Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women.
Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women.
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DOI：
10.1093/ajcn/70.6.1001
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发表时间：
1999-12
期刊：
影响因子：
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通讯作者：
F. Hu;M. Stampfer;J. Manson;A. Ascherio;G. Colditz;F. Speizer;C. Hennekens;W. Willett
中科院分区：
文献类型：
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作者：
F. Hu;M. Stampfer;J. Manson;A. Ascherio;G. Colditz;F. Speizer;C. Hennekens;W. Willett
代谢研究表明，饱和脂肪酸对血脂的影响不同。目的：研究个体饱和脂肪酸摄入量及其食物来源与冠心病（CHD）风险之间的关系。设计：这是一项前瞻性队列研究，纳入了护士健康研究中34-59岁的80082名女性。受试者没有已知的心血管疾病、癌症、高胆固醇血症或糖尿病，并于1980年完成了有效的食物频率问卷。结果在14年的随访中，我们记录了939例主要冠心病事件。在控制了年龄、吸烟和其他协变量的多变量分析中，短链至中链饱和脂肪酸（4:0-10:0）的摄入量与冠心病的风险没有显著相关性。相比之下，摄入长链饱和脂肪酸（12:0-18:0）分别与风险的小幅增加有关。硬脂酸增加1%能量的多变量RR为1.19 （95% CI: 1.02, 1.37）。多不饱和脂肪与饱和脂肪的比例与冠心病风险呈强烈负相关（最高和最低十分位数比较的多变量RR: 0.58; 95% CI: 0.41, 0.83；趋势P < 0.0001）。相反，红肉与家禽和鱼类的比例较高，以及高脂乳制品与低脂乳制品的比例较高，风险明显更高。结论：硬脂酸和其他饱和脂肪之间的区别在降低冠心病风险的饮食建议中似乎并不重要，部分原因是典型饮食中硬脂酸和其他饱和脂肪酸之间存在高度相关性。
BACKGROUND Metabolic studies suggest that saturated fatty acids differ in their effects on blood lipids. OBJECTIVE The objective was to examine the associations between intakes of individual saturated fatty acids and their food sources in relation to the risk of coronary heart disease (CHD). DESIGN This was a prospective cohort study of 80082 women in the Nurses' Health Study aged 34-59 y. Subjects had no known cardiovascular disease, cancer, hypercholesterolemia, or diabetes, and completed validated food-frequency questionnaires in 1980. RESULTS During 14 y of follow-up, we documented 939 incident cases of major CHD events. In multivariate analyses in which age, smoking, and other covariates were controlled for, intakes of short- to medium-chain saturated fatty acids (4:0-10:0) were not significantly associated with the risk of CHD. In contrast, intakes of longer-chain saturated fatty acids (12:0-18:0) were each separately associated with a small increase in risk. The multivariate RR for a 1% energy increase from stearic acid was 1.19 (95% CI: 1.02, 1.37). The ratio of polyunsaturated to saturated fat was strongly and inversely associated with CHD risk (multivariate RR for a comparison of the highest with the lowest deciles: 0.58; 95% CI: 0.41, 0.83; P for trend < 0.0001). Conversely, higher ratios of red meat to poultry and fish consumption and of high-fat to low-fat dairy consumption were associated with significantly greater risk. CONCLUSION A distinction between stearic acid and other saturated fats does not appear to be important in dietary advice to reduce CHD risk, in part because of the high correlation between stearic acid and other saturated fatty acids in typical diets.