Association Between Dietary Fat Content and Serum Lipoprotein(a) Level

Abstract

<h3>Lead Author's Financial Disclosures</h3> Nothing to disclose. <h3>Study Funding</h3> None. <h3>Background/Synopsis</h3> Lipoprotein(a) (Lp(a)) is an established causal risk factor of atherosclerotic cardiovascular disease. The association between dietary fat intake and Lp(a) has only been partially explored. <h3>Objective/Purpose</h3> To further investigate the association between intake of dietary fat, including specific individual fatty acids, and its effect on overall serum Lp(a) level. <h3>Methods</h3> We used the NHANES III cohort's 24-hour dietary recall and laboratory data. Multivariable regression was implemented to determine the association between dietary fat content (total, saturated, monounsaturated, and polyunsaturated) and serum Lp(a) level. Additional analyses explored the association between individual fatty acids by carbon chain length and Lp(a). Results were adjusted for sample weights, age, sex, race/ethnicity, statin use, and total caloric intake. <h3>Results</h3> The sample (n=8,722) was mostly female (56.3%) and most commonly non-Hispanic white (38.5%). Associations (mg/dL change in Lp(a) per gram of fat intake per day) were found between intake of total fat (-0.05 p=0.01) and total monosaturated fat (-0.10 p=0.02), but not saturated or polyunsaturated fats. Among individual fatty acids, only myristoleic (C14:1), oleic (C18:1), and alpha-linolenic acid (C18:3) were associated with Lp(a). <h3>Conclusions</h3> Lp(a) levels, albeit with a small effect size, were negatively correlated with increased total and monounsaturated fat consumption. The impact of fatty acids on Lp(a) may differ based on fatty acid chain length. The lack of significant association of saturated fat content with Lp(a) conflicts with the prior literature.