Intake and Adipose Tissue Composition of Fatty Acids and Risk of Myocardial Infarction in a Male Portuguese Community Sample

Lopes, Carla; Aro, Antti; Azevedo, Ana; Ramos, Elisabete; Barros, Henrique

doi:10.1016/j.jada.2006.11.008

Cited by 193 publications

(177 citation statements)

References 56 publications

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“…Nevertheless, we believe that this possible bias had a very low effect, because this FFQ was validated for the adult population (17,18) and furthermore some foods or food groups eaten more frequently by the adolescent age group were included in the questionnaire. Moreover, in an open section, adolescents were also encouraged to list foods eaten at least once weekly that were not in the FFQ.…”

Section: Discussionmentioning

confidence: 99%

Food sources of nutrients among 13-year-old Portuguese adolescents

Araújo

Severo

Lopes

et al. 2011

Public Health Nutr.

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Objective: To identify food sources of nutrients in adolescents' diets and to identify differences in food sources according to individual characteristics. Design: A cross-sectional evaluation was carried out in the 2003/2004 school year. Self-administered questionnaires were used and a physical examination was performed. Diet was evaluated using an FFQ. Setting: Public and private schools in Porto, Portugal. Subjects: Adolescents aged 13 years (n 1522) enrolled at school. Results: The main sources of energy were starchy foods (26?5 %), dairy (12?5 %) and meat (12?0 %). The major contributors to carbohydrate intake were starchy foods (38?2 %) and fruit (13?8 %) and to protein intake were meat (28?0 %), dairy products (20?3 %), starchy foods (15?3 %) and seafood (13?6 %). The main sources of total fat were meat (22?0 %), starchy foods (13?4 %) and dairy products (12?7 %). Sweets and pastries presented important contributions to energy (11?1 %), carbohydrate (12?4 %), total fat (13?3 %) and saturated fat (16?6 %) intakes. Parental education was inversely associated with the contribution of sweets and pastries to energy, carbohydrate and fat intakes and it was positively associated with the seafood contribution to protein intake. Conclusions: The major sources of carbohydrates were starchy foods, which also accounted for a quarter of energy intake. Dairy products plus meat accounted for another quarter of energy. Meat was a major source of protein and fats. Sweets and pastries contributed more than 10 % to energy, carbohydrates, total and saturated fat. Parental education was the strongest determinant of food sources and was positively associated with a healthier contribution of food groups.

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Section: Discussionmentioning

confidence: 99%

Food sources of nutrients among 13-year-old Portuguese adolescents

Araújo

Severo

Lopes

et al. 2011

Public Health Nutr.

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“…Dietary intake was completed by adolescents and measured via a semiquantitative food frequency questionnaire (FFQ), validated for the Portuguese adults [23]. This semiquantitative FFQ was designed in accordance with criteria laid out by Willett [24] and adapted to include a variety of typical Portuguese food items.…”

Section: Dietary Intakementioning

confidence: 99%

Intake of milk, but not total dairy, yogurt, or cheese, is negatively associated with the clustering of cardiometabolic risk factors in adolescents

Abreu

Moreira

et al. 2014

Nutrition Research

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Epidemiologic studies have reported an inverse association between dairy product consumption and cardiometabolic risk factors in adults, but this relation is relatively unexplored in adolescents. We hypothesized that a higher dairy product intake is associated with lower cardiometabolic risk factor clustering in adolescents. To test this hypothesis, a cross-sectional study was conducted with 494 adolescents aged 15 to 18 years from the Azorean Archipelago, Portugal. We measured fasting glucose, insulin, total cholesterol, high-density lipoprotein cholesterol, triglycerides, systolic blood pressure, body fat, and cardiorespiratory fitness. We also calculated homeostatic model assessment and total cholesterol/high-density lipoprotein cholesterol ratio. For each one of these variables, a z score was computed using age and sex. A cardiometabolic risk score (CMRS) was constructed by summing up the z scores of all individual risk factors. High risk was considered to exist when an individual had at least 1 SD from this score. Diet was evaluated using a food frequency questionnaire, and the intake of total dairy (included milk, yogurt, and cheese), milk, yogurt, and cheese was categorized as low (equal to or below the median of the total sample) or "appropriate" (above the median of the total sample).The association between dairy product intake and CMRS was evaluated using separate logistic regression, and the results were adjusted for confounders. Adolescents with high milk intake had lower CMRS, compared with those with low intake (10.6% vs 18.1%, P = .018). Adolescents with appropriate milk intake were less likely to have high CMRS than those with low milk intake (odds ratio, 0.531; 95% confidence interval, 0.302-0.931). No association was found between CMRS and total dairy, yogurt, and cheese intake. Only milk intake seems to be inversely related to CMRS in adolescents.

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“…Previous studies have reported an inverse association between biomarkers of LA exposure and the risk of coronary heart disease3, 4 but these findings may not seem to apply to ischemic stroke 5, 6, 7, 8. Furthermore, only few studies with biomarkers of LA exposure and the risk of ischemic stroke have been undertaken and results have been inconsistent.…”

Section: Introductionmentioning

confidence: 98%

Linoleic Acid in Adipose Tissue and Development of Ischemic Stroke: A Danish Case‐Cohort Study

Venø

Bork

Jakobsen

et al. 2018

JAHA

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BackgroundWe investigated the association between the content of linoleic acid in adipose tissue, a biomarker of long‐term intake of linoleic acid, and the risk of ischemic stroke and its subtypes.Methods and ResultsThe Danish cohort study Diet, Cancer and Health included 57 053 patients aged 50 to 65 years at enrollment. All participants had an adipose tissue biopsy performed at enrollment, while information on ischemic stroke during follow‐up was obtained from the Danish National Patient Register. Stroke diagnoses were all validated and classified according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) classification. Cases and a randomly drawn subcohort of 3500 patients had their fatty acid composition in adipose tissue determined by gas chromatography. Hazard ratios with 95% confidence intervals were calculated using weighted Cox proportional hazard regression. During 13.5 years of follow‐up, 1879 ischemic stroke cases were identified, for which 1755 adipose biopsies were available, while adipose biopsies were available for 3203 participants in the subcohort. When comparing the highest and the lowest quartiles of adipose tissue content of linoleic acid there was a negative association with the rate of total ischemic stroke (hazard ratio, 0.78; 95% confidence interval, 0.65–0.93) and large artery atherosclerosis (hazard ratio, 0.61; 95% confidence interval, 0.43–0.88), while there was an indication of a negative association with small‐vessel occlusion (hazard ratio, 0.87; 95% confidence interval, 0.69–1.11). There was no clear association with the rate of cardioembolism.ConclusionsThe content of linoleic acid in adipose tissue was inversely associated with the risk of total ischemic stroke and stroke caused by large artery atherosclerosis.

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Intake and Adipose Tissue Composition of Fatty Acids and Risk of Myocardial Infarction in a Male Portuguese Community Sample

Cited by 193 publications

References 56 publications

Food sources of nutrients among 13-year-old Portuguese adolescents

Food sources of nutrients among 13-year-old Portuguese adolescents

Intake of milk, but not total dairy, yogurt, or cheese, is negatively associated with the clustering of cardiometabolic risk factors in adolescents

Linoleic Acid in Adipose Tissue and Development of Ischemic Stroke: A Danish Case‐Cohort Study

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