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Association of Dietary Fats With Ischemic Heart Disease (Ihd): A Case–Control Study Publisher Pubmed

Summary: Study finds DHA in diet may lower heart disease risk, but other fats show no clear link. #HeartHealth #Nutrition

Sabegh ZA1 ; Ladaninezhad M2 ; Mobarakeh KA3 ; Hoshiarrad A4 ; Shekari S5 ; Askarpour SA6 ; Ardekanizadeh NH7 ; Esmaeili M8 ; Abdollahi M9 ; Doaei S10 ; Khoshdooz S11 ; Ajami M12 ; Gholamalizadeh M13
Authors

Source: Journal of Health, Population and Nutrition Published:2024


Abstract

Background: This study aimed to investigate the association between different types of dietary fats with ischemic heart disease (IHD). Methods: This case–control study was conducted on 443 cases and 453 controls aged 40–80 years in Tehran, Iran. The semi-quantitative 237-item food frequency questionnaire (FFQ) was used to assess the amount of food intake. Nutritionist IV was applied to test the amount of consumption of dietary fats. Results: The case group had a lower intake of docosahexaenoic acid (DHA) (11.36 ± 12.58 vs. 14.19 ± 19.57, P = 0.01) than the control group. A negative association was found between IHD and DHA (OR 0.98, CI 95% 0.97–0.99, P = 0.01). No significant association was observed between IHD with the intake of cholesterol, trans fatty acids (TFA), saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), eicosatetraenoic acid (EPA), and α-Linolenic acid (ALA). Conclusion: It was found that DHA may reduce the risk of IHD, whereas there was no significant association between other types of dietary fats with the odds of IHD. If the results of this study are confirmed in future research, a higher intake of DHA in diet can be recommended as a strategy to prevent IHD events. © 2024, The Author(s).
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