Dietary fat intake and risk of coronary heart disease: the Strong Heart Study

Xu, Jiaqiong; Eilat-Adar, Sigal; Loria, Catherine M.; Goldbourt, Uri; Howard, Barbara V.; Fabsitz, Richard R.; Zephier, Ellie; Mattil, Claudia; Lee, Elisa T.

doi:10.1093/ajcn/84.4.894

Cited by 136 publications

(150 citation statements)

References 34 publications

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“…For results on the association of total-TFA intake with CHD, we extracted data from the publication with the longest follow-up of 20 years (Oh et al, 2005). One of the selected studies, the Strong Heart Study (SHS) included subjects who were diagnosed with diabetes at baseline and adjusted for diabetes status in the statistical analyses (Xu et al, 2006). We contacted the authors of all the selected studies to request updated analysis or additional information.…”

Section: Resultsmentioning

confidence: 99%

“…The Iowa Womens' Health Study (IWHS) performed a relevant analysis on our request (Personal Communication with Dr Kim Robien) and the principal investigators of the Finnish Mobile Clinic Health Examination Survey (FMC) provided us with the results of an unpublished analysis (Personal Communication with Dr Paul Knekt). Thereby, data from seven peer-reviewed articles were included in this review (Willett et al, 1993;Ascherio et al, 1996;Pietinen et al, 1997;Oomen et al, 2001;Oh et al, 2005;Xu et al, 2006;Jakobsen et al, 2008) as well as unpublished data from two prospective cohort studies.…”

Section: Resultsmentioning

confidence: 99%

“…Seven studies evaluated the association of total-TFA intake with fatal and/or total CHD (Ascherio et al, 1996;Pietinen et al, 1997;Oomen et al, 2001;Oh et al, 2005;Xu et al, 2006) (IWHS and FMC, unpublished); four examined the association of R-TFA with fatal or total CHD (Willett et al, 1993;Pietinen et al, 1997;Oomen et al, 2001;Jakobsen et al, 2008) and three considered the association of IP-TFA with fatal or total CHD (Willett et al, 1993;Pietinen et al, 1997;Oomen et al, 2001). The studies included from 667 to 78 778 participants who were followed for periods ranging from 6 to 21 years.…”

Section: Resultsmentioning

confidence: 99%

“…Yet, there was no indication of heterogeneity between the studies; the I 2 -value was below 15% for both analyses. When omitting the two unpublished studies, the risk estimate for fatal CHD changed to RR ¼ 1.37 (95% CI: 1.13, 1.68; P ¼ 0.002), and when omitting the study that included subjects diagnosed with diabetes at baseline (Xu et al, 2006), the effect estimates increased modestly to 1.25 (CI: 1.09-1.45; P ¼ 0.002) and 1.26 (CI: 1.09-1.47; P ¼ 0.003) for total and fatal CHD, respectively.…”

Section: References Identified Through Literature Search; N=257mentioning

confidence: 99%

“…Therefore, it is positive that all studies but the FMC and the SHS (Xu et al, 2006) took this dietary factor into account. Whereas all studies adjusted for smoking, age, body mass index and intake of energy and alcohol, only five of the included studies adjusted for other subclasses of dietary fat (Oomen et al, 2001;Oh et al, 2005;Jakobsen et al, 2008) (IWHS and FMC, unpublished).…”

Section: Nhsmentioning

confidence: 99%

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Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

et al. 2011

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The aim of this systematic review and meta-analysis was to summarize the evidence from observational studies assessing the association between intake of trans fatty acids (TFA) and the risk of coronary heart disease (CHD), with a specific emphasis on distinguishing between TFA of industrial and ruminant origin. By searching five bibliographic databases, analyses from six published and two unpublished prospective cohort studies, assessing the association of intake of TFA with fatal and/or non-fatal CHD, were identified. Four and three studies reported separate associations for intake of ruminant or industrial-TFA, respectively. The pooled relative risk estimates for comparison of extreme quintiles of total-TFA intake (corresponding to intake increments ranging from 2.8 to B10 g/day) were 1.22 (95% confidence interval: 1.08-1.38; P ¼ 0.002) for CHD events and 1.24 (1.07-1.43; P ¼ 0.003) for fatal CHD. Ruminant-TFA intake (increments ranging from 0.5 to 1.9 g/day) was not significantly associated with risk of CHD (risk ratio (RR) ¼ 0.92 (0.76-1.11); P ¼ 0.36), and neither was industrial-TFA intake, although there was a trend towards a positive association (RR ¼ 1.21 (0.97-1.50); P ¼ 0.09). In conclusion, our analysis suggests that industrial-TFA may be positively related to CHD, whereas ruminant-TFA is not, but the limited number of available studies prohibits any firm conclusions concerning whether the source of TFA is important. The null association of ruminant-TFA with CHD risk may be due to lower intake levels.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: References Identified Through Literature Search; N=257mentioning

confidence: 99%

Section: Nhsmentioning

confidence: 99%

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Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

et al. 2011

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Diet and Cardiovascular Disease

Reddy

2009

Evidence‐Based Cardiology

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Volatile compound profiling from soybean oil in the heating process

Lin

Chai

et al. 2020

Food Science & Nutrition

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Soybean oil heating or cooking is a very complicated process. In order to better understand the composition of the volatile compounds from soybean oil during heating process, volatile profiling was carried out through vacuum‐assisted headspace solid‐phase microextraction combined with GC‐MS. As a result, a total of 72 volatile compounds were detected and identified during this process, including aldehydes (27), alcohols (14), ketones (10), furans (6), aromatic compounds (9), acids, and esters (6). And the forming temperature of each volatile was determined. Results show most of volatile aldehydes and alcohols were formed at 120°C leading to release off‐flavor largely, which was considered as a critical temperature point for the formation of soybean oil flavor during the whole heating process. Meanwhile, ketones and furans were formed at 150°C, and acids were detected at 180°C. The content of most volatile compounds increased significantly with the temperature raised. Simultaneously, results of principal component analysis demonstrate that flavor characteristics of soybean oil have a big difference between higher and lower temperature in the heating process.

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Dietary fat intake and risk of coronary heart disease: the Strong Heart Study

Cited by 136 publications

References 34 publications

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: a systematic review and meta-analysis of cohort studies

Diet and Cardiovascular Disease

Volatile compound profiling from soybean oil in the heating process

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