Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study
| Autor: | Elisabetta Rizzoli, Claudio Borghi, Arrigo F G Cicero, Elisa Grandi, Federica Fogacci, Sergio D'Addato, Marilisa Bove |
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| Přispěvatelé: | Cicero AF, Fogacci F, Grandi E, Rizzoli E, Bove M, D’Addato S, Borghi C |
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Male
Rural Population Seasoning Physiology Blood lipids 030204 cardiovascular system & hematology Body Mass Index Cohort Studies 0302 clinical medicine Medicine Nutritional Physiological Phenomena Mass index Cooking 030212 general & internal medicine Pulse wave velocity Adiposity Aged 80 and over Nutrition and Dietetics blood pressure Middle Aged arterial stiffness Cardiovascular Diseases Female epidemiology lcsh:Nutrition. Foods and food supply Adult Risk metabolic parameters cooking fat Adolescent Hypercholesterolemia lcsh:TX341-641 Article Young Adult 03 medical and health sciences Vascular Stiffness epidemiology blood pressure arterial stifness metabolic parameters Humans Olive Oil Aged Animal fat business.industry Hemodynamics cooking fats Lipid Metabolism medicine.disease Dietary Fats Blood pressure Arterial stiffness business Corn oil Food Science |
| Zdroj: | Nutrients Volume 12 Issue 10 Nutrients, Vol 12, Iss 3063, p 3063 (2020) |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu12103063 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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