scholarly journals 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

2021 ◽  
Author(s):  
Marinka Steur ◽  
Laura Johnson ◽  
Stephen J. Sharp ◽  
Fumiaki Imamura ◽  
Ivonne Sluijs ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Cohort Study ◽  
Heart Disease ◽  
Polyunsaturated Fatty Acids ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Food Sources

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.

Abstract 50: Associations of Dietary Saturated Fatty Acids With Incident Coronary Heart Disease Depend on the Food Sources: EPIC-CVD Prospective Case-cohort Study in Nine European Countries

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Marinka Steur ◽  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Energy Intake ◽  
Saturated Fatty Acids ◽  
Red Meat ◽  
Dietary Fatty Acids ◽  
Food Sources ◽  
Total Fatty Acids ◽  
Country Specific

Introduction: The associations of dietary total fatty acids and the classes saturated, monounsaturated, and polyunsaturated fatty acids (SFAs, MUFAs, and PUFAs) with coronary heart disease (CHD) remain contentious. Moreover, the role of isocaloric macronutrient substitutions and specific food sources of SFAs, particularly in European context, is unclear. Hypothesis: We evaluated the hypothesis that associations of dietary fatty acids vary depending on specific macronutrient substitutions and food sources of SFAs. Methods: We conducted case-cohort analyses including 10,529 incident CHD cases and a random subcohort of 16,730 men and women selected from 385,747 eligible participants in nine countries of the European Prospective Investigation into Cancer and Nutrition Study. Habitual diet was assessed using country-specific dietary questionnaires, and macronutrient intakes were estimated using standardised nutrient databases. Country-specific HRs (95% CIs) per 5% energy intake from dietary total fatty acids, SFAs, MUFAs, and PUFAs were estimated using Prentice-weighted Cox regression models and pooled using random-effects meta-analyses, with and without considering isocaloric macronutrient substitutions. The associations of dietary SFAs from different food sources, including specific macronutrient substitutions, with CHD were also investigated. Results: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, or PUFAs with incident CHD, regardless of the substitution macronutrient. Each 1% higher energy intake of SFAs from yoghurt, cheese, and fish were associated with a 7% (95% CI 1-12%), 2% (0-4%) and 13% (0-25%) lower CHD incidence, while SFAs from red meat and butter were associated with a 7% (2-12%) and 2% (0-4%) higher CHD incidence, respectively. Conclusions: There was no evidence of associations of dietary total fatty acids, SFAs, MUFAs, and PUFAs, with CHD incidence, regardless of the substitution nutrients, within the range of intakes in this European population. The opposite direction of associations of SFAs from different food sources such as red meat versus fermented dairy products suggests that public health recommendations should consider foods and overall diets, alongside the macronutrients they contain.

Abstract MP068: Dietary Fatty Acids and Coronary Heart Disease in Mortality in the Alpha Omega Cohort

Circulation ◽  
2017 ◽  
Vol 135 (suppl_1) ◽  
Author(s):  
Famke J Mölenberg ◽  
Janette de Goede ◽  
Anne J Wanders ◽  
Peter L Zock ◽  
Daan Kromhout ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Lower Risk ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Dietary Factors ◽  
Dietary Fatty Acids ◽  
Alpha Omega

Background: Replacement of saturated fatty acids (SFA) with polyunsaturated fatty acids (PUFA) is associated with a lower risk of coronary heart disease (CHD) in the general population. Whether this is also the case for CHD patients is not yet clear. In this observational study of Dutch CHD patients, we examined the risk of CHD mortality for the exchange of SFA with total unsaturated fatty acids (UFA), PUFA and cis -monounsaturated fatty acids (MUFA). Methods: We included 4146 post-myocardial infarction patients aged 60-80 (78% male; Alpha Omega Cohort) in whom diet was assessed at baseline (2002-2006) by a validated 203-item food-frequency questionnaire. Cause-specific mortality was monitored until January 2013. Iso-caloric replacement of SFA with (subgroups of) UFA in relation to CHD mortality was studied in quintiles and continuously per 5 energy percent (en%), using Cox regression models. Hazard ratios (HR, 95%-CI) were obtained after adjustment for age, sex, BMI, smoking, education, physical activity, cardiovascular drugs (anticoagulants, antihypertensives, statins), diabetes, and dietary factors, i.e. total energy, protein (en%), carbohydrates (en%), trans fatty acids (en%), dietary fiber (g/d) and dietary cholesterol (mg/d). The model for PUFA also included MUFA as a covariate, and vice versa . Results: During a median follow-up of 7.3 years, there were 888 deaths including 249 CHD deaths. SFA replacement was inversely associated with CHD mortality when comparing extreme quintiles of intake, which was statistically significant for total UFA (HR: 0.44; 95% CI: 0.21-0.92; P = 0.03) and non-significant for PUFA (0.58, 0.31-1.09) and MUFA (0.81, 0.45-1.49). When expressed per 5 en% (Figure), replacing SFA with either UFA, PUFA or MUFA was associated with a more than 30% lower risk of CHD mortality. Findings were similar when confined to statin users. Conclusion: In well-treated CHD patients, replacement of SFA by UFA is associated with a lower CHD mortality risk.

Abstract P061: Dietary Intake of Saturated Fat by Food Source and Incident Coronary Heart Disease: the Zutphen Elderly Study

Circulation ◽  
2015 ◽  
Vol 131 (suppl_1) ◽  
Author(s):  
Janette de Goede ◽  
Sabita S Soedamah-Muthu ◽  
Eirini Trichia ◽  
Johanna M Geleijnse ◽  
Daan Kromhout
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Food Source ◽  
Saturated Fatty Acids ◽  
Cox Proportional Hazards ◽  
Dietary Factors ◽  
Food Sources ◽  
Elderly Men ◽  
Dietary History

Introduction: Associations of saturated fatty acids (SFA) with coronary heart disease (CHD) may depend on their food source. We examined the association of SFA intake from different food sources, with 15-year incidence of coronary heart disease (CHD) in elderly men in the Netherlands. Methods: Data were collected from 686 elderly men from the Zutphen Elderly Study, aged 65-85 years with no CHD or diabetes mellitus. At baseline (1985), habitual diet was assessed with a cross-check dietary history method. Information on vital status and incidence of CHD (fatal CHD and nonfatal myocardial infarction) until July 1, 2000 was assessed through municipal population registries and hospital or GP records. Hazard ratios (HR) were calculated with Cox proportional-hazards models, adjusted for age, lifestyle (smoking, BMI, physical activity, socioeconomic status, and alcohol consumption) and dietary factors including total energy, carbohydrates, protein, monounsaturated fatty acids, trans fatty acids and dietary fibre. In addition, substitution models were used to estimate the exchange of 2 en% SFA from different sources, i.e. dairy, meat, and plant or butter SFA. Results: During 15 years of follow-up, we observed 132 incident CHD events. Across tertiles (T), the intake of SFA ranged from 14.2 (T1) to 21.7 (T3) energy percent (en%). Plant or butter SFA contributed for 37 en% to total SFA intake, followed by dairy (27%) and meat (17%). Total SFA intake correlated most strongly with plant or butter SFA (r=0.71). Spearman correlation coefficients of total SFA with dairy and meat were 0.34 and 0.09 respectively (all p<0.05). The intake of total SFA was not significantly associated with CHD (HR: 0.76; 95%CI: 0.41-1.39) for T3 vs T1. HRs for plant or butter SFA, dairy SFA, and meat SFA were 0.96 (0.55-1.69), 0.82 (0.48-1.40), and 1.64 (0.89-3.04) respectively, for the top compared to the bottom tertile. A 2 en% higher intake of SFA from dairy or meat, exchanged with plant or butter SFA, resulted in a HR of 0.98 (95% CI: 0.79-1.20) for dairy and 1.12 (0.75-1.66) for meat. The HR (95% CI) for an exchange of 2 en% SFA from dairy with SFA from meat was 1.15 (95% CI: 0.80-1.66). Conclusion: In Dutch elderly men, total SFA or SFA from specific food sources were not significantly associated with incident CHD. The association of SFA from meat with CHD deserves further attention.

Fatty Acids’ Recommendations: Controversies and Updates

2020 ◽  
Vol 16 ◽  
Author(s):  
Nadine N. Abdelhadi ◽  
Mousa Numan Ahmad
Keyword(s):  
Fatty Acids ◽  
Coronary Heart Disease ◽  
Heart Disease ◽  
Polyunsaturated Fatty Acids ◽  
Dietary Fat ◽  
Scientific Evidence ◽  
Saturated Fatty Acids ◽  
Dietary Intakes ◽  
Dietary Recommendations ◽  
High Quality

Background: The reduction in the intake of dietary fat has traditionally been the cornerstone of dietary recommendations of many of the leading health organizations as a key measure to prevent cardio metabolic diseases. However, the dietary fat recommendations are sometimes contrasting. In addition, many consumers and food manufacturers are still confused about the effects of fatty acids on coronary heart disease after decades of focus on low fat diet objectives: To provide an overview of the recent available evidence on the effect of fatty acids on cardio metabolic risk and the various dietary recommendations related to reducing fat in diet. It also will also highlight the effect of the isocaloric substitution of fat by other macronutrients. Methodology: The Cochrane Central Register of Controlled Trials, PubMed, Medline, Clinical trials.gov, Google Scholar, Science Direct, ADI, and WHO database were searched through to March, 2020. Results: Recent evidence demonstrates that higher dietary intakes of saturated fatty acids are associated with an increased risk of coronary heart disease which is consistent with the previous scientific evidence. In addition, recent findings indicate that replacing total saturated fatty acids with polyunsaturated fatty acids, mono saturated fatty acids and high quality carbohydrates reduces cardiometabolic risk. Conclusion: Higher dietary intakes of saturated fatty acids are associated with an increased coronary heart disease risk. Recent scientific evidence highlights the importance of replacing total saturated fat with more healthy alternative including polyunsaturated fatty acids, mono saturated fatty acids and high quality carbohydrates which is consistent the latest recommendations of the updated guidelines.

Differential Effects of Dietary Fatty Acids on Body Composition and Adiposity

2020 ◽  
Vol 16 (2) ◽  
pp. 142-154 ◽  
Author(s):  
Hadi Emamat ◽  
Zahra Yari ◽  
Hossein Farhadnejad ◽  
Parvin Mirmiran
Keyword(s):  
Fatty Acids ◽  
Body Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Total Body Weight ◽  
Fat Distribution ◽  
Monounsaturated Fatty Acids ◽  
Dietary Fatty Acids ◽  
Dietary Fats ◽  
Total Body

Recent evidence has highlighted that fat accumulation, particularly abdominal fat distribution, is strongly associated with metabolic disturbance. It is also well-recognized that the metabolic responses to variations in macronutrients intake can affect body composition. Previous studies suggest that the quality of dietary fats can be considered as the main determinant of body-fat deposition, fat distribution, and body composition without altering the total body weight; however, the effects of dietary fats on body composition have controversial results. There is substantial evidence to suggest that saturated fatty acids are more obesogen than unsaturated fatty acids, and with the exception of some isomers like conjugate linoleic acid, most dietary trans fatty acids are adiposity enhancers, but there is no consensus on it yet. On the other hand, there is little evidence to indicate that higher intake of the n-3 and the n-6 polyunsaturated fatty acids can be beneficial in attenuating adiposity, and the effect of monounsaturated fatty acids on body composition is contradictory. Accordingly, the content of this review summarizes the current body of knowledge on the potential effects of the different types of dietary fatty acids on body composition and adiposity. It also refers to the putative mechanisms underlying this association and reflects on the controversy of this topic.

scholarly journals Polyunsaturated ω-3 fatty acids inhibit ACE2-controlled SARS-CoV-2 binding and cellular entry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Anna Goc ◽  
Aleksandra Niedzwiecki ◽  
Matthias Rath
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Linolenic Acid ◽  
Cathepsin L ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
In Vivo Experiments ◽  
Lipid Compounds

AbstractThe strain SARS-CoV-2, newly emerged in late 2019, has been identified as the cause of COVID-19 and the pandemic declared by WHO in early 2020. Although lipids have been shown to possess antiviral efficacy, little is currently known about lipid compounds with anti-SARS-CoV-2 binding and entry properties. To address this issue, we screened, overall, 17 polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids, as wells as lipid-soluble vitamins. In performing target-based ligand screening utilizing the RBD-SARS-CoV-2 sequence, we observed that polyunsaturated fatty acids most effectively interfere with binding to hACE2, the receptor for SARS-CoV-2. Using a spike protein pseudo-virus, we also found that linolenic acid and eicosapentaenoic acid significantly block the entry of SARS-CoV-2. In addition, eicosapentaenoic acid showed higher efficacy than linolenic acid in reducing activity of TMPRSS2 and cathepsin L proteases, but neither of the fatty acids affected their expression at the protein level. Also, neither reduction of hACE2 activity nor binding to the hACE2 receptor upon treatment with these two fatty acids was observed. Although further in vivo experiments are warranted to validate the current findings, our study provides a new insight into the role of lipids as antiviral compounds against the SARS-CoV-2 strain.

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