Individual saturated fatty acids and nonfatal acute myocardial infarction in Costa Rica
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| Autores: | , , , |
|---|---|
| Formato: | artículo original |
| Fecha de Publicación: | 2003 |
| Descripción: | Background: Epidemiological studies on the effect of individual saturated fatty acids (SFAs) on cardiovascular disease, especially in developing countries with different dietary patterns, are scarce. Objective: To determine the risk of nonfatal acute myocardial infarction (MI) associated with consumption of individual SFAs and their food sources in Costa Rica. Design: The cases (n ¼ 485) were survivors of a first acute MI and were matched by age, sex and area of residence to population controls (n ¼ 508). Data on anthropometrical measurements, lifestyle and diet were collected using interviewer-administered questionnaires. Results: In analyses adjusted for confounders, consumption of total and individual SFAs was associated with an increased risk of MI. The odds ratio (OR) (95% confidence intervals) for 1% increase in energy from total saturated fat was 1.12 (1.03-1.21) while it was 1.51 (1.03-2.22) for lauric acid þ myristic acid, 1.14 (1.01-1.30) for palmitic acid and 2.00 (1.34-3.00) for stearic acid.Although lauric and myristic acids were associated with increased risk of MI, they were consumed in small amounts and most of the saturated fat (87%) came from palmitic and stearic acids, which derived mainly from red meat and fried foods. Consumption of cheese (1-2 vs 0 servings/day) was associated with increased risk of MI (OR ¼ 3.07; 95% confidence interval: 1.74-5.39; P for trend o0.0001), while consumption of low-fat milk was not. Conclusion: Increased consumption of total and individual SFAs is associated with increased risk of MI. Lauric, myristic and stearic acids were more potent than palmitic acid. |
| País: | Kérwá |
| Institución: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/80988 |
| Acceso en línea: | https://www.nature.com/articles/1601709 https://hdl.handle.net/10669/80988 |
| Palabra clave: | Diet Fatty acids Coronary disease Risk factors Epidemiology |