Abstract
BackgroundConsidering the inconsistent available findings regarding the cardioprotective effect of dietary fatty acid composition, we prospectively examined the feasible association between the dietary fatty acids and the cardiovascular disease (CVD) incidence in framework of the population-based Tehran Lipid and Glucose Study.MethodsA total of 2369 participants (19–70 years, 43.5% men) without CVD at baseline (2006–2008) were included and followed-up for 6.7 years. Fatty acids’ dietary intake was estimated using a 168-item semi-quantitative food frequency questionnaire. The CVD incidence risk across tertiles of dietary fatty acids was predicted via Cox proportional hazards regression models.ResultsThe average age and body mass index of the included population were 38.5 ± 13.3 years and 26.6 ± 4.8 kg/m2 at baseline. Over 6.7 years of follow-up, 79 cases of CVD were detected. The risk of CVD was lower in upper tertile of monounsaturated fatty acids, oleic acid, and docosahexaenoic acid + eicosapentaenoic acid among the tertiles. No significant associations were found between total fat, saturated and polyunsaturated fatty acids’ intake, and CVD.ConclusionsOur results suggest that the dietary fatty acid composition might affect the incidence risk of CVD within the Iranian population.
Highlights
Considering the inconsistent available findings regarding the cardioprotective effect of dietary fatty acid composition, we prospectively examined the feasible association between the dietary fatty acids and the cardiovascular disease (CVD) incidence in framework of the population-based Tehran Lipid and Glucose Study
30.1, 10.6, and 9.6% of the total energy consumption were contributed to dietary fat (76.2 g), Monounsaturated Fatty Acids (MUFA) (26.2 g), and oleic acid (23.6 g), respectively
Almost 90% of dietary MUFA was driven from oleic acid resources
Summary
Considering the inconsistent available findings regarding the cardioprotective effect of dietary fatty acid composition, we prospectively examined the feasible association between the dietary fatty acids and the cardiovascular disease (CVD) incidence in framework of the population-based Tehran Lipid and Glucose Study. Evidence regarding the association between fat consumption and the risk of CVD-related complications is controversial, and the fatty acid composition and the source of fat are critically influential on such inconsistencies [4, 5]. Several studies have previously investigated the association between dietary fatty acids and CVDs, most of which reported controversial results. In this regard, polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids-enriched dietary patterns were associated with lower CVD mortality and morbidity [6, 7]. Some studies argue that the increasing trend of CVD-related complications is due to increased consumption of trans-fat and saturated fatty acid (SFA) [6, 7]; there are studies that suggest an inverse association between SFA intake and stroke mortality [8, 9]. Several studies have evaluated the cardioprotective properties of the fatty acid composition, but evidence from large-scale cohort studies to support this claim are limited [10]
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