Association Of Dietary Fat Research Articles

Dietary Fats and All-cause and Breast Cancer-specific Mortality among Women with Breast Cancer: The Western New York Exposures and Breast Cancer Study.

Study results of prediagnostic dietary fat intake and breast cancer mortality have been inconclusive. While dietary fat subtypes [saturated (SFA), polyunsaturated (PUFA), and monounsaturated (MUFA) fatty acids] may have different biological effects, there is little evidence regarding the association of dietary fat and fat subtype intake with mortality after breast cancer diagnosis. Women with incident, pathologically confirmed invasive breast cancer and complete dietary data (n = 793) were followed in a population-based study, the Western New York Exposures and Breast Cancer study. Usual intake before diagnosis of total fat and subtypes were estimated from a food frequency questionnaire completed at baseline. HRs and 95% confidence intervals (CI) for all-cause and breast cancer-specific mortality were estimated with Cox proportional hazards models. Interactions by menopausal status, estrogen receptor (ER) status, and tumor stage were examined. Median follow-up time was 18.75 years; 327 (41.2%) participants had died. Compared with lower intake, greater intake of total fat (HR, 1.05; 95% CI, 0.65-1.70), SFA (1.31; 0.82-2.10), MUFA (0.99; 0.61-1.60), and PUFA (0.99; 0.56-1.75) was not associated with breast cancer-specific mortality. There was also no association with all-cause mortality. Results did not vary by menopausal status, ER status, or tumor stage. Prediagnostic intake of dietary fat and fat subtypes was not associated with either all-cause or breast cancer mortality in a population-based cohort of breast cancer survivors. Understanding factors affecting survival among women diagnosed with breast cancer is critically important. Dietary fat intake prior to diagnosis may not impact that survival.

Interactive association between dietary fat and sex on CDH13 cg02263260 methylation

BackgroundDNA methylation of Cadherin 13 (CDH13), a tumor suppressor gene is associated with gene repression and carcinogenesis. We determined the relation of dietary fat and sex with CDH13 cg02263260 methylation in Taiwanese adults.MethodsData of 870 eligible participants (430 men and 440 women) between 30 and 70 years were obtained from the Taiwan Biobank (TWB) database. The association of dietary fat and sex with CDH13 cg02263260 methylation was determined using multiple linear regression.ResultsThe association between sex and cg02263260 methylation was significant: beta-coefficient (β) = 0.00532; 95% confidence interval (CI) = 0.00195–0.00868. Moreover, the interaction between sex and dietary fat on cg02263260 methylation was significant (P-value = 0.0145). After stratification by sex, the association of dietary fat with cg02263260 methylation was significant only in women. Specifically, high dietary fat was positively associated with cg02263260 methylation in women (β = 0.00597; 95% CI = 0.00061–0.01133) and the test for trend was significant (P-value = 0.0283).ConclusionHigh fat intake was significantly associated with higher cg02263260 methylation in women and the test for trend was significant. These findings suggest that the association of fat intake and CDH13 cg02263260 might vary by sex and CDH13 cg02263260 methylation levels in women might increase as fat intake increases.

Her-2 Breast Cancer Outcomes Are Mitigated by Consuming n-3 Polyunsaturated, Saturated, and Monounsaturated Fatty Acids Compared to n-6 Polyunsaturated Fatty Acids.

Lifestyle habits, such as the consumption of a healthy diet, may prevent up to 30–50% of breast cancer (BC) cases. Dietary fats are of specific interest, as research provides strong evidence regarding the association of dietary fats and BC. However, there is limited research on the role of different types of fats including polyunsaturated (PUFA), monounsaturated (MUFA), and saturated fatty acids (SFA). The objective of this study was to determine the effects of lifelong exposure to various dietary fats on mammary tumour development over a 20-week period. Female heterozygous MMTV-neu (ndl) YD5 mouse models were fed five maternal diets containing (1) 10% safflower oil (n-6 PUFA, control), (2) 3% menhaden oil + 7% safflower oil (marine n-3 PUFA, control), (3) 3% flaxseed + 7% safflower oil (plant-based n-3 PUFA), (4) 10% olive oil (MUFA), or (5) 10% lard (SFA). The primary measures, tumour latency, volume, and multiplicity differed by diet treatment in the following general order, n-6 PUFA > plant n-3 PUFA, SFA, MUFA > marine n-3 PUFA. Overall, these findings show that the quality of the diet plays a significant role influencing mammary tumour outcomes.

Associations of dietary fat with risk of early neoplasia in the proximal colon in a population-based case-control study.

Excess dietary fat consumption is strongly associated with the risk of colorectal cancer, but less is known about its role in the earliest stages of carcinogenesis, particularly within the proximal colon. In the following case-control study, we evaluated the relationship between the intake of dietary fats and the frequency of early proximal neoplasia [aberrant crypt foci (ACF) or polyps], detectable by high-definition colonoscopy with contrast dye-spray. Average-risk screening individuals underwent a high-definition colonoscopy procedure as part of larger ongoing clinical study of precancerous lesions in the proximal colon. Dietary fat intake was assessed using the Block Brief Food Frequency Questionnaire, which estimates average dietary intake based on 70 food items. The diets of individuals with no endoscopically identifiable lesions (n = 36) were compared to those with either ACF or polyps detected in the proximal colon. In multivariate analysis, high dietary intake of total polyunsaturated fatty acids (PUFAs) and intake of omega-6 and omega-3 fatty acids were positively associated with neoplastic lesions in the proximal colon. When comparing ACF and polyp groups separately, a positive association was observed for both proximal polyps (OR 2.28; CI 1.16-7.09) and ACF (OR 2.86; CI 1.16-7.09) for total PUFA intake. Furthermore, the prevalence of proximal ACF was increased with higher intake of omega-6 (OR 3.54; CI 1.32-9.47) and omega-3 fatty acids (OR 2.29; CI 1.02-5.13), although there was no discernible difference in the omega-6/omega-3 ratio. These results suggest that dietary PUFAs may be positively associated with risk of early neoplasia in the proximal colon. This study provides further evidence that dietary PUFA composition may play an important role in altering the microenvironment within the human colon.

Association of dietary fat and carbohydrate consumption and predicted ten-year risk for developing coronary heart disease in a general Japanese population.

We examined the relationships between dietary carbohydrate, protein, fat, and the ratio of n6/n3 fatty acid intakes with the predicted 10-year coronary heart disease (CHD) risk in a general Japanese population. We used the Framingham risk score to determine the 10-year CHD risk of the subjects, who were employees of 6 companies in a single prefecture in Japan. After excluding the subjects who reported any history of angina pectoris, myocardial infarction, diabetes, or cancer, and those with missing data resulting in the inability of estimation of 10-year CHD risk and food intakes, the final data analysis was carried out for 809 subjects. The logistic regression models revealed a significantly increased odds ratio of 10-year CHD risk in the subjects with the highest tertile of carbohydrate intake (% energy) (odds ratio 3.64, 95% CI, 2.07-6.40); after adjustment for other variables, the odds ratio for the 10-year CHD risk was also higher in the subjects with the highest tertile of carbohydrate intake (odds ratio 1.72, 95% CI, 0.70-4.25). We also found that fat intake and the ratio of n6/n3 fatty acids were inversely associated with the predicted 10-year CHD risk (p for trend<0.01). The present findings added evidence of a positive association of dietary carbohydrate and inverse associations of total fat and n6/n3 fatty acid ratio with the predicted 10-year CHD risk in a general Japanese population.

Abstract 5607: Lipoprotein lipase binds to the surface of cancer cells and facilitates uptake of lipoproteins.

Abstract We examined the hypothesis that some cancer cells have surface-bound lipoprotein lipase (LPL), and we postulate that this membrane-bound LPL facilitates the acquisition of fatty acids (FA) from circulating triglyceride-rich lipoproteins. This deployment of the enzyme links the growth of tumors to dietary fat. Background: Recent studies have explored the association of dietary fat and obesity with increased incidence and aggressiveness of certain cancers. Tumor cells require FA for synthesis of membranes and thus for growth. Cells can acquire lipids through de novo synthesis from glucose and glutamine using fatty acid synthase (FASN) or by acquisition of pre-formed FA using LPL. LPL is a secreted enzyme synthesized by some cancer cell lines and all tumors examined to date (n = 181). It facilitates the uptake of very low density lipoproteins (VLDLs) by extracellular hydrolysis of triglyceride-rich particles such as VLDLs in the circulation or lipoprotein endocytosis followed by intracellular hydrolysis. In previous work, we demonstrated a heparin-releasable pool of LPL, consistent with tumor cell surface-associated LPL binding to a heparan sulfate proteoglycan (HSPG). Methods: We used immunocytochemistry and flow cytometry to demonstrate LPL on the surface of HeLa, BT474 and DU4475 breast cancer, and LiSa-2 liposarcoma cells. Confocal microscopy with fluorophore-labeled VLDLs enabled us to follow the endocytosis of VLDLs. Results: We have demonstrated that cancer cells can acquire lipoprotein particles (VLDLs) from their environment by endocytosis, and that this is mediated by cell-surface LPL bound to a specific HSPG motif. Major findings include: 1) Cell surface LPL is detectable by immunocytochemistry and flow cytometry. 2) The binding of LPL to the cell surface is abrogated by heparin. 3) LPL binding is likewise disrupted by NS4F5, a novel antibody to the specific proteoglycan motif which binds LPL to the surface of vascular endothelial cells. 4) Cancer cells endocytose VLDL particles, and this is abrogated by heparin or NS4F5. 5) VLDL particles accelerate the growth of LPL-expressing cancer cells. Conclusions: This work demonstrates of the use of endocytosis for the acquisition of diet-derived FA by cancer cells, and that this is mediated by cell-surface LPL bound to a specific HSPG motif. Thus endocytosis is a new mechanistic link between dietary lipoproteins and tumor cell growth. Further, these findings suggest that abrogation of LPL binding to the cell surface presents an opportunity for non-cytotoxic, therapeutic intervention. This work was supported by a grant from the Sarcoma Foundation of America (NBK) and a Prouty grant from Norris Cotton Cancer Center (WBK) and NIH Grant RO1CA126618 (WBK). Citation Format: Nancy Benton Kuemmerle, Leslie E. Lupien, Nicole C. Smits, Wilson L. Davis, William B. Kinlaw. Lipoprotein lipase binds to the surface of cancer cells and facilitates uptake of lipoproteins. [abstract]. In: Proceedings of the 104th Annual Meeting of the American Association for Cancer Research; 2013 Apr 6-10; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2013;73(8 Suppl):Abstract nr 5607. doi:10.1158/1538-7445.AM2013-5607

Dietary fats and other nutrients on stroke

This review summarizes current epidemiologic evidence regarding the associations of dietary fat and other nutrients with risk of stroke. Recent epidemiologic studies show no association of total fat intake or absolute intakes of saturated, monounsaturated, or polyunsaturated fat with risk of stroke. Data on long-chain omega-3 polyunsaturated fatty acids in relation to stroke risk are inconclusive but may favor fewer strokes in women. Insufficient evidence exists for trans fatty acids, other fatty acids, and dietary cholesterol intake. Present evidence indicates that high dietary magnesium and potassium intakes may lower the risk of stroke, whereas a high sodium (salt) intake and a low dietary vitamin D intake likely increase stroke risk. Calcium does not prevent stroke in populations with moderate-to-high calcium intakes but might play a role in populations with low calcium intakes. Supplementation with single vitamins likely has no protective effect on stroke in well nourished populations. Available epidemiologic evidence indicates that diets high in magnesium and potassium may play a role in the prevention of stroke, whereas a high sodium intake is a risk factor. It remains unclear whether specific fatty acids, dietary cholesterol, and combinations of vitamins affect the risk of stroke.

Dietary fat intake and risk of breast cancer

The association between consumption of fat and specific types of fat and the risk of breast cancer has been examined in previous studies, but the results remain unclear. Moreover, few studies were conducted in China, where dietary habits are different from those of the Western countries. We conducted a hospital-based case-control study from June 2007 to August 2008 among Chinese women residing in Guangdong to investigate the associations of dietary fat and specific types of fat with the risk of breast cancer. Four hundred and thirty-eight consecutively recruited cases with primary breast cancer were frequency matched to 438 controls by age (5-year interval) and residence (rural/urban). Detailed dietary intake information was assessed by face-to-face interviews with a validated Food Frequency Questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were obtained from multiple unconditional logistic regression models controlling for nondietary and dietary potential confounders. Total fat intake was not associated with the risk of breast cancer after adjustment for various confounding variables (OR = 0.82, 95% CI = 0.50-1.32, Ptrend = 0.739). Intakes of saturated fat, monounsaturated fat, n-3 polyunsaturated fat, and n-6 polyunsaturated fat were also not significantly associated with breast cancer risk. However, consumption of polyunsaturated fat was observed to be associated with a significantly lower risk of breast cancer. Compared with the lowest quartile, the adjusted OR in the highest quartile was 0.50 (95% CI = 0.27-0.93, Ptrend = 0.034). This study suggested that intakes of total fat, saturated and monounsaturated fat, n-3 and n-6 polyunsaturated fat were not associated with risk of breast cancer, but that polyunsaturated fat decreased the risk.

Associations of dietary fat with albuminuria and kidney dysfunction

Diet represents a potentially important target for intervention in nephropathy, yet data on this topic are scarce. The objective was to investigate associations between dietary fats and early kidney disease. We examined cross-sectional associations between dietary fats and the presence of high albuminuria (an established independent predictor of kidney function decline, cardiovascular disease, and mortality) or estimated glomerular filtration rate (eGFR) <60 mL ⋅ min(-1) ⋅ 1.73 m(-2) at baseline in 19,256 participants of the REGARDS (Reasons for Geographic and Racial Differences in Stroke) study, an ongoing cohort study in US adults aged ≥45 y at time of enrollment. We used logistic regression to assess associations between quintiles of total fat and subtypes of dietary fat (saturated, monounsaturated, polyunsaturated, and trans fat) and presence of high albuminuria or eGFR <60 mL ⋅ min(-1) ⋅ 1.73 m(-2). After multivariable adjustment, only saturated fat intake was significantly associated with high albuminuria [for quintile 5 compared with quintile 1, odds ratio (OR): 1.33; 95% CI: 1.07, 1.66; P for trend = 0.04]. No significant associations between any type of fat and eGFR <60 mL · min(-1) · 1.73 m(-2) were observed. ORs between the highest quintile of saturated fat and eGFR <60 mL · min(-1) · 1.73 m(-2) varied by race with a borderline significant interaction term (ORs: 1.24 in whites compared with 0.74 in blacks; P for interaction = 0.05) in multivariable-adjusted models, but no other associations were significantly modified by race or diabetes status. Higher saturated fat intake is significantly associated with the presence of high albuminuria, but neither total nor other subtypes of dietary fat are associated with high albuminuria or eGFR <60 mL · min(-1) · 1.73 m(-2).

Association of dietary fat, vegetables and antioxidant micronutrients with skin ageing in Japanese women

Daily diet may have implications for skin ageing. However, data on the relationship between diet and the parameters of skin conditions are scarce. The present study aimed to examine the associations of biophysical properties of the skin of women with intakes of fats and antioxidant micronutrients as well as food groups as sources of these nutrients. In a cross-sectional study, we measured the hydration, surface lipids and elasticity of the skin of 716 Japanese women using non-invasive techniques. The extent of facial wrinkles in the crow's-foot area was determined by observation using the Daniell scale. Each subject's usual diet was determined with the use of a validated FFQ. After controlling for covariates including age, smoking status, BMI and lifetime sun exposure, the results showed that higher intakes of total fat, saturated fat and monounsaturated fat were significantly associated with increased skin elasticity. A higher intake of green and yellow vegetables was significantly associated with a decreased Daniell wrinkling score. Intake of saturated fat was significantly inversely associated with the Daniell wrinkling score after additional adjustment for green and yellow vegetable intake. Further studies with more accurate measurement methods are needed to investigate the role of daily diet in skin ageing.

Biomarkers of long‐chain PUFA omega‐3 fatty acids and the human nutritional status

AbstractThe association of dietary fats with disease risk or outcome can be determined from epidemiological studies and/or from food frequency questionnaires; a better assessment of the dietary intake of the long‐chain polyunsaturated fatty acids omega‐3 is obtained by the fatty acid composition of the platelets or of erythrocyte membranes yet these procedures are lengthy. Other investigators have used adipose tissue obtained by percutaneous biopsy, but it must be pointed out that this procedure is not only invasive but time‐consuming as well. Also, it has to be noted that the turnover time for fatty acids has been estimated to be 1–3 years.

Dietary intakes of fat and fatty acids and risk of breast cancer: A prospective study in Japan

To examine the possible association of dietary fat and fatty acids with breast cancer risk in a population with a low total fat intake and a high consumption of fish, we analyzed data from the Japan Collaborative Cohort (JACC) Study. From 1988 to 1990, 26 291 women aged 40-79 years completed a questionnaire on dietary and other factors. Intakes of fat or fatty acids were estimated by using a food frequency questionnaire. Rate ratios (RR) were computed by fitting proportional hazards models. During the mean follow-up of 7.6 years, 129 breast cancer cases were documented. We found no clear association of total fat intake with breast cancer risk; the multivariate-adjusted RR across quartiles were 1.00, 1.29, 0.95, and 0.80 (95% confidence interval [CI] 0.46-1.38). A significant decrease in the risk was detected for the highest quartile of intake compared with the lowest for fish fat and long-chain n-3 fatty acids; the RR were 0.56 (95% CI 0.33-0.94) and 0.50 (0.30-0.85), respectively. A decreasing trend in risk was also suggested with an increasing intake of saturated fatty acids (trend P = 0.066). Among postmenopausal women at baseline, the highest quartile of vegetable fat intake was associated with a 2.08-fold increase in risk (95% CI 1.05-4.13). This prospective study did not support any increase in the risk of breast cancer associated with total or saturated fat intake, but it suggested the protective effects of the long-chain n-3 fatty acids that are abundant in fish.

Olive oil and cancer

In the last years, numerous studies have examined the association of dietary fat and cancer. Polyunsaturated fatty acids (PUFA) from n -6 family display a strong promoting effect, this may be partially due to the especially prone to lipid peroxidation of PUFA that leads to formation of aldehydes, which react with DNA bases, forming genotoxic exocyclic etheno(epsilon)-adducts. On the contrary, there are growing evidences that monounsaturated oils, like olive oil, may be associated with a decreased risk of some cancers. However, the epidemiological data do not fully agree with the experimental ones previously published. Minor compounds from (extra virgin) olive oil, mainly phenolics like hydroxytyrosol and tocopherol, are antioxidants and radical scavenging. They can minimize the amount of reactive oxygen species (ROS) generated by fatty acid peroxidation and in the case of monounsaturated fatty acids (MUFA) the DNA damage can be reduced by a lower lipid peroxidation.

17Beta-estradiol epoxidation as the molecular basis for breast cancer initiation and prevention.

Epidemiological and animal studies have indicated that 17beta-estradiol (E2) is involved in breast cancer; however, the mechanism is unclear. We found that E2 could be activated by epoxidation, resulting in its ability to inhibit nuclear DNA-dependent RNA synthesis, and to bind DNA, forming DNA adducts both in vitro and in vivo. Because epoxidation is required for the activation of many chemical carcinogens, including benzo(a)pyrene, 7,12-dimethylbenz(a)anthracene and aflatoxins, we proposed previously that E2 epoxidation is the underlying mechanism for the initiation of breast cancer. The first part of this review is to present the experimental evidence obtained from this laboratory in support of this hypothesis. Based on these newly discovered insights on E2 epoxidation and its initiation role in breast cancer carcinogenesis, a method to screen chemopreventive agents against breast cancer has been developed. This constitutes the second part of the review. Two examples will be used to illustrate the utility of this screening technique. The effect of fat on breast cancer has been a longstanding but unresolved issue. Epidemiological studies provide conflicting results regarding the association of dietary fat and breast cancer. Because vegetable oils contain various amount of mono- and polyunsaturated fatty acids, they are potential antioxidants. Data are presented to show that commercial vegetable oils, independent of their mono- or polyunsaturated fatty acid content, are all able to prevent the formation of E2 epoxide, as measured by the loss of the ability of E2 to inhibit nuclear RNA synthesis in vitro. Tamoxifen (TAM), an anti-estrogen used for breast cancer treatment, has recently been found to have a strong breast cancer preventive effect. The mechanism for this is unknown. Using the same screening technique, we found that when incubated together with E2 for epoxidation, TAM was able to prevent the formation of E2 epoxide, as evidenced by both the loss of the ability of E2 to inhibit nuclear RNA synthesis and the reduced binding of [3H]-labelled E2 to nuclear DNA in a dose-dependent manner. These experimental results suggest that the breast cancer preventive effect of TAM is to prevent the formation of E2 epoxide through a competitive epoxidation mechanism with E2.

Association of dairy products, lactose, and calcium with the risk of ovarian cancer.

Epidemiologic findings have been inconsistent regarding the association of dietary fat, dairy products, and lactose with risk of ovarian cancer. The authors conducted a case-control study in Hawaii and Los Angeles, California, to examine several dietary hypotheses regarding the etiology of ovarian cancer in a population with a broad range of dietary intakes. A total of 558 patients with ovarian cancer diagnosed in 1993-1999 and 607 controls were interviewed regarding their diet. Consumption of all dairy products, all types of milk, and low-fat milk, but not consumption of whole milk, was significantly inversely related to the odds of ovarian cancer. Similar inverse gradients in the odds ratios were obtained for intakes of lactose and calcium, although these nutrients were highly correlated (r = 0.77). The odds ratio for ovarian cancer was 0.46 (95% confidence interval: 0.27, 0.76) among women in the highest quartile of dietary calcium intake versus the lowest (p for trend = 0.0006). The significant dietary association was limited to dairy sources of calcium (p for trend = 0.003), although a nonsignificant inverse gradient in risk was also found in relation to calcium supplement intake. These results suggest that intake of low-fat milk, calcium, or lactose may reduce the risk of ovarian cancer.

The association of dietary fat and plant foods with endometrial cancer (United States).

To examine the associations of dietary fat and selected plant foods with endometrial cancer in a population-based case-control study. Six hundred and seventy-nine incident cases of endometrial cancer diagnosed between 1985 and 1991, and 944 population-based controls completed a 98-item semi-quantitative food-frequency questionnaire and a detailed in-person interview which collected information on endometrial cancer risk factors. Logistic regression was used to estimate odds ratios (OR) and their 95% confidence intervals (CI) of endometrial cancer, adjusted for age, county, energy intake, hormone use, smoking and, in separate models, for body mass index (BMI: kg/m2). Percent energy from fat was associated with an increased risk of endometrial cancer (highest quintile cf. lowest: OR = 1.8, 95% CI 1.3-2.6), with saturated and monounsaturated fats being the main contributors of risk. There was a stronger association between dietary fat and endometrial cancer among groups with higher circulating estrogen levels (i.e. women with higher BMI, users of unopposed estrogens, non-smokers, and younger age at menarche). Consumption of fruits or vegetables was inversely associated with endometrial cancer risk (highest quintile cf. lowest: OR = 0.65, 95% CI 0.46-0.93 and OR = 0.61, 95% CI 0.43-0.88, respectively). Further adjustment for BMI resulted in little or no attenuation of the ORs and associated CIs. These results provide support for the theory that a low-fat, high-fruit and high-vegetable diet may reduce the risk of endometrial cancer, and that these dietary factors may act independently of the effect of BMI.

Abstracts of Literature

Abstracts of Literature

The association of dietary fat and fiber with coagulation factor VII in the elderly: the Rotterdam Study

Considerable evidence suggests that a high concentration of coagulation factor VII is a risk factor for ischemic heart disease. Factor VII is known to be influenced by dietary fat and probably by dietary fiber in young and middle-aged people. There are no data available in elderly people and the effects of different types of fat are unclear. This study examines the relation of factor VII activity (factor VIIc) with dietary fat and fiber in The Rotterdam Study. The Rotterdam Study is a population-based study among 7983 men and women aged > or = 55 y. Factor VIIc was measured in 3007 subjects (1730 women and 1277 men aged 67.3 +/- 7.8 and 66.3 +/- 7.0 y, respectively). Measurements included cardiovascular risk factors and habitual diet was assessed by a semiquantitative food-frequency questionnaire. Associations that were significant or nearly significant differed for some nutrients between men and women. Total fat intake showed a direct association with factor VIIc only in women (beta = 0.1%/g; 95% CI: 0.01, 0.20). Saturated fat intake was associated with factor VIIc in women (beta = 0.18%/g; 95% CI: 0.001, 0.36) and in men (beta = 0.11%/g; 95% CI: -0.06, 0.27). Monounsaturated fat was positively related to factor VIIc in women (beta = 0.17%/g; 95% CI: -0.05, 0.39) and polyunsaturated fat was inversely associated with factor VIIc in men (beta = -0.15%/g; 95% CI: -0.33, 0.03). Fiber intake was inversely associated with factor VIIc in both men (beta = -0.31%/g; 95% CI: -0.57, -0.06) and women (beta = -0.36%/g; 95% CI: -0.63, -0.09). No associations were found for energy intake. In elderly persons, factor VIIc is associated with fat and fiber intake. This suggests that factor VIIc is influenced by nutritional factors, even in old age.

Dietary fat intake and carotid artery wall thickness: the Atherosclerosis Risk in Communities (ARIC) Study.

Associations between atherosclerosis and dietary fat and cholesterol have been demonstrated in numerous animal experiments. The relation between these dietary components and atherosclerosis has not previously been reported in a population-based study among human beings. The associations of dietary fat and cholesterol with carotid artery wall thickness (atherosclerosis) were investigated in a population-based study, the Atherosclerosis Risk in Communities (ARIC) Study, from 1987 to 1989. Participants were 2,095 black women, 5,146 white women, 1,318 black men and 4,589 white men, aged 45-64 years, recruited from four US communities: Jackson, Mississippi; Forsyth County, North Carolina; Washington County, Maryland; and Minneapolis, Minnesota. Habitual diet was assessed with a food frequency questionnaire. Wall thickness was measured with B-mode ultrasound. After adjustment for age and energy intake, animal fat, saturated fat, monounsaturated fat, cholesterol, and Keys' score were positively related to wall thickness, while vegetable fat and polyunsaturated fat were inversely related to wall thickness. These associations persisted after further adjustment for smoking and hypertension and were consistent across the four race and sex groups. Thus, elements of habitual dietary intake were consistently associated with carotid artery wall thickness, compatible with their putatively atherogenic and antiatherogenic properties.

The association of dietary fat with serum cholesterol in vegetarians: the effect of dietary assessment on the correlation coefficient.

The biologic relation between dietary fats and serum cholesterol established in controlled dietary studies usually has not been found in cross-sectional studies of the general population. In vegetarian groups, dietary variables and serum cholesterol have been correlated significantly. To examine the role of technique of dietary assessment versus the dietary pattern of vegetarians, the authors studied the relation of diet with total serum cholesterol in 46 predominantly vegetarian adults in the Boston, Massachusetts, area in 1973-1974. The basis of the dietary information was 10-day diet records. Total serum cholesterol was positively associated with dietary cholesterol (r = 0.53) and saturated fatty acids (r = 0.50) in partial correlation analysis adjusted for age, sex, and triceps skinfold. The use of one-day dietary records lowered these correlation coefficients to about 0.3. Analysis of the components of variation of nutrient intake demonstrated that the vegetarians had a lower within-person variance, a higher between-person variance, or both compared with nonvegetarian study groups. Biologic responsiveness to dietary fat in the vegetarians was similar to that predicted by the Keys equation derived from nonvegetarians. Therefore, multiple-day averaging of dietary records and relatively smaller ratio of within-person to between-person variation in intake favor the detection of cross-sectional associations of diet with serum cholesterol.