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Intake of individual saturated fatty acids and risk of coronary heart disease in US men and women: two prospective longitudinal cohort studies.

Published on Nov 23, 2016in BMJ27.60
· DOI :10.1136/bmj.i5796
Geng Zong16
Estimated H-index: 16
(Harvard University),
Yanping Li43
Estimated H-index: 43
(Harvard University)
+ 5 AuthorsQi Sun62
Estimated H-index: 62
(Harvard University)
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Abstract
Objectives  To investigate the association between long term intake of individual saturated fatty acids (SFAs) and the risk of coronary heart disease, in two large cohort studies. Design  Prospective, longitudinal cohort study. Setting  Health professionals in the United States. Participants  73 147 women in the Nurses’ Health Study (1984-2012) and 42 635 men in the Health Professionals Follow-up Study (1986-2010), who were free of major chronic diseases at baseline. Main outcome measure  Incidence of coronary heart disease (n=7035) was self-reported, and related deaths were identified by searching National Death Index or through report of next of kin or postal authority. Cases were confirmed by medical records review. Results  Mean intake of SFAs accounted for 9.0-11.3% energy intake over time, and was mainly composed of lauric acid (12:0), myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0; 8.8-10.7% energy). Intake of 12:0, 14:0, 16:0 and 18:0 were highly correlated, with Spearman correlation coefficients between 0.38 and 0.93 (all P trend =0.05) for 12:0, 1.13 (1.05 to 1.22; P trend trend trend trend Conclusions  Higher dietary intakes of major SFAs are associated with an increased risk of coronary heart disease. Owing to similar associations and high correlations among individual SFAs, dietary recommendations for the prevention of coronary heart disease should continue to focus on replacing total saturated fat with more healthy sources of energy.
  • References (34)
  • Citations (49)
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References34
Newest
Published on Sep 1, 2016in Arteriosclerosis, Thrombosis, and Vascular Biology6.62
Jaike Praagman3
Estimated H-index: 3
,
Ester Al de Jonge7
Estimated H-index: 7
+ 6 AuthorsOscar H. Franco74
Estimated H-index: 74
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 record...
Published on Feb 1, 2016in The American Journal of Clinical Nutrition6.57
Jaike Praagman3
Estimated H-index: 3
(UU: Utrecht University),
Joline W.J. Beulens48
Estimated H-index: 48
(UU: Utrecht University)
+ 4 AuthorsY. T. van der Schouw88
Estimated H-index: 88
(UU: Utrecht University)
Background: The association between saturated fatty acid (SFA) intake and ischemic heart disease (IHD) risk is debated. Objective: We sought to investigate whether dietary SFAs were associated with IHD risk and whether associations depended on 1) the substituting macronutrient, 2) the carbon chain length of SFAs, and 3) the SFA food source. Design: Baseline (1993-1997) SFA intake was measured with a foodfrequency questionnaire among 35,597 participants from the European Prospective Investigation...
Published on Oct 6, 2015in Journal of the American College of Cardiology18.64
Yanping Li43
Estimated H-index: 43
,
Adela Hruby18
Estimated H-index: 18
+ 8 AuthorsBarry M. Popkin319
Estimated H-index: 319
Background The associations between dietary saturated fats and the risk of coronary heart disease (CHD) remain controversial, but few studies have compared saturated with unsaturated fats and sources of carbohydrates in relation to CHD risk.
Published on Oct 1, 2015in Journal of the American College of Cardiology18.64
Yanping Li43
Estimated H-index: 43
(Harvard University),
Adela Hruby18
Estimated H-index: 18
(Harvard University)
+ 8 AuthorsBarry M. Popkin319
Estimated H-index: 319
(Harvard University)
Abstract Background The associations between dietary saturated fats and the risk of coronary heart disease (CHD) remain controversial, but few studies have compared saturated with unsaturated fats and sources of carbohydrates in relation to CHD risk. Objectives This study sought to investigate associations of saturated fats compared with unsaturated fats and different sources of carbohydrates in relation to CHD risk. Methods We followed 84,628 women (Nurses’ Health Study, 1980 to 2010), and 42,9...
Published on Aug 11, 2015in BMJ27.60
Russell J. de Souza35
Estimated H-index: 35
,
Andrew Mente30
Estimated H-index: 30
(McMaster University)
+ 8 AuthorsJoseph Beyene61
Estimated H-index: 61
(McMaster University)
Objective To systematically review associations between intake of saturated fat and trans unsaturated fat and all cause mortality, cardiovascular disease (CVD) and associated mortality, coronary heart disease (CHD) and associated mortality, ischemic stroke, and type 2 diabetes. Design Systematic review and meta-analysis. Data sources Medline, Embase, Cochrane Central Registry of Controlled Trials, Evidence-Based Medicine Reviews, and CINAHL from inception to 1 May 2015, supplemented by bibliogra...
Published on Jun 10, 2014in BMJ27.60
Maryam S. Farvid27
Estimated H-index: 27
(Shahid Beheshti University of Medical Sciences and Health Services),
Eunyoung Cho49
Estimated H-index: 49
(Brown University)
+ 2 AuthorsBarry M. Popkin319
Estimated H-index: 319
(Harvard University)
Objective To investigate the association between dietary protein sources in early adulthood and risk of breast cancer. Design Prospective cohort study. Setting Health professionals in the United States. Participants 88 803 premenopausal women from the Nurses’ Health Study II who completed a questionnaire on diet in 1991. Main outcome measure Incident cases of invasive breast carcinoma, identified through self report and confirmed by pathology report. Results We documented 2830 cases of breast ca...
Published on Oct 22, 2013in BMJ27.60
Sanjay Basu56
Estimated H-index: 56
(Stanford University),
Kimberly Singer Babiarz8
Estimated H-index: 8
(Stanford University)
+ 3 AuthorsJeremy D. Goldhaber-Fiebert28
Estimated H-index: 28
(Stanford University)
Objective To examine the potential effect of a tax on palm oil on hyperlipidemia and on mortality due to cardiovascular disease in India. Design Economic-epidemiologic model. Modeling methods A microsimulation model of mortality due to myocardial infarction and stroke among Indian populations was constructed, incorporating nationally representative data on systolic blood pressure, total cholesterol, tobacco smoking, diabetes, and cardiovascular event history, and stratified by age, sex, and urba...
Published on Dec 19, 2012in Nutrients4.17
Carol E. O'Neil28
Estimated H-index: 28
,
Debra R. Keast10
Estimated H-index: 10
+ 1 AuthorsTheresa A. Nicklas66
Estimated H-index: 66
(LSU: Louisiana State University)
Abstract: Identification of current food sources of energy and nutrients among US adults is needed to help with public health efforts to implement feasible and appropriate dietary recommendations. To determine the food sources of energy and 26 nutrients consumed by US adults the 2003–2006 National Health and Nutrition Examination Survey (NHANES) 24-h recall (Day 1) dietary intake data from a nationally representative sample of adults 19+ years of age (y) ( n = 9490) were analyzed. An updated USD...
Published on Jul 1, 2012in Journal of Internal Medicine6.05
Barry M. Popkin319
Estimated H-index: 319
(Harvard University)
Abstract. Willett WC (Harvard School of Public Health, Boston, MA, USA). Dietary fats and coronary heart disease (Review). J Intern Med 2012; 272: 13–24. The relation of dietary fat to risk of coronary heart disease (CHD) has been studied extensively using many approaches, including controlled feeding studies with surrogate end-points such as plasma lipids, limited randomized trials and large cohort studies. All lines of evidence indicate that specific dietary fatty acids play important roles in...
Published on Jun 1, 2012in Public Health Nutrition2.53
Debra Van Camp1
Estimated H-index: 1
(Nielsen Holdings N.V.),
Neal H. Hooker22
Estimated H-index: 22
(""St. Joe's"": Saint Joseph's University),
Chung-Tung Jordan Lin1
Estimated H-index: 1
(CFSAN: Center for Food Safety and Applied Nutrition)
Objective: Impact of mandatory trans fat labelling on US snack food introductions is examined. Design: Using label information, lipid ingredients and fat profiles are compared pre- and post-labelling. Setting: Key products in the US snack food industry contribute significant amounts of artificial trans fat. Industry efforts to reformulate products to lower trans fat may alter the overall fat profile, in particular saturates. Subjects: Composition data for more than 5000 chip and cookie products ...
Cited By49
Newest
Published in Population Health Metrics2.95
Marcus R. Keogh-Brown11
Estimated H-index: 11
(Lond: University of London),
Henning Tarp Jensen (UCPH: University of Copenhagen)+ -3 AuthorsNipa Rojroongwasinkul15
Estimated H-index: 15
Background Palm oil’s high yields, consequent low cost and highly versatile properties as a cooking oil and food ingredient have resulted in its thorough infiltration of the food sector in some countries. Longitudinal studies have associated palm oil’s high saturated fatty acid content with non-communicable disease, but neither the economic or disease burdens have been assessed previously.
Published on Dec 1, 2019in AMB Express2.23
Wai Kit Mok (NTU: Nanyang Technological University), Yong Xing Tan (NTU: Nanyang Technological University)+ 2 AuthorsWei Ning Chen23
Estimated H-index: 23
(NTU: Nanyang Technological University)
Okara is a major agro-waste produced from the soybean industry. To hydrolyze the okara and enable nutrient release, a strategy to valorize okara using solid-state fermentation with food grade Bacillus subtilis (B. subtilis) WX-17 was carried out. The study showed that fermentation of okara with B. subtilis WX-17 improved its overall nutritional content. The total amino acids content increased from 3.04 ± 0.14 mg/g in unfermented okara to 5.41 ± 1.21 mg/g in okara fermented with B. subtilis WX-17...
Andres V. Ardisson Korat5
Estimated H-index: 5
(Harvard University),
Yanping Li43
Estimated H-index: 43
(Harvard University)
+ -3 AuthorsQi Sun62
Estimated H-index: 62
(Harvard University)
Published on Jul 25, 2019in BMJ27.60
Jordi Merino10
Estimated H-index: 10
(Harvard University)
Abstract Objective To investigate whether the genetic burden of type 2 diabetes modifies the association between the quality of dietary fat and the incidence of type 2 diabetes. Design Individual participant data meta-analysis. Data sources Eligible prospective cohort studies were systematically sourced from studies published between January 1970 and February 2017 through electronic searches in major medical databases (Medline, Embase, and Scopus) and discussion with investigators. Review method...
Published on Jul 4, 2019in Journal of the American Oil Chemists' Society1.72
Thais Lomonaco Teodoro da Silva4
Estimated H-index: 4
(State University of Campinas),
Silvana Martini23
Estimated H-index: 23
(USU: Utah State University),
Daniel Barrera Arellano8
Estimated H-index: 8
(State University of Campinas)
Published on Jul 1, 2019in Lwt - Food Science and Technology3.71
Manoela Alves Pires3
Estimated H-index: 3
(USP: University of São Paulo),
Isabela Rodrigues dos Santos1
Estimated H-index: 1
+ 1 AuthorsMarco Antonio Trindade16
Estimated H-index: 16
Abstract This research evaluated the effect of animal fat replacement by Echium oil in bologna sausages with low sodium content. Three formulations were prepared: Control (100% pork fat), T50 and T100 (50 and 100% pork fat replacement with Echium oil, respectively). The samples were evaluated through physicochemical (sodium content, emulsion stability, proximate composition, water activity, lipid profile, pH, instrumental colour, and instrumental texture), microstructural (scanning electronic mi...
María de Alba7
Estimated H-index: 7
(Teagasc),
María de Alba + 3 AuthorsBrijesh K. Tiwari46
Estimated H-index: 46
Abstract The objective of this study was to investigate the effect of high pressure processing (HPP) (100, 300 or 500 MPa for 2 or 5 min) on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets. A significant reduction in TVC and H 2 S-producing bacteria was detected at 300 MPa for 5 min and 500 MPa for 2 or 5 min. Lightness ( L *) increased and redness ( a *) decreased at the highest treatment intensities. Hardness, chewiness and springiness increased w...
Published on Jun 16, 2019in Nutrients4.17
Egeria Scoditti17
Estimated H-index: 17
,
Marika Massaro27
Estimated H-index: 27
+ 1 AuthorsDomenico Maurizio Toraldo7
Estimated H-index: 7
Chronic obstructive pulmonary disease is one of the leading causes of morbidity and mortality worldwide and a growing healthcare problem. Identification of modifiable risk factors for prevention and treatment of COPD is urgent, and the scientific community has begun to pay close attention to diet as an integral part of COPD management, from prevention to treatment. This review summarizes the evidence from observational and clinical studies regarding the impact of nutrients and dietary patterns o...
Published on May 29, 2019in BMJ27.60
Bernard Srour4
Estimated H-index: 4
(University of Paris),
Leopold Fezeu30
Estimated H-index: 30
(University of Paris)
+ 10 AuthorsPilar Galan79
Estimated H-index: 79
(University of Paris)
Abstract Objective To assess the prospective associations between consumption of ultra-processed foods and risk of cardiovascular diseases. Design Population based cohort study. Setting NutriNet-Sante cohort, France 2009-18. Participants 105 159 participants aged at least 18 years. Dietary intakes were collected using repeated 24 hour dietary records (5.7 for each participant on average), designed to register participants’ usual consumption of 3300 food items. These foods were categorised using ...