Total and subtypes of dietary fat intake and its association with components of the metabolic syndrome in a mediterranean population at high cardiovascular risk

Alicia Julibert, Maria Del Mar Bibiloni, Cristina Bouzas, Miguel Ángel Martínez-González, Jordi Salas-Salvadó, Dolores Corella, Maria Dolors Zomeño, Dora Romaguera, Jesús Vioque, Ángel M. Alonso-Gómez, Julia Wärnberg, J. Alfredo Martínez, Luís Serra-Majem, Ramon Estruch, Francisco J. Tinahones, José Lapetra, Xavier Pintó, José Lopez-Miranda, Laura García-Molina, José Juan GaforioPilar Matía-Martín, Lidia Daimiel, Vicente Martín-Sánchez, Josep Vidal, Clotilde Vázquez, Emili Ros, Estefanía Toledo, Nerea Becerra-Tomás, Olga Pórtoles, Karla A. Pérez-Vega, Miquel Fiol, Laura Torres-Collado, Lucas Tojal-Sierra, Rosa Carabaño-Moral, Itziar Abete, Almudena Sanchez-Villegas, Rosa Casas, María Rosa Bernal-López, José Manuel Santos-Lozano, Ana Galera, Lucía Ugarriza, Miguel Ruiz-Canela, Nancy Babio, Oscar Coltell, Helmut Schröder, Jadwiga Konieczna, Domingo Orozco-Beltrán, Carolina Sorto-Sánchez, Sonia Eguaras, Laura Barrubés, Montserrat Fitó, Josep A. Tur

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Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55–75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: Trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): Hyperglycemia: 1.3–1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.

Idioma originalAnglès
Número d’article1493
RevistaNutrients
Volum11
Número7
DOIs
Estat de la publicacióPublicada - de jul. 2019
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