Fluidity of the dietary fatty acid profile and risk of coronary heart disease and ischemic stroke: results from the EPIC-Netherlands cohort study

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http://www.nmcd-journal.com/article/S0939-4753(17)30129-1/fulltext?rss=yes

I. SluijsCorrespondence information about the author I. SluijsEmail the author I. Sluijs

,

J. Praagman

,

J.M.A. Boer

,

W.M.M. Verschuren

,

Y.T. van der Schouw

DOI: http://dx.doi.org/10.1016/j.numecd.2017.06.008

Highlights

• •This is the first study that investigated whether diets high in fluid fatty acids, either in relative terms (i.e. diets with a low lipophilic index, LI), or in combination with the quantity of fatty acids consumed (lipophilic load, LL), relate to the risk of cardiovascular disease among a European population.
• •In a Dutch population that typically consumes diets high in saturated fatty acids and low in polyunsaturated fatty acids, neither the overall fluidity of the dietary fatty acids consumed (LI), nor the combination of overall fluidity and amount of the dietary fatty acids consumed (LL) related to future risk of CHD or ischemic stroke.
• •Dietary LI and LL calculated in observational studies may have limited added value above original fatty acid classes and food sources in establishing the relation of fatty acid consumption with CVD.

Abstract

Background and aims

The fluidity of dietary fatty acids consumed has been suggested to inversely affect coronary heart disease (CHD) risk. Lipophilic index (LI) represents overall fluidity of the dietary fatty acid profile. Lipophilic load (LL) represents a combination of overall fluidity and absolute intake of dietary fatty acids. We investigated the relations of dietary LI and LL with risk of CHD and ischemic stroke (iStroke).

Methods and results

We used data from the prospective EPIC-NL study, including 36,520 participants aged 20-70 years. LI and LL were calculated using dietary intake data estimated with a validated FFQ. Incident CHD (n=2348) and iStroke (n=479) cases were obtained through linkage to national registers during 15 years follow-up. LI and LL were not associated with CHD risk (HRs_{highest-versus-lowest-quartiles} : 0.93 [95%CI: 0.83, 1.04], and 0.92 [95%CI: 0.79, 1.07], respectively), and neither with iStroke risk (HRs 1.15 (95%CI: 0.89, 1.48), and 0.98 (95%CI: 0.70, 1.38), respectively). Original fatty acid classes (SFA, MUFA and PUFA), and LI and LL stratified by these fatty acid classes, were overall not related to CHD and ischemic stroke either.

Conclusions

In this Dutch population, neither the overall fluidity of the dietary fatty acid profile (LI), nor the combined fluidity and amount of fatty acids consumed (LL) were related to CHD or iStroke risk. Dietary LI and LL may have limited added value above original fatty acid classes and food sources in establishing the relation of fatty acid consumption with CVD.