Eighteen‑carbon trans fatty acids and inflammation in the context of atherosclerosis

Valenzuela, Carina; Baker, Ella J.; Miles, Elizabeth A.; Calder, Philip C.

doi:10.1016/j.plipres.2019.101009

Cited by 42 publications

(37 citation statements)

References 136 publications

(131 reference statements)

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“…The progress of frying deteriorates oils through oxidation and hydrogenation, leading to an increase of trans fatty acids [ 44 ]. Trans fatty acids can aggravate inflammation and endothelial dysfunction, increasing the risk of CVD mortality [ 45 ]. Fish high in salt during cooking can increase the risk of CVD through increasing production of reactive oxygen species and oxidative stress, which contribute to impaired vascular function [ 46 , 47 ].…”

Section: Discussionmentioning

confidence: 99%

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

et al. 2021

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Previous epidemiological studies have investigated the association of fish and marine n-3 polyunsaturated fatty acids (n-3 PUFA) consumption with cardiovascular disease (CVD) mortality risk. However, the results were inconsistent. The purpose of this meta-analysis is to quantitatively evaluate the association between marine n-3 PUFA, fish and CVD mortality risk with prospective cohort studies. A systematic search was performed on PubMed, Web of Science, Embase and MEDLINE databases from the establishment of the database to May 2021. A total of 25 cohort studies were included with 2,027,512 participants and 103,734 CVD deaths. The results indicated that the fish consumption was inversely associated with the CVD mortality risk [relevant risk (RR) = 0.91; 95% confidence intervals (CI) 0.85−0.98]. The higher marine n-3 PUFA intake was associated with the reduced risk of CVD mortality (RR = 0.87; 95% CI: 0.85–0.89). Dose-response analysis suggested that the risk of CVD mortality was decreased by 4% with an increase of 20 g of fish intake (RR = 0.96; 95% CI: 0.94–0.99) or 80 milligrams of marine n-3 PUFA intake (RR = 0.96; 95% CI: 0.94–0.98) per day. The current work provides evidence that the intake of fish and marine n-3 PUFA are inversely associated with the risk of CVD mortality.

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Section: Discussionmentioning

confidence: 99%

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

et al. 2021

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“…Higher scores of the DQI result in higher intake of saturated and trans fat [35]. The previous evidence suggested an association between trans fatty acid intake and impaired lipid profiles as well as abdominal obesity [52][53][54]. Furthermore, higher scores of DQI indicate more consumption of sweet products and simple carbohydrates from refined sources.…”

Section: Discussionmentioning

confidence: 99%

Longitudinal association between an overall diet quality index and latent profiles of cardiovascular risk factors: results from a population based 13-year follow up cohort study

et al. 2021

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Background Cardiovascular diseases (CVDs) are associated with an unhealthy lifestyle, including poor diet. Indices reflecting the overall quality of diets are more effective than single food or nutrient-based approaches in clarifying the diet disease relationship. The present study aims to use latent variable modeling to examine the longitudinal joint relationships between the latent profiles of CVDs risk factors and the diet quality index (DQI). Methods A total of 4390 Iranian adults aged 35 and older within the framework of the Isfahan Cohort Study were included in the current secondary analysis. DQI focused on food groups, including fast foods, sweets, vegetables, fruits, fats, and proteins, based on a validated food frequency questionnaire. The score of DQI has a range between 0 (indicating healthy and high diet quality) and 2 (indicating unhealthy and low diet quality). Blood pressure (BP), anthropometric measurements, blood glucose, serum lipids, and high-sensitivity C-Reactive Protein (hs-CRP) were measured according to standard protocols in 2001, 2007, and 2013 to evaluate the profiles of CVDs risk factors. A Bayesian Multidimensional Graded Responses Linear Mixed Model was used for data analysis. Results At baseline, the participants’ mean ± standard deviation age was 50.09 ± 11.21, and 49.5% of them were male. Three latent profiles of CVDs risk factors were derived: (1) Fit Pre-Metabolic Syndrome (FPMS) profile characterized by normal anthropometric indices and some impaired metabolic risk factors; (2) DysLipoproteinemia Central Obese (DLCO) profile with abdominal obesity and impaired low-density lipoprotein cholesterol as well as other normal risk factors; (3) Impaired Laboratory Inflammatory State (ILIS) profile with impaired high-density lipoprotein cholesterol and hs-CRP and other normal risk factors. In general, higher scores of the extracted latent profiles indicated more impaired function in the related risk factors. After controlling for various potential fixed and time-varying confounding variables, a significant positive longitudinal association was found between FPMS, DLCO, and ILIS profiles and DQI (β (95% CrI): 0.26 (0.03,0.51), 0.14 (0.01,0.27), and 0.24 (0.11,0.38), respectively), demonstrating that lower overall diet quality was associated with more impaired function of the related risk factors. Conclusions More adherence to a healthy quality diet is associated with lower levels of all emerging latent profiles of CVDs risk factors. Increasing the knowledge of the community about the importance of the quality of consumed foods may help to prevent CVDs. It is recommended that further investigations, particularly interventional studies, be conducted to confirm our results.

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“…Higher scores of the DQI result in higher intake of saturated and trans fat [35]. The previous evidence suggested an association between trans fatty acid intake and impaired lipid pro les as well as abdominal obesity [49][50][51]. Furthermore, higher scores of DQI indicate more consumption of sweet products and simple carbohydrates from re ned sources.…”

mentioning

confidence: 99%

Longitudinal Association Between an Overall Diet Quality Index and Latent Profiles of Cardiovascular Risk Factors: Results From a Population Based 13-year Follow Up Cohort Study

Nouri

Sadeghi

Mohammadifard

et al. 2020

Preprint

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Background: Cardiovascular diseases (CVDs) have been associated with an unhealthy lifestyle, including poor diet. Indices reflecting the overall quality of diets are more effective than single food or nutrient-based approaches are in clarifying the diet disease relationship. The present study aims to use latent variable modeling to examine the longitudinal joint relationships between the latent profiles of CVDs risk factors and the diet quality index (DQI).Methods: A total of 4390 Iranian adults aged 35 and older within the framework of the Isfahan Cohort Study (ICS) were included in the current secondary analysis. DQI was assessed using a validated food frequency questionnaire. Blood pressure (BP), anthropometric measurements, blood glucose, serum lipids, and high-sensitivity C-Reactive Protein (hs-CRP) were measured according to standard protocols in 2001, 2007, and 2013 to evaluate the profiles of CVDs risk factors. A Bayesian multidimensional Graded Responses Linear Mixed Model was used for data analysis. Results: At baseline, the participants’ mean (SD) age was 50.09(11.21), and 49.5% of them were male. Three latent profiles of CVDs risk factors were derived: (i) Fit Pre-Metabolic Syndrome (FPMS) profile characterized by normal anthropometric indices and some impaired metabolic risk factors; (ii) DysLipoproteinemia Central Obese (DLCO) profile with abdominal obesity and impaired low-density lipoprotein cholesterol as well as other normal risk factors; (iii) Impaired Laboratory Inflammatory State (ILIS) profile with impaired high-density lipoprotein cholesterol and hs-CRP and other normal risk factors. In general, higher scores of the extracted latent profiles indicated more impaired function in the related risk factors. After controlling for various potential fixed and time-varying confounding variables, a significant positive longitudinal association was found between FPMS, DLCO, and ILIS profiles and DQI (β (95% CrI): 0.26 (0.03,0.51), 0.14 (0.01,0.27), and 0.24 (0.11,0.38), respectively), demonstrating that lower overall diet quality was associated with more impaired function of the related risk factors.Conclusions: Diet quality is associated with all emerging profiles of CVDs risk factors. Increasing the knowledge of the community about the importance of the quality of consumed foods may help to prevent CVDs. It is recommended that further investigations, particularly interventional studies, be conducted to confirm our results.

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Eighteen‑carbon trans fatty acids and inflammation in the context of atherosclerosis

Cited by 42 publications

References 136 publications

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

Intake of Fish and Marine n-3 Polyunsaturated Fatty Acids and Risk of Cardiovascular Disease Mortality: A Meta-Analysis of Prospective Cohort Studies

Longitudinal association between an overall diet quality index and latent profiles of cardiovascular risk factors: results from a population based 13-year follow up cohort study

Longitudinal Association Between an Overall Diet Quality Index and Latent Profiles of Cardiovascular Risk Factors: Results From a Population Based 13-year Follow Up Cohort Study

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