Dietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Study of Atherosclerosis
Dietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Study of Atherosclerosis
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DOI：
10.3945/ajcn.112.037770
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发表时间：
2012-08-01
影响因子：
7.1
通讯作者：
Nettleton, Jennifer A.
中科院分区：
文献类型：
--
作者：
Otto, Marcia C. de Oliveira;Mozaffarian, Dariush;Nettleton, Jennifer A.
背景：尽管饮食建议的重点是限制饱和脂肪 (SF) 的摄入量以降低心血管疾病 (CVD) 风险，但前瞻性研究的证据并未支持 SF 摄入总量与 CVD 事件之间存在密切联系。了解 SF 的食物来源是否影响这些关系可能会提供新的见解。 目的：我们调查了多种族人群中不同食物来源的 SF 消费与 CVD 事件发生率之间的关联。设计：从 2000 年到 2010 年对基线年龄为 45-84 岁的参与者 (n = 5209) 进行跟踪。通过使用 120 项食物频率问卷来评估饮食。随访期间评估了 CVD 发生率（316 例）。结果：在调整人口统计、生活方式和饮食混杂因素后，较高的乳制品 SF 摄入量与较低的 CVD 风险相关[HR (95% CI) 对于+5 g/d 和 +5% 乳制品 SF 能量：分别为 0.79 (0.68, 0.92) 和 0.62 (0.47, 0.82)]。相反，较高的肉类 SF 摄入量与较高的 CVD 风险相关[+5 g/d 和 +5% 肉类 SF 能量的 HR (95% CI)：分别为 1.26 (1.02, 1.54) 和 1.48 (0.98, 2.23)]。用乳制品 SF 的能量替代 2% 的肉类 SF 能量与 CVD 风险降低 25% 相关 [HR (95% CI): 0.75 (0.63, 0.91)]。没有观察到植物或黄油 SF 与 CVD 风险之间存在关联，但摄入范围很窄。结论：SF 与健康的关联可能取决于食品特有的脂肪酸或含有 SF 的食品中的其他营养成分。美国临床营养杂志 2012；96：397-404。
Background: Although dietary recommendations have focused on restricting saturated fat (SF) consumption to reduce cardiovascular disease (CVD) risk, evidence from prospective studies has not supported a strong link between total SF intake and CVD events. An understanding of whether food sources of SF influence these relations may provide new insights.Objective: We investigated the association of SF consumption from different food sources and the incidence of CVD events in a multi-ethnic population.Design: Participants who were 45-84 y old at baseline (n = 5209) were followed from 2000 to 2010. Diet was assessed by using a 120-item food-frequency questionnaire. CVD incidence (316 cases) was assessed during follow-up visits.Results: After adjustment for demographics, lifestyle, and dietary confounders, a higher intake of dairy SF was associated with lower CVD risk [HR (95% CI) for +5 g/d and +5% of energy from dairy SF: 0.79 (0.68, 0.92) and 0.62 (0.47, 0.82), respectively]. In contrast, a higher intake of meat SF was associated with greater CVD risk [HR (95% CI) for +5 g/d and a +5% of energy from meat SF: 1.26 (1.02, 1.54) and 1.48 (0.98, 2.23), respectively]. The substitution of 2% of energy from meat SF with energy from dairy SF was associated with a 25% lower CVD risk [HR (95% CI): 0.75 (0.63, 0.91)]. No associations were observed between plant or butter SF and CVD risk, but ranges of intakes were narrow.Conclusion: Associations of SF with health may depend on food-specific fatty acids or other nutrient constituents in foods that contain SF, in addition to SF. Am J Clin Nutr 2012;96:397-404.