Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study

Abstract

Background: Dietary fats have been variably associated with the risk of cardiovascular disease. The aim of our study was to evaluate the association between everyday mainly used dietary fats in cooking and as seasoning and hemodynamic and lipid parameters. Methods: For this study, we selected from the Brisighella Heart Study cohort subjects who were not treated with antihypertensive drugs and report with certainty their daily mean intake of dietary fats in cooking and as seasoning. Depending on the main source of dietary fat, the involved subjects were classified as prevalent extra-virgin olive oil (EVO) users, prevalent corn oil users, prevalent users of different vegetable oils and prevalent animal fat users, and we compared their characteristics. Results: Everyday consumption of EVO as a main seasoning and cooking fat source was significantly associated to lower body mass index, visceral adiposity index, blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users. Corn oil users also had lower blood pressure, arterial stiffness, and cholesterolemia, when compared with predominantly animal fat users, as well. In particular, in an age and systolic blood pressure adjusted model, the predictors of carotid-femoral pulse wave velocity were the prevalent use of EVO (RR = 0.84, 95% CI 0.67–0.94 vs. other prevalent fat sources), LDL-Cholesterol (RR = 1.12, 95% CI 1.02–1.42), serum uric acid (RR = 1.21, 95% CI 1.09–1.54) and estimated GFR (RR = 0.77, 95% CI 0.59–0.99). Conclusions: According to our findings, the choice of everyday seasoning and cooking fat is associated with a different metabolic and haemodynamic pattern.

COVID-19-Related Quarantine Effect on Dietary Habits in a Northern Italian Rural Population: Data from the Brisighella Heart Study

“…The citizens of Brisighella are periodically solicited by educational messages on healthy lifestyle as part of the BHS; then, we might have underestimated the impact of quarantine on dietary habits of our respondents [ 18 ]. Moreover, our observations could not be directly inferred for other populations, as suggested by the results of other studies conducted in different contexts [ 23 ].…”

“…The study has been carried out in agreement with the Declaration of Helsinki. Its protocol—previously described elsewhere—was approved by the institutional ethical board of the University Hospital of Bologna (Code: BrixFollow-up_1972–2024) and all involved a signed informed consent form at entry from the subjects [ 18 ].…”

Laboratory and Instrumental Risk Factors Associated with a Sudden Cardiac Death Prone ECG Pattern in the General Population: Data from the Brisighella Heart Study

“…The survey enrolled individuals from BHS who belong to a culturally and dietary homogeneous community that may not be fully representative of the general population. In fact, the mean intake of proteins and animal saturated fats is quite elevated in this area due to the local food culture, despite some educational intervention on the general population [ 26 , 27 ]. Then, the sample size of the high-risk subgroup is relatively small, though representative of the full cohort, and consequently did not allow sub-analyses by age classes or other subgroups.…”

The Relationship Between Dietary Choices and Health and Premature Vascular Ageing

“…Dietary saturated animal fats have been associated with cardiovascular risk. Prevalent vegetable oil users, especially Dietary Choices and Vascular Ageing extra-virgin olive oil and corn oil, have lower arterial stiffness compared to prevalent animal fat users in a study including the Brisighella Heart Study cohort subjects, besides lower body mass index, visceral adiposity index, blood pressure, and cholesterol level [45]. Not all studies reported endothelial dysfunction and increased arterial stiffness due to saturated fatty acids [46].…”