Abstract
Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Methods: For this study, we selected from the Brisighella Heart Study cohort subjects who were not treated with antihypertensive drugs and report with certainty their daily mean intake of dietary fats in cooking and as seasoning. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics. Results: Everyday consumption of EVO as a main seasoning and cooking fat source was significantly associated to lower body mass index, visceral adiposity index, blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users. Corn oil users also had lower blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users, as well. In particular, in an age and systolic blood pressure adjusted model, the predictors of carotid-femoral pulse wave velocity were the prevalent use of EVO (RR = 0.84, 95% CI 0.67–0.94 vs. other prevalent fat sources), LDL-Cholesterol (RR = 1.12, 95% CI 1.02–1.42), serum uric acid (RR = 1.21, 95% CI 1.09–1.54) and estimated GFR (RR = 0.77, 95% CI 0.59–0.99). Conclusions: According to our findings, the choice of everyday seasoning and cooking fat is associated with a different metabolic and haemodynamic pattern.
Highlights
In accordance with the most recent evidence, a healthy diet is the cornerstone of cardiovascular disease prevention [1]
The Mediterranean diet is characterized by a large intake of plant-based foods and extra-virgin olive oil (EVO), widely used both as a seasoning and food ingredient, with a generally high monounsaturated/saturated fat (MUFAs/SFAs) ratio
The positive impact of EVO on anthropometric parameters has recently been confirmed by a meta-analysis of 11 clinical trials, showing that diets rich in olive oil are keener to favour a mild but significant weight loss compared to other oils [27]
Summary
In accordance with the most recent evidence, a healthy diet is the cornerstone of cardiovascular disease prevention [1]. A calorie-balanced Mediterranean diet has been considered one of the most desirable dietary patterns, being associated with a relatively low risk of developing cardiovascular diseases and other chronic degenerative affections [2,3,4]. The Mediterranean diet is characterized by a large intake of plant-based foods (including fruits, vegetables, legumes and nuts) and extra-virgin olive oil (EVO), widely used both as a seasoning and food ingredient, with a generally high monounsaturated/saturated fat (MUFAs/SFAs) ratio. Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
