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 Sibley, David R. Jacobs, Jennifer A. Nettleton

Research output: Contribution to journalArticle

176 Citations (Scopus)

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
Externally publishedYes

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Atherosclerosis
Cardiovascular Diseases
Fats
Food
Meat
Butter
Incidence
Life Style
Fatty Acids
Demography
Prospective Studies
Diet

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

De Oliveira Otto, M. C., Mozaffarian, D., Kromhout, D., Bertoni, A. G., Sibley, C., 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

Dietary intake of saturated fat by food source and incident cardiovascular disease : The multi-ethnic study of atherosclerosis. / De Oliveira Otto, Marcia C.; Mozaffarian, Dariush; Kromhout, Daan; Bertoni, Alain G.; Sibley, Christopher; Jacobs, David R.; Nettleton, Jennifer A.

In: American Journal of Clinical Nutrition, Vol. 96, No. 2, 01.08.2012, p. 397-404.

Research output: Contribution to journalArticle

De Oliveira Otto, MC, Mozaffarian, D, Kromhout, D, Bertoni, AG, Sibley, C, Jacobs, DR & Nettleton, JA 2012, 'Dietary intake of saturated fat by food source and incident cardiovascular disease: The multi-ethnic study of atherosclerosis', American Journal of Clinical Nutrition, vol. 96, no. 2, pp. 397-404. https://doi.org/10.3945/ajcn.112.037770
De Oliveira Otto, Marcia C. ; Mozaffarian, Dariush ; Kromhout, Daan ; Bertoni, Alain G. ; Sibley, Christopher ; Jacobs, David R. ; Nettleton, Jennifer A. / Dietary intake of saturated fat by food source and incident cardiovascular disease : The multi-ethnic study of atherosclerosis. In: American Journal of Clinical Nutrition. 2012 ; Vol. 96, No. 2. pp. 397-404.
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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.",
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AU - Bertoni, Alain G.

AU - Sibley, Christopher

AU - Jacobs, David R.

AU - Nettleton, Jennifer A.

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