Monounsaturated Fat Intake Research Articles

Relationships between Serum Resistin and Fat Intake, Serum Lipid Concentrations and Adiposity in the General Population

The serum resistin level is associated with the incidence of ischemic heart disease in the general population. We analyzed the associations between serum resistin and fat intake, serum lipid concentrations and adiposity in the general population. A cross-sectional study of 6,637 randomly recruited adults was conducted. The resistin levels were measured in thawed aliquots of serum using an enzyme immunoanalysis technique. The resistin level exhibited a positive nonparametric correlation with saturated fat intake(p < 0.001) and an inverse correlation with adherence to the Mediterranean diet(p < 0.001), monounsaturated fat intake(p < 0.05), total serum cholesterol(p < 0.001), non-HDL cholesterol(p < 0.001), LDL cholesterol(p < 0.001), body mass index(p < 0.001), waist circumference(p < 0.001) and the waist/height ratio(p < 0.001). An elevated resistin concentration(fifth quintile) was associated with adherence to the Mediterranean diet(OR=0.82 CI95%=0.71-0.93), saturated fat intake(OR=1.34 CI95%=1.16-1.56), monounsaturated fat intake(OR=0.88 CI95%=0.78-0.99), a total cholesterol level of ≥200 mg/dL(OR=0.81 CI95%=0.72-0.91), a low HDL cholesterol level(OR=0.84 CI95%= 0.76-0.93), a high non-HDL cholesterol level(OR=0.84 CI95%=0.72-0.99), a high LDL cholesterol level(OR=0.82 CI95%=0.70-0.97) and a waist/height ratio of ≥0.55(OR=0.76 CI95%=0.67-0.85). The multivariate models corroborated the positive associations between the resistin level and saturated fat intake(p < 0.001) and serum triglycerides(p=0.004) and the inverse associations between the resistin level and adherence to the Mediterranean diet(p=0.002), total serum cholesterol(p < 0.001) and cholesterol fractions and the waist/height ratio(p=0.02). In the general population, the serum resistin level is associated with fat intake: positively with saturated fat intake and inversely with monounsaturated fat intake. As a consequence, the resistin level is also inversely associated with adherence to the Mediterranean diet. In addition, the resistin level is inversely associated with the serum cholesterol level and adiposity.

Effect of the ADIPOQ Gene -11391G/A Polymorphism Is Modulated by Lifestyle Factors in Mexican Subjects

Background/Aims: Single nucleotide polymorphisms (SNPs) in the ADIPOQ gene could explain the adiponectin level. However, the knowledge about the influence of genetic and lifestyle factors is not sufficient. The aim was to analyze whether the effect of the -11391G/A SNP in the ADIPOQ gene is modulated by lifestyle factors in Mexican subjects. Methods: A cross-sectional study was performed in which 394 participants were analyzed. Genetic, anthropometric, biochemical, dietary, clinical and physical activity parameters were measured. Statistical analysis was performed with SPSSv19 software. Results: The distribution of the -11391G/A SNP genotypes was 55.6 and 44.4% for GG and AG, respectively. The adiponectin level was modulated by the -11391G/A SNP in response to the body mass index (BMI); A allele carriers showed a higher adiponectin level compared to G homozygous carriers but only in the minor BMI tertile group (p = 0.032). Adiponectin level variability was explained by gender [(r) = 1.5, 95% CI 1.1-1.9, p = 0.000], insulin resistance [(r) = -1.2, 95% CI -0.8 to -1.6, p = 0.000], physical activity [(r) = 0.6, 95% CI 0.2-0.9, p = 0.002] and monounsaturated fat intake [(r) = 0.5, 95% CI 0.38-1.0, p = 0.047]. Conclusions: The adiponectin level was modulated by the interaction between BMI and -11391G/A SNP; this suggests that the lifestyle rather than genetic factors modulates serum adiponectin.

Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial.

Background/Objectives:Snacks contribute toward a significant proportion of human total daily energy intake. This study investigated the effects of almonds, a satiating and nutrient-rich, common snack, on postprandial glycemia, appetite, short-term body weight and fasting blood parameters when consumed with meals or alone as a snack.Methods:This was a 4-week randomized, parallel-arm study that entailed consuming almonds (43 g/day) with breakfast (BF) or lunch (LN), alone as a morning (MS) or afternoon (AS) snack or no almonds (CL). Participants (N=137) with increased risk for type 2 diabetes completed an oral glucose tolerance test (OGTT) and acute-feeding session at baseline, followed by almond consumption for 4 weeks before repeating the OGTT and acute-feeding trials. Anthropometric, biochemical and appetite responses were assessed.Results:Almonds lowered serum glucose responses postprandially. Effects were most prominent in the snack groups. Almonds, consumed as snacks, also reduced hunger and desire to eat during the acute-feeding session. After 4 weeks, anthropometric measurements and fasting blood biochemistries did not differ from the control group or across intervention groups. Without specific guidance, daily energy intake was reduced to compensate for energy from the provided almonds. Dietary monounsaturated fat and α-tocopherol intakes were significantly increased in all almond groups.Conclusion:Almonds provide post-ingestive metabolic and appetitive benefits and did not increase the risk for weight gain. This suggests that almonds may be a healthful snack option.

Diet and cardiovascular disease: Dietary patterns, foods and nutrients

Diet and cardiovascular disease: Dietary patterns, foods and nutrients

Dietary fat in breast cancer survival.

Laboratory evidence suggests a plausible role for dietary fat in breast cancer pathophysiology. We conducted a systematic literature review to assess the epidemiological evidence on the impact of total dietary fat and fat subtypes, measured pre- and/or postcancer diagnosis, in relation to breast cancer-specific and all-cause mortality among breast cancer survivors. Studies were included if they were in English, had a sample size ≥200, and presented the hazard ratio/rate ratio for recurrence, disease-specific mortality, or all-cause mortality (n = 18). Although the results are mixed, most studies suggested that higher saturated fat intake prediagnosis was associated with increased risk of breast cancer-specific and all-cause mortality. Postdiagnostic trans fat intake was associated with a 45% and 78% increased risk of all-cause mortality. Higher monounsaturated fat intake before and after diagnosis was generally associated with increased risk of all-cause and breast cancer-specific mortality, albeit the majority of the studies were statistically nonsignificant. Two studies evaluating omega-3 fat intake suggested an inverse association with all-cause mortality. Although there were too few studies on fat subtypes to draw definitive conclusions, high consumption of saturated fat may exert a detrimental effect on breast cancer-specific and all-cause mortality, whereas omega-3 fat may be beneficial. The inconsistent and limited evidence warrants research to assess the impact of consumption of fat subtypes on breast cancer recurrence and mortality.

Abstract 3630: Fat intake interacts with cigarette smoking to alter lung cancer risk.

Abstract Although cigarette smoking is the primary cause of lung cancer, it alone cannot explain large difference in risk of this malignancy worldwide. During the last three decades, age-adjusted male lung cancer mortality rates have been remarkably higher in Hungary than in Japan, but per capita cigarette consumption has remained lower in Hungary than in Japan. A similar pattern of difference has been observed between other Asian and western countries, (e.g., China, South Korea, Poland, and the US). It remains unclear why this lung cancer paradox occurs. Lung cancer incidence is generally high in countries with high intake of saturated fat. In addition, animal studies revealed a synergistic effect of fat and tobacco carcinogens on the development of lung tumors. Therefore, it is possible that different types of fat interact with cigarette smoking to modulate lung cancer risk. We sought to investigate this hypothesis in a hospital-based case-control study conducted from 2000 to 2005 in Nagoya, Japan. Cases (n=500), ages 20-79, were patients pathologically diagnosed with lung cancer at the Aichi Cancer Center. Controls (n=500) were recruited from visitors to the outpatient department of the same institution, and matched to cases by age (within 5 years) and sex. Fat intake was assessed with a validated food frequency questionnaire, and cigarette smoking was evaluated with a pre-tested risk factor questionnaire. Odds ratios (OR) and 95% confidence intervals (95% CI) were calculated using unconditional logistic regression. After adjustment for age, sex, BMI, energy intake, and alcohol drinking, lung cancer risk among heavy smokers (≥40 pack-years) decreased with increasing intake of monounsaturated fat (MUFA). Compared with never or light smokers (≤20 pack-years), ORs (95% CI) were 8.44 (4.53, 15.7), 4.34 (2.32, 8.13), and 3.63 (1.84, 7.04) for heavy smokers who were in the 1st(lowest), 2nd, and 3rd tertiles of MUFA intake, respectively. A similar pattern of interaction was present for intake of polyunsaturated fat (PUFA) and for moderate smokers (20-39 pack-years). To our knowledge, the present study is among the first to show that intake of unsaturated fat modifies the association between cigarette smoking and lung cancer risk, and thereby sheds new light on the etiology and prevention of this malignancy. Citation Format: Jianjun Zhang, Hideo Tanaka, Hidemi Ito, Keitaro Matsuo. Fat intake interacts with cigarette smoking to alter lung cancer risk. [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 3630. doi:10.1158/1538-7445.AM2013-3630

Subtype of dietary fat in relation to risk of Hodgkin lymphoma: a population-based case–control study in Connecticut and Massachusetts

Few epidemiological studies have examined the relationship between dietary fat, which may affect immune function and risk of Hodgkin lymphoma (HL). The aim of this study was to test the hypothesis that high dietary intake of fat and specific subtypes of fat is associated with the risk of HL among 486 HL cases and 630 population-based controls recruited between 1997 and 2000 in Connecticut and Massachusetts. Unconditional logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (CIs) stratified by age and gender. Among younger adults, HL risk was significantly and positively associated with higher intake of saturated fat [ORs for increasing quartiles=1.3, 1.8, and 2.1; p trend=0.04] and negatively associated with higher intake of monounsaturated fat [ORs for increasing quartiles=0.5, 0.5, and 0.4; p trend=0.03), after adjustment for potential confounders including lifestyle and other dietary factors. The associations with saturated fat (ORs for increasing quartile=2.4, 3.2, and 4.4; p trend<0.01] and monounsaturated fat (ORs for increasing quartile=0.3, 0.6, and 0.3; p trend=0.04) were most apparent in younger women, whereas there was no significant association between intake of total fat or any type of fat and risk of HL in older females or younger or older males. These findings show that the associations between dietary fat and risk of HL may vary by gender and age and require confirmation in other populations.

Impact of a diet rich in n-3 fatty acids on Alzheimer′s disease

Background Alzheimer’s disease (AD) is a progressive neurodegenerative disease. The potential effect of nutrition on development of AD has become a topic of increasing scientific and public interest. High intakes of saturated and trans -unsaturated (hydrogenated) fats were positively associated with increased risk for AD, whereas intakes of polyunsaturated and monounsaturated fats were protective against cognitive decline in the elderly. Would foods rich in these fatty acids delay cognitive decline in elderly people who are vulnerable to AD? Objectives The aim of this study was to measure the concentration of plasma fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) in patients with AD and study the relationship between foods rich in these fatty acids and severity of cognitive decline. Methods A total of 62 individuals were screened for cognitive decline using the mini-mental status examination test and were diagnosed with AD using the Diagnostic and Statistical Manual of Mental Disorders , 4th ed., diagnostic criteria. Data on nutrition were obtained and blood samples were withdrawn to determine the plasma levels of the fatty acids EPA and DHA. Results Patients with late-onset AD have significantly higher intake of food and food supplements containing both fatty acids. Conclusion High intake of food and food supplements rich in EPA and DHA fatty acids may delay the onset of AD.

CLOCK, PER2 and BMAL1 DNA Methylation: Association with Obesity and Metabolic Syndrome Characteristics and Monounsaturated Fat Intake

The circadian clock system instructs 24-h rhythmicity on gene expression in essentially all cells, including adipocytes, and epigenetic mechanisms may participate in this regulation. The aim of this research was to investigate the influence of obesity and metabolic syndrome (MetS) features in clock gene methylation and the involvement of these epigenetic modifications in the outcomes. Sixty normal-weight, overweight and obese women followed a 16-weeks weight reduction program. DNA methylation levels at different CpG sites of CLOCK, BMAL1 and PER2 genes were analyzed by Sequenom's MassARRAY in white blood cells obtained before the treatment. Statistical differences between normal-weight and overweight + obese subjects were found in the methylation status of different CpG sites of CLOCK (CpGs 1, 5-6, 8 and 11-14) and, with lower statistical significance, in BMAL1 (CpGs 6-7, 8, 15 and 16-17). The methylation pattern of different CpG sites of the three genes showed significant associations with anthropometric parameters such as body mass index and adiposity, and with a MetS score. Moreover, the baseline methylation levels of CLOCK CpG 1 and PER2 CpGs 2-3 and 25 correlated with the magnitude of weight loss. Interestingly, the percentage of methylation of CLOCK CpGs 1 and 8 showed associations with the intake of monounsaturated and polyunsaturated fatty acids. This study demonstrates for the first time an association between methylation status of CpG sites located in clock genes (CLOCK, BMAL1 and PER2) with obesity, MetS and weight loss. Moreover, the methylation status of different CpG sites in CLOCK and PER2 could be used as biomarkers of weight-loss success, particularly CLOCK CPGs 5-6. (Author correspondence: garaulet@um.es)

Monitoring Adherence to the Canadian Diabetes Association Nutrition Therapy Guidelines Using the Perceived Dietary Adherence Questionnaire and a 3-Day Food Record

Nutrition therapy is fundamental in the treatment of type 2 diabetes (T2D). Despite its benefits, adherence to dietary recommendations is low. We evaluated adherence to the Canadian Diabetes Association Nutrition Therapy Guidelines (NTG) using a Perceived Dietary Adherence Questionnaire (PDAQ) and a 3-day food record (3-DFR). The PDAQ evaluated the frequency that people followed 9 different recommendations from the NTG during the preceding week. Participants (n=59) mean age in this cross-sectional study was 60±10 (SD). Participants followed all the recommendations an average of 4 days per week scoring a mean of 40±12 (maximum 63) in the PDAQ. Based on the 3-DFR, average intake of saturated fat (10±3%) and sodium (2800±1216 mg) were higher than recommended, whereas intake of monounsaturated fat was lower (9±3%). Other nutrients were within the recommended range. We associated individual components of the PDAQ with nutrient intakes from the 3-DFR (p=<0.05). Following Canada's Food Guide more days per week was associated with higher intake of fiber (r=0.489) and sugar (r=0.306). Eating the recommended servings of fruits and vegetables more days per week was associated with higher intake of carbohydrates (rs=0.262), fiber (rs=0.435), sugar (rs=0.415), and lower intake of saturated fat (rs= -0.351). Eating foods high in sugar (e.g. cookies) during more days was associated with higher intake of fat (rs=0.387) and saturated fat (rs=0.339). Participants' perceived adherence was associated with their actual nutrient intake. The PDAQ is simple to complete and easy to score, and represents a good indicator of adherence to NTG in T2D.

Adherence to a Mediterranean diet and energy, macro-, and micronutrient intakes in older persons

The Mediterranean-type diet combines several foods and nutrients already individually proposed as potential protective factors against adverse health outcomes, such as cardiovascular diseases. The aim of the present study was to describe the association between adherence to a Mediterranean diet (MeDi) and intake of energy, macronutrients, and micronutrients. The study sample consisted of 1,595 individuals from Bordeaux, France, included in 2001-2002 in the Three-City Study. Adherence to a MeDi (scored as 0 to 9) was computed from a food frequency questionnaire (FFQ). Total energy intake (EI) and nutrient intake were evaluated on a 24 h recall. Statistical analyses were stratified by gender. Both in men and women, greater MeDi adherence was associated with higher total vegetal protein, polyunsaturated fatty acids (PUFA), notably n - 6 PUFA, and lower total saturated fat intakes, as expressed in percentage of EI. Higher total monounsaturated fat and oleic acid intakes (% EI) were observed with greater MeDi adherence in men. Women with the highest MeDi adherence exhibited a higher mean carbohydrate, polysaccharide, and total n - 3 PUFA intakes (% EI). The consumption of fibers; vitamins B6, C, and E; folate; magnesium; potassium; and iron increased with greater MeDi adherence, both in men and women. However, consumption of calcium significantly decreased with greater MeDi adherence in women, while the ratio of n - 6/n - 3 PUFA precursors increased. This cross-sectional study provides the nutrient-related basis of the Mediterranean-type diet of French elderly community dwellers, which might participate to its well-documented beneficial effects on health.

The Mediterranean Diet is Not Related to Cognitive Change in a Large Prospective Investigation: The PATH Through Life Study

To determine whether the Mediterranean diet and other dietary variables are predictors of transition from healthy cognitive aging to mild cognitive impairment and cognitive decline. Longitudinal. We assessed 1528 individuals, aged 60-64 years, who were participating in a prospective epidemiological study of mental health and aging. We tested participants at two time points, 4 years apart, for mild cognitive impairment using either the International Consensus Criteria, impairment on the Clinical Dementia Rating scale (Clinical Dementia Rating: 0.5), or any of a suite of criteria sets (any mild cognitive disorder). We used logistic regression to assess the dietary predictors of conversion to clinical diagnoses and multiple regression to identify the predictors of cognitive decline (change in global cognition) in healthy participants. Of the 1528 participants with no cognitive impairment in the first wave of assessment and complete data, 10 participants were diagnosed with mild cognitive impairment, 19 with Clinical Dementia Rating 0.5, and 37 participants presented with any mild cognitive disorder at follow-up. Adherence to Mediterranean diet was not found to be protective against cognitive decline but excessive caloric intake, and high intake of monounsaturated fats was predictive of mild cognitive impairment. In this large longitudinal investigation of generally healthy individuals Mediterranean diet was not found to be protective of cognitive decline.

The diet of diabetic patients in Spain in 2008-2010: accordance with the main dietary recommendations--a cross-sectional study.

BackgroundNo previous study has assessed the diet of the diabetic patients in the general population of an entire country in Europe. This study evaluates accordance of the diet of diabetic adults in Spain with nutritional recommendations of the European Association for the Study of Diabetes (EASD), American Diabetes Association (ADA), and the Mediterranean diet (MD).Methods and FindingsCross-sectional study conducted in 2008–2010 among 12,948 persons representative of the population aged ≥18 years in Spain. Usual food consumption was assessed with a dietary history. EASD accordance was defined as ≥6 points on a score of 12 nutritional goals, ADA accordance as ≥3 points on a score of 6 goals, and MD accordance as ≥7 points on the Mediterranean Diet Adherence Screener. In the 609 diagnosed diabetic individuals, the diet was rich in saturated fat (11.2% of total energy), but trans fat intake was relatively low (1.1% energy) and monounsaturated fat intake was high (16.1% energy). Carbohydrate intake was relatively low (41.1% energy), but sugar intake was high (16.9% energy). Intake of cholesterol (322 mg/day) and sodium (3.1 g/day) was also high, while fiber intake was insufficient (23.8 g/day). EASD accordance was observed in 48.7% diabetic patients, ADA accordance in 46.3%, and MD accordance in 57.4%. The frequency of EASD, ADA and MD accordance was not statistically different between diagnosed and undiagnosed diabetic individuals.ConclusionsOnly about half of diabetic patients in Spain have a diet that is consistent with the major dietary recommendations. The lack of dietary differences between diagnosed and undiagnosed diabetic individuals reflects deficiencies in diabetes management.

Dietary fat intake and risk of ovarian cancer in the NIH-AARP Diet and Health Study

Background:Fat intake has been postulated to increase risk of ovarian cancer, but previous studies have reported inconsistent results.Methods:The NIH-AARP Diet and Health Study, a large prospective cohort, assessed diet using a food frequency questionnaire at baseline in 1995–1996. During an average of 9 years of follow-up, 695 ovarian cancer cases were ascertained through the state cancer registry database. The relative risks (RRs) and 95% confidence interval (CI) were estimated using a Cox proportional hazard model.Results:Women in the highest vs the lowest quintile of total fat intake had a 28% increased risk of ovarian cancer (RRQ5 vs Q1=1.28, 95% CI: 1.01–1.63). Fat intake from animal sources (RRQ5 vs Q1=1.30; 95% CI: 1.02–1.66), but not from plant sources, was positively associated with ovarian cancer risk. Saturated and monounsaturated fat intakes were not related to risk of ovarian cancer, but polyunsaturated fat intake showed a weak positive association. The association between total fat intake and ovarian cancer was stronger in women who were nulliparous or never used oral contraceptives.Conclusion:Fat intake, especially from animal sources, was related to an increased risk of ovarian cancer. The association may be modified by parity and oral contraceptive use, which warrants further investigation.

Dietary fat and not calcium supplementation or dairy product consumption is associated with changes in anthropometrics during a randomized, placebo-controlled energy-restriction trial

Insufficient calcium intake has been proposed to cause unbalanced energy partitioning leading to obesity. However, weight loss interventions including dietary calcium or dairy product consumption have not reported changes in lipid metabolism measured by the plasma lipidome.MethodsThe objective of this study was to determine the relationships between dairy product or supplemental calcium intake with changes in the plasma lipidome and body composition during energy restriction. A secondary objective of this study was to explore the relationships among calculated macronutrient composition of the energy restricted diet to changes in the plasma lipidome, and body composition during energy restriction. Overweight adults (n = 61) were randomized into one of three intervention groups including a deficit of 500kcal/d: 1) placebo; 2) 900 mg/d calcium supplement; and 3) 3-4 servings of dairy products/d plus a placebo supplement. Plasma fatty acid methyl esters of cholesterol ester, diacylglycerol, free fatty acids, lysophosphatidylcholine, phosphatidylcholine, phosphatidylethanolamine and triacylglycerol were quantified by capillary gas chromatography.ResultsAfter adjustments for energy and protein (g/d) intake, there was no significant effect of treatment on changes in weight, waist circumference or body composition. Plasma lipidome did not differ among dietary treatment groups. Stepwise regression identified correlations between reported intake of monounsaturated fat (% of energy) and changes in % lean mass (r = -0.44, P < 0.01) and % body fat (r = 0.48, P < 0.001). Polyunsaturated fat intake was associated with the % change in waist circumference (r = 0.44, P < 0.01). Dietary saturated fat was not associated with any changes in anthropometrics or the plasma lipidome.ConclusionsDairy product consumption or calcium supplementation during energy restriction over the course of 12 weeks did not affect plasma lipids. Independent of calcium and dairy product consumption, short-term energy restriction altered body composition. Reported dietary fat composition of energy restricted diets was associated with the degree of change in body composition in these overweight and obese individuals.

Effects of Dietary Factors on Lipoprotein-Associated Phospholipase A2 (Lp-PLA2)

Lipoprotein-associated phospholipase A(2) (Lp-PLA(2)) is an enzyme which binds to oxidized LDL and has a pro-inflammatory role in the pathogenesis of atherosclerosis. The Lp-PLA(2) Studies Collaboration showed the relationship between Lp-PLA(2) levels and activity with coronary heart disease and ischemic stroke. Levels and activity of Lp-PLA(2) are reduced by statins. There have been limited studies focused on dietary factors and effects on LpPLA(2). A recent article from the Nurses' Health Study (HNS) and the Health Professionals Follow-up Study (HPFS) has provided interesting insights. In this cross sectional study, a lower LpPLA(2) activity was found to be related to several dietary factors including higher percentage of energy consumed as protein instead of carbohydrate, mild to moderate intake of alcohol, higher mono-unsaturated fat intake instead of carbohydrate, and not being overweight. It is unknown whether changes in Lp-PLA(2) by diet alter cardiovascular risk.

Dietary fat and meat intakes and risk of reflux esophagitis, Barrett's esophagus and esophageal adenocarcinoma

The aim of our study was to investigate whether dietary fat and meat intakes are associated with reflux esophagitis (RE), Barrett's esophagus (BE) and esophageal adenocarcinoma (EAC). In this all-Ireland case-control study, dietary intake data were collected using a food frequency questionnaire in 219 RE patients, 220 BE patients, 224 EAC patients and 256 frequency-matched controls between 2002 and 2005. Unconditional multiple logistic regression analysis was used to examine the association between dietary variables and disease risk using quartiles of intake, to attain odds ratios (ORs) and 95% confidence intervals (95% CIs), while adjusting for potential confounders. Patients in the highest quartile of total fat intake had a higher risk of RE (OR = 3.54; 95% CI = 1.32-9.46) and EAC (OR = 5.44; 95% CI = 2.08-14.27). A higher risk of RE and EAC was also reported for patients in the highest quartile of saturated fat intake (OR = 2.79; 95% CI = 1.11-7.04; OR = 2.41; 95% CI = 1.14-5.08, respectively) and monounsaturated fat intake (OR = 2.63; 95% CI = 1.01-6.86; OR = 5.35; 95% CI = 2.14-13.34, respectively). Patients in the highest quartile of fresh red meat intake had a higher risk of EAC (OR = 3.15; 95% CI = 1.38-7.20). Patients in the highest category of processed meat intake had a higher risk of RE (OR = 4.67; 95% CI = 1.71-12.74). No consistent associations were seen for BE with either fat or meat intakes. Further studies investigating the association between dietary fat and food sources of fat are needed to confirm these results.

Dietary Intake of Cholesterol Is Positively Associated and Use of Cholesterol-Lowering Medication Is Negatively Associated with Prevalent Age-Related Hearing Loss

We aimed to assess associations between dietary intake of fats (saturated and monounsaturated fats and cholesterol) and certain food groups (butter, margarine, and nuts) with the prevalence, incidence, and progression of age-related hearing loss. We also aimed to investigate the link between serum lipids and cholesterol-lowering medication (statins) and hearing loss. The Blue Mountains Hearing Study is a population-based survey of age-related hearing loss. Hearing loss was measured in 2956 participants (aged ≥50 y) and was defined as the pure-tone average (PTA) of frequencies 0.5, 1.0, 2.0, and 4.0 kHz > 25 dB hearing level (PTA(0.5-4 kHz)). Dietary data were collected using a semiquantitative FFQ. After multivariable adjustment, the likelihood of prevalent hearing loss increased from the lowest (reference) to the highest quartile of dietary cholesterol intake (P-trend = 0.04). Among persons self-reporting statin use (n = 274), a 48% reduced odds of prevalent hearing loss was observed after multivariable adjustment [OR = 0.52 (95% CI = 0.29-0.93)]. Participants in the second and 3rd quartiles of dietary monounsaturated fat intake compared with those in the first quartile (reference) had a significantly reduced risk of hearing loss progression 5 y later [multivariable-adjusted OR = 0.39 (95% CI = 0.21-0.71)] and [OR = 0.51 (95% CI = 0.29-0.91)], respectively. Our results suggest that a diet high in cholesterol could have adverse influences on hearing, whereas treatment with statins and consumption of monounsaturated fats may have a beneficial influence.

Monounsaturated, trans, and saturated Fatty acids and cognitive decline in women.

To prospectively assess effects of select dietary fats on cognitive decline. Prospective observational; 3-year follow-up. Northwestern University. Four hundred eighty-two women aged 60 and older who participated in the Women's Health Initiative (WHI) Observational Study or in the control group of the WHI Diet Modification arm. Dietary intake from a validated food frequency questionnaire (FFQ) administered twice (mean 2.7 years apart) before baseline cognitive assessment (mean 2.9 years after second FFQ) was averaged. Testing of memory, vision, executive function, language, and attention was performed twice, 3 years apart. A global Z-score was created for both time points by averaging all Z-scores for each participant, and global cognitive change was defined as the difference between follow-up and baseline Z-scores. Median intake of saturated fat (SFA), trans-fat, (TFA), dietary cholesterol (DC), and monounsaturated fat (MUFA) was 18.53, 3.45, 0.201, and 19.39 g/d, respectively. There were no associations between degree of cognitive decline and intake of SFA (P=.69), TFA (P=.54), or DC (P=.64) after adjusting for baseline cognition, total energy intake, age, education, reading ability, apolipoprotein E ɛ4 allele, body mass index, estrogen and beta-blocker use, and intake of caffeine and other fatty acids. In contrast, MUFA intake was associated with lower cognitive decline in fully adjusted linear regression models, with mean decline (standard error) of 0.21 (0.05) in the lowest and 0.05 (0.05) in the highest quartiles (P=.02). This effect of MUFA intake was primarily in the visual and memory domains (P=.03 for both). Greater intake of SFA, TFA, and DC was not associated with cognitive decline, whereas greater MUFA intake was associated with less cognitive decline.

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.