Associations Between Macronutrients From Different Dietary Sources and Serum Lipids in 24 639 UK Biobank Study Participants

Abstract

Objective: Macronutrients may relate differently with serum lipids depending on their source, and understanding this relationship is important for cardiovascular disease prevention. We aimed to investigate the associations between macronutrients and macronutrients from different sources with serum lipids in UK Biobank. Approach and Results: Serum lipids were obtained from serum collected at baseline in 24 639 participants with diet assessed using ≥2 twenty-four–hour dietary assessments completed at baseline and during follow-up. Multivariable linear regressions were conducted to calculate geometric mean concentrations of serum lipids by quintiles of macronutrients. We modeled the association between isoenergetic substitution of 5% energy intake from saturated fatty acids (SFA) with other macronutrients and serum lipids. Free sugar intake was positively associated with triglycerides (0.15 mmol/L geometric mean difference between highest and lowest quintile of intake [95% CI, 0.12–0.17 mmol/L]), whereas nonfree sugar intake was inversely associated with triglycerides (−0.08 [−0.10 to −0.05]). SFA intake was positively associated with LDL-C (low-density lipoprotein cholesterol; 0.17 [0.13–0.20]), omega-3 fatty acid intake was inversely associated with triglycerides (−0.15 [−0.17 to −0.12]). Modeled substitution of SFA with polyunsaturated fatty acids was associated with lower total cholesterol, LDL-C, and triglycerides. Conclusions: The relationship between carbohydrates and triglycerides may depend on their quality, and reducing free sugar intake may be important in cardiovascular disease prevention. Consistent with previous studies, SFA intake is associated with LDL-C and substitution of SFA intake with polyunsaturated fatty acids intake may be associated with a more favorable serum lipid profile.

Impact of diet on ten-year absolute cardiovascular risk in a prospective cohort of 94 321 individuals: A tool for implementation of healthy diets

“…pulses) and high-fibre foods, can reduce LDL cholesterol and triglyceride levels markedly. 9 , 26 , 27 , 30 , 31 The significance of a diet-induced reduction of atherogenic lipoproteins and ASCVD risk is substantial, 6 supported by this observational study, emphasizing the importance of effective prevention. Furthermore, unhealthy diets are recognised to be causally associated with increased body mass index and obesity which are important risk factors for hypertension.…”

“…Previous clinical trials and prospective cohort studies report that diet has a relatively large impact on LDL cholesterol concentrations and other apoB containing lipoproteins. 26 , 27 , 28 , 29 , 30 , 31 , 32 Substituting dietary intake of saturated fatty acids with unsaturated fatty acids, especially polyunsaturated fatty acids, or with high quality carbohydrates, such as whole grains, reduces total cholesterol, LDL cholesterol levels, and triglyceride levels as a marker for remnant cholesterol. 27 , 31 In this study, we estimated that non-HDL cholesterol mediated a substantial proportion of the association between diet and ASCVD risk.…”

“… 26 , 27 , 28 , 29 , 30 , 31 , 32 Substituting dietary intake of saturated fatty acids with unsaturated fatty acids, especially polyunsaturated fatty acids, or with high quality carbohydrates, such as whole grains, reduces total cholesterol, LDL cholesterol levels, and triglyceride levels as a marker for remnant cholesterol. 27 , 31 In this study, we estimated that non-HDL cholesterol mediated a substantial proportion of the association between diet and ASCVD risk. The well-established causal association between non-HDL cholesterol and ASCVD thus supports the promotion of cholesterol lowering diets.…”

Effect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response

“…Carbohydrates (CH) are the main source of metabolic energy in the body, with their quality having an essential impact on several health problems [ 1 , 2 , 3 ]. A high consumption of poor-quality CH can lead to the development of obesity, insulin resistance, or type 2 diabetes mellitus (T2DM), among others [ 1 , 4 , 5 , 6 ].…”

“…Carbohydrates (CH) are the main source of metabolic energy in the body, with their quality having an essential impact on several health problems [1][2][3] of poor-quality CH can lead to the development of obesity, insulin resistance, or type 2 diabetes mellitus (T2DM), among others [1,[4][5][6]. The quality of CH is determined by the amount of fiber, percentage of whole grain, processing, and glycemic responses after absorption [7].…”