Saturated fatty acid type, particularly carbon chain-length, demonstrated an association with the risk for myocardial infarction (MI), according to new study results.
Researchers for this cohort study, published in the International Journal of Cardiology, looked at data from 22,050 participants from EPIC-Norfolk (UK) and 53,375 from EPIC-Denmark in the study. Saturated fatty acid intake was assessed through questionnaires, and Cox regression analysis was employed to estimate associations between individual saturated fatty acids and MI risk. Median follow-up time was 18.8 years for the EPIC-Norfolk cohort and 13.6 years for the EPIC-Denmark cohort.
— Tamar Haspel (@TamarHaspel) January 29, 2019
Replacing fat-rich meat products with comparable plant-based foods good for heart, high-fat dairy can remain on the menu. Epidemiology with a hmm-factor. https://t.co/GH51kpGNhb https://t.co/9FMNDu8csf
According to the results, 1,204 MI events occurred in the EPIC-Norfolk cohort and 2,260 in the EPIC-Denmark cohort. Following multivariate adjustment, lauric acid and myristic acid were both inversely associated with MI risk in the EPIC-Denmark cohort (HR for Upper vs. Lowest Quartile=0.80; 95% CI, 0.66 to 0.96 for both saturated fatty acids). In addition, the researchers reported that the substitution of palmitic acid and stearic acid with plant proteins resulted in reduced risk for MI. They did not report these associations in the EPIC-Norfolk cohort.
“Our study only allowed us to draw conclusions on the level of associations between saturated fatty acids and the development of myocardial infarction,” Ivonne Sluijs, PhD, of the Julius Center for Health Sciences and Primary Care at Utrecht University, The Netherlands, said in a press release. “We do not know whether those fatty acids are actually the cause of differences between the occurrences of myocardial infarction we observed.”
— Nick Krontiris (@nick_krontiris) December 1, 2018
“The study is applaudable for its large size, prospective cohort study design, and detailed assessment of diet and lifestyle factors. In addition, it is among the few studies that specifically examined individual saturated fatty acids in relation to coronary heart disease risk and compared with different macronutrients,” Jun Li, MD, PhD, and Qi Sun, MD, ScD, both at the Harvard T.H. Chan School of Public Health, Boston, wrote in an accompanying editorial.
Consumption of longer-chain saturated fatty acids increased the risk of myocardial infarction in a UK and a Danish cohort. @secardiologia @SACardiologia https://t.co/F9nkvxQ7uJ pic.twitter.com/bG3lQkYUYY
— Javier Torres (@JTLLERGO) October 22, 2018