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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

TAYYEM, Reema F et al. Fat intake and the risk of coronary heart disease among Jordanians. Nutr. Hosp. [online]. 2020, vol.37, n.2, pp.313-320.  Epub 03-Ago-2020. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.02761.

Introduction:

dietary fat has been reported as one of the significant risk factors in the development of cardiovascular diseases (CVD).

Objective:

this study aimed at assessing the possible association between fat intake and CVD.

Methods:

the present case-control study was conducted in the center of coronary angiography. Three-hundred and ninety nine patients who referred for elective coronary angiography with clinical suspicion of coronary artery disease were enrolled. Dietary data were collected from each patient using an interview-based food frequency questionnaire.

Results:

the findings of the present study revealed no significant differences between cases and controls regarding the intake of all types of fat either before or after energy adjustment. For both cases and controls the percentage of fat intake from total energy and the intakes of polyunsaturated and monounsaturated fats, cholesterol, omega-6 and omega-3 were within the recommended amounts. The intake of all fat types (except trans-fat) was not associated with the risk of developing CVD. Trans-fat intake in the second and third quartile increased the risk of CVD by OR 1.86 (95 % CI: 1.03-3.34) and 2.01 (95 % CI: 1.12-3.60), respectively.

Conclusions:

while trans-fats may be significantly associated with the development of CVD in the first two quartiles, no association has been detected with other fat types.

Palabras clave : Saturated fat; Trans-fats; Cholesterol; Monounsaturated fats; Polyunsaturated fats and CVD.

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