TY - JOUR
T1 - The prognostic value of adipose tissue fatty acids for incident cardiovascular disease
T2 - Results from 3944 subjects in the Scottish Heart Health Extended Cohort Study
AU - Woodward, Mark
AU - Tunstall-Pedoe, Hugh
AU - Batty, G. David
AU - Tavendale, Roger
AU - Hu, Frank B.
AU - Czernichow, Sébastien
N1 - Funding Information:
This study was supported by the Chief Scientist Office of the Scottish Health Department and subsequently by the British Heart Foundation. M.W.’s research is supported by the Australian National Health and Medical Research Council’s program grant 571281. G.D.B. is a Wellcome Trust Career Development Fellow (WBS U.1300.00.006.00012.01). F.H.’s research is supported by NIH grant HL60712.
PY - 2011/6
Y1 - 2011/6
N2 - Aims Dietary fats are routinely considered key determinants of cardiovascular risk, yet the scientific basis of this association has never been demonstrated using objective measures of fat intakes in a large prospective study in a general population. Methods and resultsAdipose tissue was taken from 3944 participants, predominantly aged 4059 years, in Scotland, 198487. Percentages of individual fatty acids were measured using gas chromatography. Over a median of 19.5 years, 870 incident cardiovascular disease (CVD) events occurred. Hazard ratios (HRs) were obtained from Cox models and the additional prognostic value, accounting for variables in the Framingham and ASSIGN CVD risk scores, were assessed using discrimination indices. Adjusting for age, sex, total and HDL-cholesterol, systolic blood pressure, smoking, hypertensive medication use, diabetes, socio-economic status and family history, the percentage of monounsaturated adipose tissue fatty acids had a positive log-linear relationship with incident CVD: the HR comparing risk between the fourth and first quartiles was 1.29 (95 confidence interval: 1.05, 1.59). n-3 polyunsaturated fat showed the reverse trend, the corresponding result being 0.77 (0.63, 0.94). These two composite variables improved the classification of incident CVD events by 1.0 and 6.4, respectively, with only the latter being significant at the 5 level. Conclusion sA diet which is proportionately rich in polyunsaturated fat, as opposed to other fats, is expected to decrease the risk of CVD independently of the effects of common CVD risk factors, including social deprivation. Taking account of such diets improves the classification of future CVD events.
AB - Aims Dietary fats are routinely considered key determinants of cardiovascular risk, yet the scientific basis of this association has never been demonstrated using objective measures of fat intakes in a large prospective study in a general population. Methods and resultsAdipose tissue was taken from 3944 participants, predominantly aged 4059 years, in Scotland, 198487. Percentages of individual fatty acids were measured using gas chromatography. Over a median of 19.5 years, 870 incident cardiovascular disease (CVD) events occurred. Hazard ratios (HRs) were obtained from Cox models and the additional prognostic value, accounting for variables in the Framingham and ASSIGN CVD risk scores, were assessed using discrimination indices. Adjusting for age, sex, total and HDL-cholesterol, systolic blood pressure, smoking, hypertensive medication use, diabetes, socio-economic status and family history, the percentage of monounsaturated adipose tissue fatty acids had a positive log-linear relationship with incident CVD: the HR comparing risk between the fourth and first quartiles was 1.29 (95 confidence interval: 1.05, 1.59). n-3 polyunsaturated fat showed the reverse trend, the corresponding result being 0.77 (0.63, 0.94). These two composite variables improved the classification of incident CVD events by 1.0 and 6.4, respectively, with only the latter being significant at the 5 level. Conclusion sA diet which is proportionately rich in polyunsaturated fat, as opposed to other fats, is expected to decrease the risk of CVD independently of the effects of common CVD risk factors, including social deprivation. Taking account of such diets improves the classification of future CVD events.
KW - Fatty acids
KW - Myocardial infarction
KW - Risk score
KW - Stroke
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U2 - 10.1093/eurheartj/ehr036
DO - 10.1093/eurheartj/ehr036
M3 - Article
C2 - 21345851
AN - SCOPUS:79958112648
SN - 0195-668X
VL - 32
SP - 1416
EP - 1423
JO - European heart journal
JF - European heart journal
IS - 11
ER -