Smoking Habits, Sales of Fat and Antihypertensives Fail to Explain the High Coronary Mortality in Cold Regions of Sweden

1991 ◽  
Vol 36 (6) ◽  
pp. 165-168 ◽  
Author(s):  
S. Gyllerup ◽  
J. Lanke ◽  
L.H. Lindholm ◽  
B. Schersten
Keyword(s):  
Cold Exposure ◽  
Antihypertensive Drugs ◽  
Strong Association ◽  
Saturated Fat ◽  
Cold Climate ◽  
The Other ◽  
Explanatory Factors ◽  
Fat Consumption ◽  
Estimate Prevalence ◽  
Coronary Mortality

A previous study has shown a strong regional association between cold climate and coronary mortality in Sweden. The present study intended to elucidate further this association, in particular whether or not it could be attributed to smoking, hypertension and fat consumption. The 284 Swedish municipalities were used as units. The outcome was mortality (SMR) from acute myocardial infarction in men aged 40–64. Prevalence of smoking and use of snuff was estimated by interviews. Sales of antihypertensive drugs were used to estimate prevalence of hypertension. Sales of butter and estimates of consumption of saturated fat by interviews were used to estimate the consumption of fat. Weighted determination coefficients (D) were calculated. Apart from the strong association between cold climate and coronary mortality (D=0.39), an association was shown between fat consumption and coronary mortality (D=0.22). A weaker association was found between prevalency of snuffing and coronary mortality (D=0.15) and between sales of butter and coronary mortality (D=0.10) and the weakest between sales of antihypertensives and coronary mortality (D=0.06). No association was found between prevalence of smoking and coronary mortality. When the other explanatory factors were added to cold climate in the model no substantial enhancement of the association was achieved. Cold exposure was correlated to the other explanatory factors. To conclude, this study showed that the strong association between cold exposure and coronary mortality was not affected by the regional variation in the estimates of fat consumption, hypertension or tobacco use.

Cold Climate is an Important Factor in Explaining Regional Differences in Coronary Mortality Even if Serum Cholesterol and other Established Risk Factors are Taken into Account

1993 ◽  
Vol 38 (6) ◽  
pp. 169-172 ◽  
Author(s):  
S. Gyllerup ◽  
J Lanke ◽  
L.H. Lindholm ◽  
B Schersten
Keyword(s):  
Serum Cholesterol ◽  
Regional Differences ◽  
Water Hardness ◽  
Multiple Regression Model ◽  
Cold Climate ◽  
Coefficient Of Determination ◽  
Explanatory Variables ◽  
Explanatory Factors ◽  
Regional Association ◽  
Coronary Mortality

Earlier studies have shown a strong regional association between cold climate and coronary mortality in Sweden and that coronary mortality is more strongly associated with cold climate than with other explanatory factors such as drinking water hardness, socioeconomic factors, tobacco and sales of butter. To examine the joint impact of these factors and to investigate regional differences in serum cholesterol and their relation to cold climate and coronary mortality, regression analyses were performed with 259 municipalities in Sweden as units. Mortality from acute myocardial infarction in men aged 40–64 during 1975–1984 was used as the dependent variable. A cold index was calculated, this index and the above mentioned factors were used as explanatory variables. The main results were: Cold index was the strongest factor when introduced into a multiple regression model. Four other strong factors had to be used to obtain the same explanatory strength as cold index did alone, and even when introduced as the last factor, cold index increased the coefficient of determination substantially. In a subsample of 37 municipalities, serum cholesterol was not significantly associated with coronary mortality. However, there was a significant correlation between cold index and serum cholesterol.

scholarly journals Saturated Fat Consumption and Risk of Coronary Heart Disease and Ischemic Stroke: A Science Update

2017 ◽  
Vol 70 (1) ◽  
pp. 26-33 ◽  
Author(s):  
Joyce A. Nettleton ◽  
Ingeborg A. Brouwer ◽  
Johanna M. Geleijnse ◽  
Gerard Hornstra
Keyword(s):  
Coronary Heart Disease ◽  
Heart Disease ◽  
Ischemic Stroke ◽  
Saturated Fat ◽  
The Body ◽  
Epidemiological Methods ◽  
Risk Markers ◽  
Fat Consumption ◽  
Chd Risk ◽  
Important Health

At a workshop to update the science linking saturated fatty acid (SAFA) consumption with the risk of coronary heart disease (CHD) and ischemic stroke, invited participants presented data on the consumption and bioavailability of SAFA and their functions in the body and food technology. Epidemiological methods and outcomes were related to the association between SAFA consumption and disease events and mortality. Participants reviewed the effects of SAFA on CHD, causal risk factors, and surrogate risk markers. Higher intakes of SAFA were not associated with higher risks of CHD or stroke apparently, but studies did not take macronutrient replacement into account. Replacing SAFA by cis-polyunsaturated fatty acids was associated with significant CHD risk reduction, which was confirmed by randomized controlled trials. SAFA reduction had little direct effect on stroke risk. Cohort studies suggest that the food matrix and source of SAFA have important health effects.

scholarly journals Association between spectator and other roles in school bullying

2016 ◽  
Vol 26 (3) ◽  
pp. 352
Author(s):  
Marcela Almeida Zequinão ◽  
Pâmella De Medeiros ◽  
Beatriz Pereira ◽  
Fernando Luiz Cardoso
Keyword(s):  
Public Schools ◽  
Negative Reinforcement ◽  
Strong Association ◽  
School Bullying ◽  
The Other ◽  
Seventh Grade ◽  
Santa Catarina ◽  
The Third ◽  
Aggressive Behaviours

Introduction: The school bullying is characterized by repetitiveness of aggression and the intentionality to injure or cause suffering to others. The bystanders to this phenomenon tend to be mainly responsible for the course that bullying will take and its results. Objective: To analyse the association between the role of bystander with the other possible roles played in bullying. Method: A total of 409 children from the third to seventh grade participated in this study, with an average age of 11 years (SD = 1.61), enrolled in two municipal public schools in Florianópolis, Santa Catarina, Brazil. The instruments used were: one of the scales of the Questionnaire for the Study of Violence Among Peers, to identify bystanders, and the Olweus Questionnaire, to describe the possible roles played in school bullying. Results: It was found that most of the participants assumed the role of bystander in school bullying. However, an association was found with regard to gender and being a bystander. Also, strong association was found between being a bystander and the other roles played in bullying, primarily in relation to the bullies. Conclusion: These results reinforce the importance of bystanders in these aggressions, not only because they represent most of the participants, but mainly because of the positive or negative reinforcement they can offer in these aggressive behaviours. Therefore, the incentive and the encouragement of these students to denounce the aggressors, as well as defending the victims is essential to reduce school bullying.

Value of fluid and electrolyte supplements in subarctic survival situations

1964 ◽  
Vol 19 (4) ◽  
pp. 580-582 ◽  
Author(s):  
Terence A. Rogers ◽  
James A. Setliff
Keyword(s):  
Water Intake ◽  
Fluid Balance ◽  
Cold Exposure ◽  
High Water ◽  
The Other ◽  
Standard Diet ◽  
High Water Intake ◽  
Ad Libitum

After 48 hr on a standard diet indoors, 30 men were subjected to cold and starvation in the winter subarctic. During the fast, ten men got 230 mEq NaCl each, ten got 115 mEq NaCl plus 115 mEq NaHCO3, and the other ten got a placebo. Of each group of ten, five had water ad libitum and the other five each had a “forced” intake of 1,920 ml. In each electrolyte-supplemented group, those with the high water intake dehydrated to the same extent as those drinking ad libitum. Those getting NaCl or NaCl plus NaHCO3 lost a mean of about 1 kg less weight than those in the placebo groups. The NaHCO3 did not diminish the fasting acidosis. cold exposure; fasting; fluid balance; starvation Submitted on January 22, 1964

scholarly journals Mis-match Between the Healthy Food and the Ultra-processed Food Classifications in Australia (OR14-03-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Dorothy Mackerras
Keyword(s):  
Saturated Fat ◽  
Food Choices ◽  
Healthy Food ◽  
Classification Systems ◽  
The Other ◽  
Health Claims ◽  
The Public ◽  
Funding Sources ◽  
Starting Point ◽  
Four Levels

Abstract Objectives Many countries produce guides to healthy food choices for their populations. Healthy food choices are typically based on ensuring micronutrient adequacy while limiting components such as saturated fat, sugar and sodium. It has also been proposed that the degree of food processing can be used as the criterion for classification either for advice to the public or for making regulatory decisions around which food should be allowed to be voluntarily fortified or carry health claims. This study examined the concordance between two such systems. Methods The food database used to analyze intakes reported in the 2011–12 Australian National Nutrition and Physical Activity Survey has been classified by others to identify a) which foods are recommended or ‘discretionary’ in the Guide to Healthy Eating and b) by degree of processing according to the four levels in the NOVA system. The NOVA classifications were collapsed to compare ‘ultra-processed’ foods to the other categories. Results There were 5645 foods in the database after excluding codes used to generate recipes for fortified foods (e.g., vitamins and minerals) and foods added for the 2013 Indigenous wave of the survey. Of the 4014 recommended foods, 23.5% were classed as ultra-processed whereas 31.2% of the discretionary foods were classified as not ultra-processed. In this dataset, nearly one-quarter of the foods would be recommended to the public by one classification but not by the other. Some notable discrepancies were the classification of recommended foods such as margarine and mass produced bread and buns and breakfast cereals as ultra-processed whereas butter, cream, sugar, honey, and homemade cakes, biscuits and jams are not classed as ultra-processed. It should also be noted that the descriptions in classification systems are often imprecisely worded and so some decisions in the two dataset could be debated. Conclusions The survey database serves as a useful starting point to screen possible tools even though it contains averages rather than brand-level information. These two specific classifications do not lead to equivalent advice about which foods to choose. Funding Sources None.

scholarly journals Public health guidelines should recommend reducing saturated fat consumption as much as possible: Debate Consensus

2020 ◽  
Vol 112 (1) ◽  
pp. 25-26 ◽  
Author(s):  
Ronald M Krauss ◽  
Penny M Kris-Etherton
Keyword(s):  
Public Health ◽  
Cardiovascular Disease ◽  
General Health ◽  
Ldl Cholesterol ◽  
Saturated Fat ◽  
Research Needs ◽  
Cholesterol Reduction ◽  
Cvd Risk ◽  
Ongoing Debate ◽  
Fat Consumption

ABSTRACT There is ongoing debate as to whether public health guidelines should advocate reducing SFA consumption as much as possible to reduce the risk of chronic diseases, especially cardiovascular disease (CVD). In considering both sides of this question, we identified a number of points of agreement, most notably that the overall dietary patterns in which SFAs are consumed are of greater significance for cardiometabolic and general health than SFA intake alone. Nevertheless, there remained significant disagreements, centered largely on the interpretation of evidence bearing on 4 major questions: 1) does reducing dietary SFAs lower the incidence of CVD, 2) is the LDL-cholesterol reduction with lower SFA intake predictive of reduced CVD risk, 3) do dietary SFAs affect factors other than LDL cholesterol that may impact CVD risk, and 4) is there a sufficient rationale for setting a target for maximally reducing dietary SFAs? Finally, we identified specific research needs for addressing knowledge gaps that have contributed to the controversies.

scholarly journals Faith in Fat: A Multisite Examination of University Students’ Perceptions of Fat in the Diet

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2560
Author(s):  
Matthew J. Landry ◽  
Jasmine M. Olvany ◽  
Megan P. Mueller ◽  
Tiffany Chen ◽  
Dana Ikeda ◽  
...  
Keyword(s):  
College Students ◽  
Nutrition Education ◽  
Food System ◽  
Saturated Fat ◽  
The United States ◽  
Vital Role ◽  
Dietary Guidelines ◽  
First Year Students ◽  
Unsaturated Fat ◽  
Fat Consumption

Despite recent relaxation of restrictions on dietary fat consumption in dietary guidelines, there remains a collective “fear of fat”. This study examined college students’ perceptions of health among foods with no fat relative to foods with different types of fats (unsaturated and saturated). Utilizing a multisite approach, this study collected data from college students at six university dining halls throughout the United States. Data were available on 533 students. Participants were 52% male and consisted largely of first-year students (43%). Across three meal types, the no-fat preparation option was chosen 73% of the time, the unsaturated fat option was selected 23% of the time, and the saturated fat option was chosen 4% of the time. Students chose the no-fat option for all meal types 44% of the time. Findings suggest that college students lack knowledge regarding the vital role played by the type and amount of fats within a healthy diet. Nutrition education and food system reforms are needed to help consumers understand that type of fat is more important than total amount of fat. Efforts across various sectors can encourage incorporating, rather than avoiding, fats within healthy dietary patterns.

Impact of Nutrition Education On University Students’ Fat Consumption

2009 ◽  
Vol 70 (4) ◽  
pp. 187-192 ◽  
Author(s):  
Teri E. Emrich ◽  
M.J. Patricia Mazier
Keyword(s):  
Nutrition Education ◽  
Saturated Fat ◽  
First Year ◽  
Science Students ◽  
Chi Square ◽  
First Year Students ◽  
Fat Consumption ◽  
Nutrition Course ◽  
University Science ◽  
Saturated Fat Intake

Purpose: University science students who have taken a nutrition course possess greater knowledge of fats than do those who have not; whether students apply this knowledge to their diet is unknown. We measured and compared science students' total and saturated fat intake in the first and fourth years, and evaluated whether taking a nutrition course influenced fat consumption. Methods: A sample of 269 first- and fourth-year science students at a small undergraduate university completed a survey with both demographic questions and a semi-quantitative food frequency questionnaire about fats in the diet. Data were analyzed using chi-square tests and independent-sample t-tests. Results: Fourth-year science students consumed fewer grams of total and saturated fat than did first-year science students (p<0.001). Science students who had taken a nutrition course consumed fewer grams of total and saturated fat than did those who had not (p<0.001). Conclusions: Taking a nutrition course may decrease first-year students’ fat consumption, which may improve diet quality and decrease the risk of chronic disease related to fat consumption.

Low carbohydrate diets increase saturated fat consumption

BMJ ◽  
2013 ◽  
Vol 346 (feb13 1) ◽  
pp. f812-f812 ◽  
Author(s):  
T. E. Strandberg
Keyword(s):  
Saturated Fat ◽  
Fat Consumption ◽  
Low Carbohydrate
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