Anda belum login :: 04 Mar 2024 01:13 WIB
Detail
ArtikelDietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Study of Atherosclerosis  
Oleh: Otto, Marcia C de Oliveira ; Mozaffarian, Dariush ; Kromhout, Daan ; Bertoni, Alain G.
Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: The American Journal of Clinical Nutrition vol. 96 no. 02 (Aug. 2012), page 397-404 .
Topik: NUTRITIONAL EPIDEMIOLOGY; Public Health
Ketersediaan
  • Perpustakaan FK
    • Nomor Panggil: A07.K.2012.02
    • Non-tandon: 1 (dapat dipinjam: 0)
    • Tandon: tidak ada
    Lihat Detail Induk
Isi artikelBackground: 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 multiethnic 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.
Opini AndaKlik untuk menuliskan opini Anda tentang koleksi ini!

Kembali
design
 
Process time: 0.015625 second(s)