<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112020000300013</article-id>
<article-id pub-id-type="doi">10.20960/nh.02761</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Fat intake and the risk of coronary heart disease among Jordanians]]></article-title>
<article-title xml:lang="es"><![CDATA[La ingesta de grasas y el riesgo de enfermedad coronaria de los jordanos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tayyem]]></surname>
<given-names><![CDATA[Reema F]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Al-Shudifat]]></surname>
<given-names><![CDATA[Abdel-Ellah]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hammad]]></surname>
<given-names><![CDATA[Shatha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Agraib]]></surname>
<given-names><![CDATA[Lana M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Azab]]></surname>
<given-names><![CDATA[Mohammed]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bawadi]]></surname>
<given-names><![CDATA[Hiba]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Jordan Faculty of Agriculture Department of Nutrition and Food Technology]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Jordan</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hashemite University Faculty of Medicine Prince Hamza Hospital]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Jordan</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Qatar University College of Health Sciences QU-Health]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Qatar</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>37</volume>
<numero>2</numero>
<fpage>313</fpage>
<lpage>320</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112020000300013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112020000300013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112020000300013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: se ha establecido que la grasa en la dieta es uno de los factores de riesgo significativos en el desarrollo de enfermedades cardiovasculares (ECV).  Objetivo: este estudio tuvo como objetivo evaluar la posible asociación entre la ingesta de grasa y la ECV.  Métodos: el presente estudio de casos y controles se realizó en el centro de la angiografía coronaria. Se inscribieron 399 pacientes que fueron remitidos para una angiografía coronaria electiva con sospecha clínica de enfermedad coronaria. Los datos dietéticos se obtuvieron de cada paciente mediante un cuestionario de frecuencia de alimentos basado en entrevistas.  Resultados: los hallazgos del presente estudio no revelaron diferencias significativas entre los casos y los controles con respecto a la ingesta de todos los tipos de grasa, ya sea antes o después del ajuste de energía. Para ambos casos y controles, el porcentaje de ingesta de grasas de la energía total y las ingestas de grasas poliinsaturadas y monoinsaturadas, colesterol, omega-6 y omega-3 se encuentran dentro de las cantidades recomendadas. La ingesta de todos los tipos de grasa (excepto las grasas trans) no se asoció con el riesgo de desarrollar ECV. La ingesta de grasas trans en el segundo y tercer cuartil aumentó el riesgo de ECV en OR 1,86 (IC 95 %: 1,03-3,34) y 2,01 (IC 95 %: 1,12-3,60), respectivamente.  Conclusiones: si bien las grasas trans pueden estar asociadas significativamente con el desarrollo de ECV en los dos primeros cuartiles, no se ha detectado asociación con otros tipos de grasa.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Saturated fat]]></kwd>
<kwd lng="en"><![CDATA[Trans-fats]]></kwd>
<kwd lng="en"><![CDATA[Cholesterol]]></kwd>
<kwd lng="en"><![CDATA[Monounsaturated fats]]></kwd>
<kwd lng="en"><![CDATA[Polyunsaturated fats and CVD]]></kwd>
<kwd lng="es"><![CDATA[Grasa saturada]]></kwd>
<kwd lng="es"><![CDATA[Grasas trans]]></kwd>
<kwd lng="es"><![CDATA[Colesterol]]></kwd>
<kwd lng="es"><![CDATA[Grasas monoinsaturadas]]></kwd>
<kwd lng="es"><![CDATA[Grasas poliinsaturadas y CVD]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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