Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Background: Epidemiological studies showed that dietary fat intake is associated with Alzheimer’s disease (AD) and dementia risk, however, the association remain inconsistent. This metaanalysis aimed to systematically examine the association of dietary fat intake with AD and dementia risk. Methods: We have systematically searched PubMed, Embase and the Cochrane Library up to May 1st 2017. Prospective cohort studies were included if they reported on the association of dietary fat intake with AD and dementia risk. Multivariate-adjusted relative risks (RRs) for the highest versus lowest category were pooled by using a random-effects model. Results: A total of 8630 participants and 633 cases from four independent prospective cohort studies were included in the present meta-analysis. A higher dietary saturated fat intake was significantly associated with an increased risk of 39% and 105% for AD (RR: 1.39; 95% CI: 1.00, 1.94) and dementia (RR: 2.05; 95% CI: 1.06, 3.98), respectively. Dose-response analysis indicated a 4 g/day increment of saturated fat intake was related to 15% higher risk of AD (RR: 1.15; 95% CI: 1.01, 1.31). However, there was no significant association found between dietary intake of total, monounsaturated, polyunsaturated fat and AD or dementia risk. Conclusions: This meta-analysis provides significant evidence of positive association between higher saturated fat intake and AD and dementia risk.

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Correction to: Fat intake during pregnancy and risk of preeclampsia: a prospective cohort study in Denmark

European Journal of Clinical Nutrition ◽

10.1038/s41430-021-00930-5 ◽

2021 ◽

Author(s):

Mariel Arvizu ◽

Myriam C. Afeiche ◽

Susanne Hansen ◽

Thorhallur F. Halldorsson ◽

Sjurdur F. Olsen ◽

...

Keyword(s):

Cohort Study ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Fat Intake ◽

Risk Of Preeclampsia

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Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea

British Journal Of Nutrition ◽

10.1017/s0007114514000683 ◽

2014 ◽

Vol 112 (2) ◽

pp. 238-247 ◽

Cited By ~ 26

Author(s):

Gyung-Ah Wie ◽

Yeong-Ah Cho ◽

Hyun-hee Kang ◽

Kyoung-A Ryu ◽

Min-Kyoung Yoo ◽

...

Keyword(s):

Risk Factors ◽

Cancer Research ◽

Cohort Study ◽

Cancer Risk ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Meat Consumption ◽

Red Meat ◽

Dietary Factors ◽

Risk Of Cancer

Cancer is a leading cause of death, and the dietary pattern in Korea is changing rapidly from a traditional Korean diet to a Westernised diet. In the present study, we investigated the effects of dietary factors on cancer risk with a prospective cohort study. Among 26 815 individuals who participated in cancer screening examinations from September 2004 to December 2008, 8024 subjects who completed a self-administered questionnaire concerning demographic and lifestyle factors, and a 3 d food record were selected. As of September 2013, 387 cancer cases were identified from the National Cancer Registry System, and the remaining individuals were included in the control group. The hazard ratio (HR) of cancer for the subjects older than or equal to 50 years of age was higher (HR 1·80, 95 % CI 1·41, 2·31; P< 0·0001) than that for the other subjects. Red meat consumption, Na intake and obesity (BMI ≥ 25 kg/m2) were positively associated with overall cancer incidence in men (HR 1·41, 95 % CI 1·02, 1·94; P= 0·0382), gastric cancer (HR 2·34, 95 % CI 1·06, 5·19; P= 0·0365) and thyroid cancer (HR 1·56, 95 % CI 1·05, 2·31; P= 0·0270), respectively. Participants who had at least three dietary risk factors among the high intakes of red meat and Na, low intakes of vegetables and fruits, and obesity suggested by the World Cancer Research Fund/American Institute for Cancer Research at baseline tended to have a higher risk of cancer than the others (HR 1·26, 95 % CI 0·99, 1·60; P= 0·0653). In summary, high intakes of red meat and Na were significant risk factors of cancer among Koreans.

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61 Cow’s milk fat and child adiposity: a prospective cohort study

Paediatrics & Child Health ◽

10.1093/pch/pxaa068.060 ◽

2020 ◽

Vol 25 (Supplement_2) ◽

pp. e25-e26

Author(s):

Shelley Vanderhout ◽

Charles Keown-Stoneman ◽

Catherine Birken ◽

Kevin Thorpe ◽

Deborah O’Connor ◽

...

Keyword(s):

Cohort Study ◽

Prospective Cohort Study ◽

Prospective Cohort ◽

Milk Fat ◽

Research Network ◽

Cow’S Milk ◽

Fat Intake ◽

Lower Odds ◽

Cow's Milk ◽

Reduced Fat

Abstract Background International guidelines recommend that children older than 2 years of age consume reduced fat (0.1-2%) instead of whole cow’s milk (3.25% fat) to prevent childhood obesity, but these guidelines are consensus-based and have a low GRADE level of evidence. Objectives The primary objective of this study was to evaluate the longitudinal relationship between cow’s milk fat (0.1-3.25%) intake and Body Mass Index z-score (zBMI) in children aged 9 months to 8 years. The secondary objective was to determine the relationship between cow’s milk fat intake and odds of overweight (zBMI >1) and obesity (zBMI > 2). Design/Methods A prospective cohort study of children 9 months to 8 years of age was conducted through the TARGet Kids! primary care research network. The primary exposure was cow’s milk fat consumption (skim (0.1%), 1%, 2%, or whole [3.25%]), measured by parental report. The primary outcome was zBMI, an age and sex adjusted measure of child adiposity. Height and weight were measured by trained research assistants and zBMI was determined according to the WHO growth standards. A linear mixed effects model and logistic generalized estimating equations were used to determine the longitudinal association between cow’s milk fat intake and child zBMI. Results Among children aged 9 months to 8 years of age (N= 7467), each 1% increase in cow’s milk fat consumed was associated with a 0.05 lower zBMI score (95% CI -0.07 to -0.03, p< 0.0001). Compared to children who consumed reduced fat (0.1-2%) cow’s milk, there was evidence that children who consumed whole cow’s milk had 16% lower odds of overweight (OR=0.84, 95% CI 0.77 to 0.91), p< 0.0001) and 18% lower odds of obesity (OR= 0.82, 95% CI 0.68 to 1.00, p= 0.047). Conclusion Guidelines for reduced fat instead of whole cow’s milk during childhood may not be effective in preventing overweight or obesity. Randomized controlled trial data is needed to understand which cow’s milk fat optimizes child growth, development and nutrition.

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The Effect of Saturated Fat Intake With Risk of Stroke and Coronary Heart Disease: A Systematic Review of Prospective Cohort Studies

Global Journal of Health Science ◽

10.5539/gjhs.v10n8p28 ◽

2018 ◽

Vol 10 (8) ◽

pp. 28

Author(s):

Hilal Al Shamsi ◽

Abdullah Almutairi

Keyword(s):

Systematic Review ◽

Coronary Heart Disease ◽

Prospective Cohort ◽

Saturated Fat ◽

Epidemiologic Studies ◽

Fat Intake ◽

Prospective Cohort Studies ◽

Chd Risk ◽

Increased Risk ◽

Saturated Fat Intake

BACKGROUND: A decline in saturated fat intake has generally been thought to improve cardiovascular health.OBJECTIVE: The objective of this review is to summarize the evidence presented in recent prospective epidemiologic studies related to the association of saturated fat intake and risk of stroke and coronary heart disease (CHD).DESIGN: Sixteen prospective cohort studies identified by searches of the Medline and ProQuest databases are included in this review. The association of saturated fat intake with stroke and CHD risk is explored using the relative risk (RR), Hazard ratio (HR), and 95% confidence interval (CI) methods.RESULTS: Over follow-up periods of 8 to 30 years, 22,773 of 668,082 participants of these 16 studies developed stroke or CHD. Saturated fat intake was associated with an increased risk of CHD (HR = 2.36, 95% CI 1.10–5.09) but not with stroke. Gender and age had no impact on the stroke rate, whereas the female gender was a risk factor for CHD (HR = 3.07, 95% CI 1.54–6.11). In addition, a subgroup analysis showed a positive association between smoking history and increasing risk of stroke and CHD.CONCLUSION: This systematic review of prospective-cohort epidemiologic studies found that there is a weak to strong association between saturated fat intake and increased CHD risk but not significant evidence for concluding that saturated fat intake is associated with an increased risk of stroke. In addition, more research is needed to determine whether risk of stroke and/or CHD is potentially affected by specific nutrients used to replace saturated fat.

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