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Miguel A Martinezgonzalez - One of the best experts on this subject based on the ideXlab platform.
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high fruit and vegetable consumption and moderate Fat Intake are associated with higher carotenoid concentration in human plasma
Antioxidants, 2021Co-Authors: Miguel A Martinezgonzalez, Maria Marhuendamunoz, Jose De Alvarenga, Alvaro Hernaez, Anna Tresserrarimbau, Jordi SalassalvadoAbstract:Carotenoids are pigments contained mainly in fruit and vegetables (FV 0.16), p-value = 0.064). High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when Fat Intake is low-to-moderate rather than very high.
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total and subtypes of dietary Fat Intake and its association with components of the metabolic syndrome in a mediterranean population at high cardiovascular risk
Nutrients, 2019Co-Authors: Alicia Julibert, Maria Del Mar Bibiloni, Cristina Bouzas, Miguel A Martinezgonzalez, Jordi Salassalvado, Dolores Corella, Maria Dolors ZomenoAbstract: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 PREvencion con DIeta MEDiterranea (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.
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dietary Fat Intake and risk of cardiovascular disease and all cause mortality in a population at high risk of cardiovascular disease
The American Journal of Clinical Nutrition, 2015Co-Authors: Miguel A Martinezgonzalez, Dolores Corella, Marta Guaschferre, Nancy Babio, Emilio Ros, Sandra MartinpelaezAbstract:BACKGROUND Dietary Fat quality and Fat replacement are more important for cardiovascular disease (CVD) prevention than is total dietary Fat Intake. OBJECTIVE The aim was to evaluate the association between total Fat Intake and Fat subtypes with the risk of CVD (myocardial infarction, stroke, or death from cardiovascular causes) and cardiovascular and all-cause death. We also examined the hypothetical effect of the isocaloric substitution of one macronutrient for another. DESIGN We prospectively studied 7038 participants at high CVD risk from the PREvencion con DIeta MEDiterranea (PREDIMED) study. The trial was conducted from 2003 to 2010, but the present analysis was based on an expanded follow-up until 2012. At baseline and yearly thereafter, total and specific Fat subtypes were repeatedly measured by using validated food-frequency questionnaires. Time-dependent Cox proportional hazards models were used. RESULTS After 6 y of follow-up, we documented 336 CVD cases and 414 total deaths. HRs (95% CIs) for CVD for those in the highest quintile of total Fat, monounsaturated Fatty acid (MUFA), and polyunsaturated Fatty acid (PUFA) Intake compared with those in the lowest quintile were 0.58 (0.39, 0.86), 0.50 (0.31, 0.81), and 0.68 (0.48, 0.96), respectively. In the comparison between extreme quintiles, higher saturated Fatty acid (SFA) and trans-Fat Intakes were associated with 81% (HR: 1.81; 95% CI: 1.05, 3.13) and 67% (HR: 1.67; 95% CI: 1.09, 2.57) higher risk of CVD. Inverse associations with all-cause death were also observed for PUFA and MUFA Intakes. Isocaloric replacements of SFAs with MUFAs and PUFAs or trans Fat with MUFAs were associated with a lower risk of CVD. SFAs from pastries and processed foods were associated with a higher risk of CVD. CONCLUSIONS Intakes of MUFAs and PUFAs were associated with a lower risk of CVD and death, whereas SFA and trans-Fat Intakes were associated with a higher risk of CVD. The replacement of SFAs with MUFAs and PUFAs or of trans Fat with MUFAs was inversely associated with CVD. This trial was registered at www.controlled-trials.com as ISRCTN 35739639.
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dietary Fat Intake and the risk of depression the sun project
PLOS ONE, 2011Co-Authors: Almudena Sanchezvillegas, Lisa D M Verberne, Jokin De Irala, Miguel Ruizcanela, Estefania Toledo, Lluis Serramajem, Miguel A MartinezgonzalezAbstract:Emerging evidence relates some nutritional factors to depression risk. However, there is a scarcity of longitudinal assessments on this relationship. Objective To evaluate the association between Fatty acid Intake or the use of culinary Fats and depression incidence in a Mediterranean population. Material and Methods Prospective cohort study (1999–2010) of 12,059 Spanish university graduates (mean age: 37.5 years) initially free of depression with permanently open enrolment. At baseline, a 136-item validated food frequency questionnaire was used to estimate the Intake of Fatty acids (saturated Fatty acids (SFA), polyunsaturated Fatty acids (PUFA), trans unsaturated Fatty acids (TFA) and monounsaturated Fatty acids (MUFA) and culinary Fats (olive oil, seed oils, butter and margarine) During follow-up participants were classified as incident cases of depression if they reported a new clinical diagnosis of depression by a physician and/or initiated the use of antidepressant drugs. Cox regression models were used to calculate Hazard Ratios (HR) of incident depression and their 95% confidence intervals (CI) for successive quintiles of Fats. Results During follow-up (median: 6.1 years), 657 new cases of depression were identified. Multivariable-adjusted HR (95% CI) for depression incidence across successive quintiles of TFA Intake were: 1 (ref), 1.08 (0.82–1.43), 1.17 (0.88–1.53), 1.28 (0.97–1.68), 1.42 (1.09–1.84) with a significant dose-response relationship (p for trend = 0.003). Results did not substantially change after adjusting for potential lifestyle or dietary confounders, including adherence to a Mediterranean Dietary Pattern. On the other hand, an inverse and significant dose-response relationship was obtained for MUFA (p for trend = 0.05) and PUFA (p for trend = 0.03) Intake. Conclusions A detrimental relationship was found between TFA Intake and depression risk, whereas weak inverse associations were found for MUFA, PUFA and olive oil. These findings suggest that cardiovascular disease and depression may share some common nutritional determinants related to subtypes of Fat Intake.
Dolores Corella - One of the best experts on this subject based on the ideXlab platform.
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total and subtypes of dietary Fat Intake and its association with components of the metabolic syndrome in a mediterranean population at high cardiovascular risk
Nutrients, 2019Co-Authors: Alicia Julibert, Maria Del Mar Bibiloni, Cristina Bouzas, Miguel A Martinezgonzalez, Jordi Salassalvado, Dolores Corella, Maria Dolors ZomenoAbstract: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 PREvencion con DIeta MEDiterranea (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.
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total and subtypes of dietary Fat Intake and risk of type 2 diabetes mellitus in the prevencion con dieta mediterranea predimed study
The American Journal of Clinical Nutrition, 2017Co-Authors: Marta Guaschferre, Dolores Corella, Miguel Ruizcanela, Emilio Ros, Nerea Becerratomas, Helmut Schroder, Ramon Estruch, F Aros, Enrique Gomezgracia, Miquel FiolAbstract:Background: The associations between dietary Fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes.Objective: We examined the associations between total Fat, subtypes of dietary Fat, and food sources rich in saturated Fatty acids and the incidence of type 2 diabetes (T2D).Design: A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvencion con DIeta MEDiterranea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable Cox proportional hazards models were used to estimate T2D HRs and 95% CIs according to baseline and yearly updated Fat Intake.Results: We documented 266 incident cases during 4.3 y of follow-up. Baseline saturated and animal Fat Intake was not associated with the risk of T2D. After multivariable adjustment, participants in the highest quartile of updated Intake of saturated and animal Fat had a higher risk of diabetes than the lowest quartile (HR: 2.19; 95% CI: 1.28, 3.73; and P-trend = 0.01 compared with HR: 2.00; 95% CI: 1.29, 3.09; and P-trend < 0.01, respectively). In both the Mediterranean diet and control groups, participants in the highest quartile of updated animal Fat Intake had an ∼2-fold higher risk of T2D than their counterparts in the lowest quartile. The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, whereas whole-Fat yogurt Intake was associated with a lower risk.Conclusions: In a Mediterranean trial focused on dietary Fat interventions, baseline Intake of saturated and animal Fat was not associated with T2D incidence, but the yearly updated Intake of saturated and animal Fat was associated with a higher risk of T2D. Cheese and butter Intake was associated with a higher risk of T2D, whereas whole-Fat yogurt Intake was associated with a lower risk of T2D. This trial was registered at www.isrctn.com as ISRCTN35739639.
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dietary Fat Intake and risk of cardiovascular disease and all cause mortality in a population at high risk of cardiovascular disease
The American Journal of Clinical Nutrition, 2015Co-Authors: Miguel A Martinezgonzalez, Dolores Corella, Marta Guaschferre, Nancy Babio, Emilio Ros, Sandra MartinpelaezAbstract:BACKGROUND Dietary Fat quality and Fat replacement are more important for cardiovascular disease (CVD) prevention than is total dietary Fat Intake. OBJECTIVE The aim was to evaluate the association between total Fat Intake and Fat subtypes with the risk of CVD (myocardial infarction, stroke, or death from cardiovascular causes) and cardiovascular and all-cause death. We also examined the hypothetical effect of the isocaloric substitution of one macronutrient for another. DESIGN We prospectively studied 7038 participants at high CVD risk from the PREvencion con DIeta MEDiterranea (PREDIMED) study. The trial was conducted from 2003 to 2010, but the present analysis was based on an expanded follow-up until 2012. At baseline and yearly thereafter, total and specific Fat subtypes were repeatedly measured by using validated food-frequency questionnaires. Time-dependent Cox proportional hazards models were used. RESULTS After 6 y of follow-up, we documented 336 CVD cases and 414 total deaths. HRs (95% CIs) for CVD for those in the highest quintile of total Fat, monounsaturated Fatty acid (MUFA), and polyunsaturated Fatty acid (PUFA) Intake compared with those in the lowest quintile were 0.58 (0.39, 0.86), 0.50 (0.31, 0.81), and 0.68 (0.48, 0.96), respectively. In the comparison between extreme quintiles, higher saturated Fatty acid (SFA) and trans-Fat Intakes were associated with 81% (HR: 1.81; 95% CI: 1.05, 3.13) and 67% (HR: 1.67; 95% CI: 1.09, 2.57) higher risk of CVD. Inverse associations with all-cause death were also observed for PUFA and MUFA Intakes. Isocaloric replacements of SFAs with MUFAs and PUFAs or trans Fat with MUFAs were associated with a lower risk of CVD. SFAs from pastries and processed foods were associated with a higher risk of CVD. CONCLUSIONS Intakes of MUFAs and PUFAs were associated with a lower risk of CVD and death, whereas SFA and trans-Fat Intakes were associated with a higher risk of CVD. The replacement of SFAs with MUFAs and PUFAs or of trans Fat with MUFAs was inversely associated with CVD. This trial was registered at www.controlled-trials.com as ISRCTN 35739639.
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apoa5 gene variation modulates the effects of dietary Fat Intake on body mass index and obesity risk in the framingham heart study
Journal of Molecular Medicine, 2007Co-Authors: Dolores Corella, Chaoqiang Lai, Serkalem Demissie, Adrienne L Cupples, Alisa K Manning, Katherine L Tucker, Jose M OrdovasAbstract:Diet is an important environmental factor interacting with our genes to modulate the likelihood of developing lipid disorders and, consequently, cardiovascular disease risk. Our objective was to study whether dietary Intake modulates the association between APOA5 gene variation and body weight in a large population-based study. Specifically, we have examined the interaction between the APOA5–1131T>C and 56C>G (S19W) polymorphisms and the macronutrient Intake (total Fat, carbohydrate, and protein) in their relation to the body mass index (BMI) and obesity risk in 1,073 men and 1,207 women participating in the Framingham Offspring Study. We found a consistent and statistically significant interaction between the −1131T>C single-nucleotide polymorphism (SNP; but not the 56C>G) and total Fat Intake for BMI. This interaction was dose-dependent, and no statistically significant heterogeneity by gender was detected. In subjects homozygous for the −1131T major allele, BMI increased as total Fat Intake increased. Conversely, this increase was not present in carriers of the −1131C minor allele. Accordingly, we found significant interactions in determining obesity and overweight risks. APOA5–1131C minor allele carriers had a lower obesity risk (OR, 0.61, 95%; CI, 0.39–0.98; P = 0.032) and overweight risk (OR, 0.63, 95%; CI, 0.41–0.96; P = 0.031) compared with TT subjects in the high Fat Intake group (≥30% of energy ) but not when Fat Intake was low (OR, 1.16, 95%; CI, 0.77–1.74; P = 0.47 and OR = 1.15, 95%; CI, 0.77–1.71; P = 0.48) for obesity and overweight, respectively). When specific Fatty acid groups were analyzed, monounsaturated Fatty acids showed the highest statistical significance for these interactions. In conclusion, the APOA5–1131T>C SNP, which is present in approximately 13% of this population, modulates the effect of Fat Intake on BMI and obesity risk in both men and women.
Joann E Manson - One of the best experts on this subject based on the ideXlab platform.
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abstract mp050 changes in dietary Fat Intake and long term weight change in us women and men
Circulation, 2017Co-Authors: Xiaoran Liu, Deirdre K Tobias, Dong D Wang, Joann E MansonAbstract:Introduction: The role of dietary Fat Intake in body weight regulation remains controversial and few studies have examined long-term changes in types of dietary Fat and weight change in longitudina...
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dietary Fat Intake and risk of coronary heart disease in women 20 years of follow up of the nurses health study
American Journal of Epidemiology, 2005Co-Authors: Joann E MansonAbstract:The authors examined the associations of dietary Fat and specific types of Fat with risk of coronary heart disease (CHD) among 78,778 US women initially free of cardiovascular disease and diabetes in 1980. They documented 1,766 incident CHD cases (including 1,241 nonFatal myocardial infarctions and 525 CHD deaths) during 20 years of follow-up. Polyunsaturated Fat Intake was inversely associated with CHD risk (multivariate relative risk (RR) for the highest vs. the lowest quintile 5 0.75, 95% confidence interval (CI): 0.60, 0.92; ptrend 5 0.004), whereas transFat Intake was associated with an elevated risk of CHD (RR 5 1.33, 95% CI: 1.07, 1.66; ptrend 5 0.01). The associations between Intakes of polyunsaturated Fat and trans-Fat with CHD risk were most evident among women younger than age 65 years (for polyunsaturated Fat, RR 5 0.66, 95% CI: 0.50, 0.85; ptrend 5 0.002 and for transFat, RR 5 1.50, 95% CI: 1.13, 2.00; ptrend 5 0.01). The inverse association between polyunsaturated Fat Intake and CHD risk was strongest among women whose body mass index was 25 kg/m 2 . Findings continue to support an inverse relation between polyunsaturated Fat Intake and CHD risk, particularly among younger or overweight women. In addition, trans-Fat Intake was associated with increased risk of CHD, particularly for younger women. coronary disease; Fatty acids; risk factors
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interaction between a peroxisome proliferator activated receptor γ gene polymorphism and dietary Fat Intake in relation to body mass
Human Molecular Genetics, 2003Co-Authors: Asli Memisoglu, Joann E Manson, Walter C Willett, Susan E Hankinson, Immaculata De Vivo, David J HunterAbstract:The peroxisome proliferator-activated receptor c (PPARc) is a critical regulator of adipogenesis. PPARc þ/� mice are resistant to high-Fat diet-induced obesity and thus PPARc may mediate physiological responses to dietary Fat in other mammals. The aim of this study was to determine whether the human PPARc proline to alanine substitution polymorphism (Pro12Ala) modifies the association between dietary Fat and adiposity and plasma lipids. Subjects (n ¼ 2141) were controls selected for three case–control studies nested within the Nurses’ Health Study, a large ongoing prospective cohort study. Associations between Intake of total Fat, Fat subtypes and BMI were different in PPARc 12Ala variant allele-carriers compared with non-carriers. Among homozygous wild-type Pro/Pro individuals, those in the highest quintile of total Fat Intake, had significantly higher mean body mass index (BMI) compared with those in the lowest quintile (27.3 versus 25.4 kg/m 2 , respectively; P-trend < 0.0001) whereas among 12Ala variant allele-carriers there was no significant trend observed between dietary Fat Intake and BMI (P-trend ¼ 0.99; P-interaction ¼ 0.003). In contrast, Intake of monounsaturated Fat was not associated with BMI among homozygous wild-type women but was inversely associated with BMI among 12Ala variant allele-carriers (mean in lowest quintile ¼ 27.6 versus mean in highest quintile ¼ 25.5 kg/m 2 ; P-trend ¼ 0.006; P-interaction ¼ 0.003). The relationship between dietary Fat Intake and plasma lipid concentrations also differed according to PPARc genotype. These data suggest that PPARc genotype is an important factor in physiological responses to dietary Fat in humans.
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dietary Fat Intake and risk of type 2 diabetes in women
The American Journal of Clinical Nutrition, 2001Co-Authors: Jorge Salmeron, Meir J Stampfer, Joann E Manson, Graham A Colditz, Eric B Rimm, Walter C WillettAbstract:Background: The long-term relations between specific types of dietary Fat and risk of type 2 diabetes remain unclear. Objective: Our objective was to examine the relations between dietary Fat Intakes and the risk of type 2 diabetes. Design: We prospectively followed 84204 women aged 34–59 y with no diabetes, cardiovascular disease, or cancer in 1980. Detailed dietary information was assessed at baseline and updated in 1984, 1986, and 1990 by using validated questionnaires. Relative risks of type 2 diabetes were obtained from pooled logistic models adjusted for nondietary and dietary covariates. Results: During 14 y of follow-up, 2507 incident cases of type 2 diabetes were documented. Total Fat Intake, compared with equivalent energy Intake from carbohydrates, was not associated with risk of type 2 diabetes; for a 5% increase in total energy from Fat, the relative risk (RR) was 0.98 (95% CI: 0.94, 1.02). Intakes of saturated or monounsaturated Fatty acids were also not significantly associated with the risk of diabetes. However, for a 5% increase in energy from polyunsaturated Fat, the RR was 0.63 (0.53, 0.76; P < 0.0001) and for a 2% increase in energy from trans Fatty acids the RR was 1.39 (1.15, 1.67; P = 0.0006). We estimated that replacing 2% of energy from trans Fatty acids isoenergetically with polyunsaturated Fat would lead to a 40% lower risk (RR: 0.60; 95% CI: 0.48, 0.75). Conclusions: These data suggest that total Fat and saturated and monounsaturated Fatty acid Intakes are not associated with risk of type 2 diabetes in women, but that trans Fatty acids increase and polyunsaturated Fatty acids reduce risk. Substituting nonhydrogenated polyunsaturated Fatty acids for trans Fatty acids would likely reduce the risk of type 2 diabetes substantially.
Walter C Willett - One of the best experts on this subject based on the ideXlab platform.
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dairy Fat Intake and risk of type 2 diabetes in 3 cohorts of us men and women
The American Journal of Clinical Nutrition, 2019Co-Authors: Andres Ardisson V Korat, Walter C Willett, Qi Sun, Bernard Rosner, Frank M SacksAbstract:Background Previous studies have examined dairy products with various Fat contents in relation to type 2 diabetes (T2D) risk, although data regarding dairy Fat Intake per se are sparse. Objectives We aimed to evaluate the association between dairy Fat Intake and risk of T2D in 3 prospective cohorts. We also examined associations for isocalorically replacing dairy Fat with other macronutrients. Methods We prospectively followed 41,808 men in the Health Professionals Follow-Up Study (HPFS; 1986-2012), 65,929 women in the Nurses' Health Study (NHS; 1984-2012), and 89,565 women in the NHS II (1991-2013). Diet was assessed quadrennially using validated FFQs. Fat Intake from dairy products and other relevant sources was expressed as percentage of total energy. Self-reported incident T2D cases were confirmed using validated supplementary questionnaires. Time-dependent Cox proportional hazards regression was used to estimate the HR for dairy Fat Intake and T2D risk. Results During 4,219,457 person-years of follow-up, we documented 16,511 incident T2D cases. Dairy Fat was not associated with risk of T2D when compared with calories from carbohydrates (HR for extreme quintiles: 0.98; 95% CI: 0.95, 1.02). Replacing 5% of calories from dairy Fat with other sources of animal Fat or carbohydrate from refined grains was associated with a 17% (HR: 1.17; 95% CI: 1.13, 1.21) and a 4% (HR: 1.04; 95% CI: 1.00, 1.08) higher risk of T2D, respectively. Conversely, a 5% calorie replacement with carbohydrate from whole grains was associated with a 7% lower risk of T2D (HR: 0.93; 95% CI: 0.88, 0.98). Conclusions Dairy Fat Intake was not associated with T2D risk in these cohort studies of US men and women when compared with calories from carbohydrate. Replacing dairy Fat with carbohydrates from whole grains was associated with lower risk of T2D. Replacement with other animal Fats or refined carbohydrates was associated with higher risk.
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interaction between a peroxisome proliferator activated receptor γ gene polymorphism and dietary Fat Intake in relation to body mass
Human Molecular Genetics, 2003Co-Authors: Asli Memisoglu, Joann E Manson, Walter C Willett, Susan E Hankinson, Immaculata De Vivo, David J HunterAbstract:The peroxisome proliferator-activated receptor c (PPARc) is a critical regulator of adipogenesis. PPARc þ/� mice are resistant to high-Fat diet-induced obesity and thus PPARc may mediate physiological responses to dietary Fat in other mammals. The aim of this study was to determine whether the human PPARc proline to alanine substitution polymorphism (Pro12Ala) modifies the association between dietary Fat and adiposity and plasma lipids. Subjects (n ¼ 2141) were controls selected for three case–control studies nested within the Nurses’ Health Study, a large ongoing prospective cohort study. Associations between Intake of total Fat, Fat subtypes and BMI were different in PPARc 12Ala variant allele-carriers compared with non-carriers. Among homozygous wild-type Pro/Pro individuals, those in the highest quintile of total Fat Intake, had significantly higher mean body mass index (BMI) compared with those in the lowest quintile (27.3 versus 25.4 kg/m 2 , respectively; P-trend < 0.0001) whereas among 12Ala variant allele-carriers there was no significant trend observed between dietary Fat Intake and BMI (P-trend ¼ 0.99; P-interaction ¼ 0.003). In contrast, Intake of monounsaturated Fat was not associated with BMI among homozygous wild-type women but was inversely associated with BMI among 12Ala variant allele-carriers (mean in lowest quintile ¼ 27.6 versus mean in highest quintile ¼ 25.5 kg/m 2 ; P-trend ¼ 0.006; P-interaction ¼ 0.003). The relationship between dietary Fat Intake and plasma lipid concentrations also differed according to PPARc genotype. These data suggest that PPARc genotype is an important factor in physiological responses to dietary Fat in humans.
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dietary Fat Intake and risk of type 2 diabetes in women
The American Journal of Clinical Nutrition, 2001Co-Authors: Jorge Salmeron, Meir J Stampfer, Joann E Manson, Graham A Colditz, Eric B Rimm, Walter C WillettAbstract:Background: The long-term relations between specific types of dietary Fat and risk of type 2 diabetes remain unclear. Objective: Our objective was to examine the relations between dietary Fat Intakes and the risk of type 2 diabetes. Design: We prospectively followed 84204 women aged 34–59 y with no diabetes, cardiovascular disease, or cancer in 1980. Detailed dietary information was assessed at baseline and updated in 1984, 1986, and 1990 by using validated questionnaires. Relative risks of type 2 diabetes were obtained from pooled logistic models adjusted for nondietary and dietary covariates. Results: During 14 y of follow-up, 2507 incident cases of type 2 diabetes were documented. Total Fat Intake, compared with equivalent energy Intake from carbohydrates, was not associated with risk of type 2 diabetes; for a 5% increase in total energy from Fat, the relative risk (RR) was 0.98 (95% CI: 0.94, 1.02). Intakes of saturated or monounsaturated Fatty acids were also not significantly associated with the risk of diabetes. However, for a 5% increase in energy from polyunsaturated Fat, the RR was 0.63 (0.53, 0.76; P < 0.0001) and for a 2% increase in energy from trans Fatty acids the RR was 1.39 (1.15, 1.67; P = 0.0006). We estimated that replacing 2% of energy from trans Fatty acids isoenergetically with polyunsaturated Fat would lead to a 40% lower risk (RR: 0.60; 95% CI: 0.48, 0.75). Conclusions: These data suggest that total Fat and saturated and monounsaturated Fatty acid Intakes are not associated with risk of type 2 diabetes in women, but that trans Fatty acids increase and polyunsaturated Fatty acids reduce risk. Substituting nonhydrogenated polyunsaturated Fatty acids for trans Fatty acids would likely reduce the risk of type 2 diabetes substantially.
Ronald M Krauss - One of the best experts on this subject based on the ideXlab platform.
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cnr1 genotype influences hdl cholesterol response to change in dietary Fat Intake
PLOS ONE, 2012Co-Authors: Heidi J Silver, Ronald M Krauss, Kevin D Niswender, Charles D Keil, Lan Jiang, Qiping Feng, Sally Chiu, Russell A WilkeAbstract:Background Success in further reducing the burden of cardiovascular disease (CVD) is threatened by the increasing prevalence of obesity-related atherogenic dyslipidemia. HDL-cholesterol (HDL-C) level is inversely correlated with CVD risk; each 1 mg/dl decrease in HDL-C is associated with a 6% reduction in risk. We previously showed that a common CNR1 haplotype, H3 (frequency 20%), is protective against the reduction in HDL-C that typically accompanies weight gain. In the present study, we extend that observation by reporting the effect of CNR1 haplotype on HDL-C response to modification of dietary Fat Intake in weight maintenance and weight loss.
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change in dietary saturated Fat Intake is correlated with change in mass of large low density lipoprotein particles in men
The American Journal of Clinical Nutrition, 1998Co-Authors: Darlene M Dreon, Harriett A Fernstrom, Hannia Campos, Patricia J Blanche, Paul T Williams, Ronald M KraussAbstract:We tested whether nutrient Intakes estimated from 4-d diet records were associated with plasma lipoprotein subclasses in 103 men who were randomly assigned to a low-Fat (24% Fat) and a high-Fat (46% Fat) diet for 6 wk each in a crossover design. Postheparin plasma lipoprotein lipase (LPL) and hepatic lipase (HL) activities were also determined in a subset of 43 men. Changes in Intake (ie, high Fat minus low Fat) of total saturated Fatty acids, as well as myristic (14:0) and palmitic (16:0) acids, were positively correlated (P < 0.01) with increases in mass of large LDL particles [measured by analytic ultra-centrifugation as mass of lipoproteins of flotation rate (Sf) 7-12] and with LDL peak particle diameter and flotation rate, but not with changes in LDL-cholesterol concentration. Changes in total saturated Fatty acids as well as myristic and palmitic acids were also inversely associated with changes in HL activity (P < 0.05). With the high-Fat diet only, variation in dietary total saturated Fatty acid Intake was inversely correlated (P < 0.01) with concentrations of small, dense LDL of Sf 0-5. This correlation was significant specifically for myristic acid (P < 0.001). Stearic acid (18:0), monounsaturates, and polyunsaturates showed no significant associations with lipoprotein concentrations. These data indicate that a high saturated Fat Intake (especially 14:0 and 16:0) is associated with increased concentrations of larger, cholesterol-enriched LDL and this occurs in association with decreased HL activity.