Dietary intake of saturated fat by food source and incident cardiovascular disease: The multi-ethnic study of atherosclerosis

Marcia C. De Oliveira Otto, Dariush Mozaffarian, Daan Kromhout, Alain G. Bertoni, Christopher T. Sibley, David R. Jacobs, Jennifer A. Nettleton

Research output: Contribution to journalArticle

188 Scopus citations

Abstract

Background: Although dietary recommendations have focused on restricting saturated fat (SF) consumption to reduce cardiovascular disease (CVD) risk, evidence from prospective studies has not supported a strong link between total SF intake and CVD events. An understanding of whether food sources of SF influence these relations may provide new insights. Objective: We investigated the association of SF consumption from different food sources and the incidence of CVD events in a multi-ethnic population. Design: Participants who were 45-84 y old at baseline (n = 5209) were followed from 2000 to 2010. Diet was assessed by using a 120- item food-frequency questionnaire. CVD incidence (316 cases) was assessed during follow-up visits. Results: After adjustment for demographics, lifestyle, and dietary confounders, a higher intake of dairy SF was associated with lower CVD risk [HR (95% CI) for +5 g/d and +5% of energy from dairy SF: 0.79 (0.68, 0.92) and 0.62 (0.47, 0.82), respectively]. In contrast, a higher intake of meat SF was associated with greater CVD risk [HR (95% CI) for +5 g/d and a +5% of energy from meat SF: 1.26 (1.02, 1.54) and 1.48 (0.98, 2.23), respectively]. The substitution of 2% of energy from meat SF with energy from dairy SF was associated with a 25% lower CVD risk [HR (95% CI): 0.75 (0.63, 0.91)]. No associations were observed between plant or butter SF and CVD risk, but ranges of intakes were narrow. Conclusion: Associations of SF with health may depend on food-specific fatty acids or other nutrient constituents in foods that contain SF, in addition to SF.

Original languageEnglish (US)
Pages (from-to)397-404
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Volume96
Issue number2
DOIs
StatePublished - Aug 1 2012

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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    De Oliveira Otto, M. C., Mozaffarian, D., Kromhout, D., Bertoni, A. G., Sibley, C. T., Jacobs, D. R., & Nettleton, J. A. (2012). Dietary intake of saturated fat by food source and incident cardiovascular disease: The multi-ethnic study of atherosclerosis. American Journal of Clinical Nutrition, 96(2), 397-404. https://doi.org/10.3945/ajcn.112.037770