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Title: 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
Author: Steur, Marinka
Johnson, Laura
Sharp, Stephen J.
Imamura, Fumiaki
Sluijs, Ivonne
Key, Timothy J.
Wood, Angela
Chowdhury, Rajiv
Guevara, Marcela
Jakobsen, Marianne U.
Johansson, Ingegerd
Koulman, Albert
Overvad, Kim
Sánchez, Maria José
Schouw, Yvonne T. van der
Trichopoulou, Antonia
Weiderpass, Elisabete
Wennberg, Maria
Zheng, Ju Sheng
Boeing, Heiner
Boer, Jolanda M. A.
Boutron‐Ruault, Marie Christine
Ericson, Ulrika
Heath, Alicia K.
Huybrechts, Inge
Imaz, Liher
Kaaks, Rudolf
Krogh, Vittorio
Kühn, Tilman
Kyrø, Cecilie
Masala, Giovanna
Melander, Olle
Moreno Iribas, Conchi
Panico, Salvatore
Quirós, José R.
Rodríguez Barranco, Miguel
Sacerdote, Carlotta
Santiuste, Carmen
Skeie, Guri
Tjønneland, Anne
Tumino, Rosario
Verschuren, W. M. Monique
Zamora Ros, Raul
Dahm, Christina C.
Perez Cornago, Aurora
Schulze, Matthias B.
Tong, Tammy Y. N.
Riboli, Elio
Wareham, Nicholas J.
Danesh, John
Butterworth, Adam S.
Forouhi, Nita G.
Keywords: Malalties coronàries
Àcids grassos en la nutrició
Coronary heart disease
Fatty acids in human nutrition
Issue Date: 19-Nov-2021
Publisher: Ovid Technologies (Wolters Kluwer Health)
Abstract: 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.
Note: Reproducció del document publicat a:
It is part of: Journal of the American Heart Association, 2021, vol 10, num 23
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ISSN: 2047-9980
Appears in Collections:Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))
Publicacions de projectes de recerca finançats per la UE

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