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

被引:50
|
作者
Praagman, Jaike [1 ]
de Jonge, Ester A. L. [2 ,3 ]
Kiefte-de Jong, Jessica C. [2 ,4 ]
Beulens, Joline W. J. [1 ,5 ]
Sluijs, Ivonne [1 ]
Schoufour, Josje D. [2 ]
Hofman, Albert [2 ,6 ]
van der Schouw, Yvonne T. [1 ]
Franco, Oscar H. [2 ]
机构
[1] Univ Med Ctr Utrecht, Julius Ctr Hlth Sci & Primary Care, Dept Epidemiol, Utrecht, Netherlands
[2] Erasmus MC, Dept Epidemiol, POB 2040, NL-30000 CA Rotterdam, Netherlands
[3] Erasmus MC, Dept Internal Med, Rotterdam, Netherlands
[4] Leiden Univ Coll, Dept Global Publ Hlth, The Hague, Netherlands
[5] Vrije Univ Amsterdam, Med Ctr, EMGO Inst Hlth & Care Res, Dept Epidemiol & Biostat, Amsterdam, Netherlands
[6] Harvard TH Chan Sch Publ Hlth, Dept Epidemiol, Boston, MA USA
关键词
atherosclerosis; cholesterol; cohort studies; coronary disease; fatty acids; LINOLEIC-ACID; METAANALYSIS; ASSOCIATION; CANCER;
D O I
10.1161/ATVBAHA.116.307578
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
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 (HRSD, 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 (HR5en%, 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 approximate to 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.
引用
收藏
页码:2011 / 2018
页数:8
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