Dietary Fat Intake and Endogenous Sex Steroid Hormone Levels in Postmenopausal Women

PURPOSE: To examine the relationship between plasma levels of reproductive sex steroid hormones in postmenopausal women and their reported fat intake.METHODS: We measured plasma sex steroid hormones levels in plasma collected in 1989 and 1990 from 381 healthy postmenopausal women. For each woman, we measured fat intake in 1986 and 1990 by a food-frequency questionnaire. The cross-sectional associations between the percentage of energy from total and specific types of dietary fat intake and plasma hormone levels were assessed by linear regression, controlling for energy intake, obesity, and protein intake.RESULTS: The plasma estradiol level was 4.3% lower (95% confidence limits, −8.3%, −0.2%) for a substitution of 5% of energy from fat intake for an equivalent amount of energy from carbohydrate when adjusted for obesity and other covariates. Estradiol was also inversely associated with all other fat types except trans fat; the inverse associations with vegetable fat and marine omega-3 fats were statistically significant.CONCLUSION: We observed an inverse association between total fat intake averaged over 4 to 5 years and estradiol levels. This result is inconsistent with the hypothesis that fat intake predisposes to breast cancer risk by raising endogenous estrogen levels.

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A pilot clinical study of resveratrol in postmenopausal women with high body mass index: effects on systemic sex steroid hormones

Journal of Translational Medicine ◽

10.1186/s12967-014-0223-0 ◽

2014 ◽

Vol 12 (1) ◽

Cited By ~ 43

Author(s):

H-H Sherry Chow ◽

Linda L Garland ◽

Brandy M Heckman-Stoddard ◽

Chiu-Hsieh Hsu ◽

Valerie D Butler ◽

...

Keyword(s):

Body Mass Index ◽

Clinical Study ◽

Postmenopausal Women ◽

Steroid Hormones ◽

Body Mass ◽

High Body Mass Index ◽

Sex Steroid Hormones ◽

Sex Steroid ◽

High Body ◽

Pilot Clinical Study

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Interaction of dietary fat intake and omega-3 fatty acids, on platelet aggregation, haemostatic variables and serum lipids, in men at risk of heart disease

Prostaglandins Leukotrienes and Essential Fatty Acids ◽

10.1016/s0952-3278(97)90452-x ◽

1997 ◽

Vol 57 (4-5) ◽

pp. 518

Keyword(s):

At Risk ◽

Fatty Acids ◽

Heart Disease ◽

Platelet Aggregation ◽

Dietary Fat ◽

Serum Lipids ◽

Fat Intake ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Dietary Fat Intake

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Midlife Dietary Intakes of Monounsaturated Acids, n–6 Polyunsaturated Acids, and Plant-Based Fat Are Inversely Associated with Risk of Cognitive Impairment in Older Singapore Chinese Adults

Journal of Nutrition ◽

10.1093/jn/nxz325 ◽

2019 ◽

Vol 150 (4) ◽

pp. 901-909 ◽

Cited By ~ 1

Author(s):

Yi-Wen Jiang ◽

Li-Ting Sheng ◽

Xiong-Fei Pan ◽

Lei Feng ◽

Jian-Min Yuan ◽

...

Keyword(s):

Cognitive Impairment ◽

Dietary Fat ◽

Cohort Analysis ◽

The Elderly ◽

Health Study ◽

Inverse Association ◽

Fat Intake ◽

Total Carbohydrate ◽

Dietary Fat Intake ◽

Singapore Chinese

ABSTRACT Background Previous studies have shown inconsistent results for the relation between dietary fat intake and cognitive function in the elderly. Furthermore, prospective studies on this topic among the Chinese population are scarce. Objectives We aimed to examine the association between midlife dietary fat intake and risk of cognitive impairment in the elderly. Methods Prospective cohort analysis was conducted among 16,736 participants from the Singapore Chinese Health Study. Dietary information was assessed by a validated FFQ at baseline (1993–1998) when participants aged 45–74 y (mean: 53.5; SD: 6.22). Cognitive impairment was identified using the Singapore modified Mini-Mental State Examination at the third follow-up visit (2014–2016) when participants aged 61–96 y (mean: 73.2; SD: 6.41). Multivariable logistic regression models were used to calculate ORs and 95% CIs. Results Cognitive impairment was presented in 2397 participants. When substituted for total carbohydrate, dietary fat intake was inversely related to cognitive impairment (OR comparing extreme quartiles: 0.80; 95% CI: 0.67, 0.94; P-trend = 0.003). The OR (95% CI) comparing extreme quartiles of specific dietary fats was 1.08 (0.89, 1.31; P-trend = 0.51) for SFAs, 0.80 (0.64, 0.99; P-trend = 0.02) for MUFAs, 0.84 (0.72, 0.99; P-trend = 0.02) for PUFAs, 0.92 (0.77, 1.09; P-trend = 0.49) for n–3 PUFAs, and 0.83 (0.70, 0.98; P-trend = 0.01) for n–6 PUFAs. An inverse association was found for plant-based fat (OR: 0.84; 95% CI: 0.72, 0.98; P-trend = 0.02), but not for animal-based fat (OR: 0.96; 95% CI: 0.81, 1.15; P-trend = 0.76). When substituted for SFAs, the OR (95% CI) was 0.77 (0.61, 0.97; P-trend = 0.02) for MUFAs and 0.82 (0.70, 0.95; P-trend = 0.003) for PUFAs. Conclusions We found that substitution of total carbohydrate or SFAs with MUFAs and PUFAs, particularly n–6 PUFAs, was related to a lower risk of cognitive impairment in elderly Chinese participants. In addition, an inverse association with cognitive impairment was found for plant-based fat.

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