The Association between Dietary Fat Quality Indices and the Risk of Cardiovascular Disease: Tehran Lipid and Glucose Study

Zahra  Gaeini; Hanieh  Malmir; Sevda  Alvirdizadeh; Parvin  Mirmiran; Fereidoun  Azizi

doi:10.18502/ijre.v20i4.18872

Zahra Gaeini MSc in Nutrition Science, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Hanieh Malmir MSc in Nutrition Science, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Sevda Alvirdizadeh MSc in Nutrition Science, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Parvin Mirmiran PhD in Nutrition Science, Nutrition and Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Fereidoun Azizi Professor of Internal Medicine and Endocrinology, Endocrine Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran

DOI: https://doi.org/10.18502/ijre.v20i4.18872

Keywords: Fat quality indices, Cardio-vascular disease, Cohort study

Abstract

Background and Objectives: Limited data are available regarding the association between the proportions of dietary fats, calculated in the form of fat quality indices, and cardiovascular disease (CVD). This study aimed to investigate the associations between dietary fat quality indices (FQI) and the risk of CVD among an Iranian adult population.

Methods: In this study, 1849 adults who participated in the third phase of Tehran Lipid and Glucose Study (TLGS) (2006-2008) were selected based on the inclusion criteria and followed up till 2018 (approximately 10 years). Baseline dietary intakes were estimated using a 168-item food frequency questionnaire. Adjusted hazard Ratios (HRs) and 95% confidence intervals (CIs) of CVD were calculated in tertile categories of dietary FQI, including atherogenic, thrombogenic, and health promoting indices, along with ratio of poly-unsaturated fatty acids to saturated fatty acids and ratio of hypo and hypercholesterolemia, using the Cox proportional hazard regression models.

Results: The participants' mean (SD) age was 45.9 (11.0). During the 10.6 years of follow-up, 172 cases of CVD were diagnosed. In the crude model, the risk of CVD was 46% higher in participants in the highest tertile of the thrombogenic index (HR=1.46, 95% CI: 1.00-2.15); however, the association did not remain significant in the adjusted models. In addition, the crude and adjusted models had no significant associations between other dietary fat qualities and CVD risk.

Conclusion: The present study found no significant association between dietary fat quality indices and CVD incidence.