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



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
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and dietetic, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan, Iran
  4. 4. Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  5. 5. Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
  6. 6. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  7. 7. Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran
  8. 8. Department of Nutrition Research, National Nutrition and Food Technology Research Institute, School of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  9. 9. Social Determinants of Health Research Center, and National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  10. 10. Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  11. 11. Guilan University of Medical Sciences, Rasht, Iran
  12. 12. Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  13. 13. Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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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