Dietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Study of Atherosclerosis

摘要: Background: Although dietary recommendations have focused on restricting saturated fat (SF) consumption to reduce cardiovascular disease (CVD) risk, evidence from prospective studies has not supported a strong link between total SF intake and CVD events. An understanding of whether food sources influence these relations may provide new insights. Objective: We investigated the association different incidence events in multiethnic population. Design: Participants who were 45‐84 y old at baseline (n = 5209) followed 2000 2010. Diet was assessed by using 120item food-frequency questionnaire. (316 cases) during follow-up visits. Results: After adjustment for demographics, lifestyle, confounders, higher dairy associated with lower risk [HR (95% CI) +5 g/d +5% energy SF: 0.79 (0.68, 0.92) 0.62 (0.47, 0.82), respectively]. In contrast, meat greater 1.26 (1.02, 1.54) 1.48 (0.98, 2.23), The substitution 2% 25% CI): 0.75 (0.63, 0.91)]. No associations observed plant or butter but ranges intakes narrow. Conclusion: Associations health depend foodspecific fatty acids other nutrient constituents foods that contain SF, addition SF. Am J Clin Nutr doi: 10.3945/ajcn. 112.037770.