 7
Last.George Davey-Smith (UoB: University of Bristol)H-Index: 177
view all 4 authors...
#1Maryam Sadat Farvid (Shahid Beheshti University of Medical Sciences and Health Services)H-Index: 1
#2Ming Ding (Harvard University)H-Index: 10
Last.Frank B. Hu (Harvard University)H-Index: 202
view all 8 authors...
Cited By16
Newest
#1Jason H.Y. Wu (The George Institute for Global Health)H-Index: 33
#2Renata Micha (Tufts University)H-Index: 38
Last.Dariush Mozaffarian (Tufts University)H-Index: 113
view all 3 authors...
#1Flavia Spreafico (UFRJ: Federal University of Rio de Janeiro)H-Index: 2
#2Rafael Carvalho Sales (UFRJ: Federal University of Rio de Janeiro)H-Index: 1
Last.Eduardo Iglesias-Gutiérrez (University of Oviedo)H-Index: 10
view all 10 authors...
#1Peter Mirtschink (ETH Zurich)H-Index: 7
#2Cholsoon Jang (UPenn: University of Pennsylvania)H-Index: 1
Last.Wilhelm Krek (ETH Zurich)H-Index: 48
view all 4 authors...
#1Yiping Li (Peking Union Medical College)H-Index: 4
#2Dong Zhang (Peking Union Medical College)H-Index: 5
Last.Jingzhou Chen (Peking Union Medical College)H-Index: 1
view all 10 authors...
View next paperSaturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease: A Prospective Cohort Study