Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevencí on con Dieta Mediterŕanea (PREDIMED) study
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Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevencí on con Dieta Mediterŕanea (PREDIMED) study. / Guasch-Ferre, Marta; Becerra-Tomas, Nerea; Ruiz-Canela, Miguel; Corella, Dolores; Schroder, Helmut; Estruch, Ramon; Ros, Emilio; Aros, Fernando; Gomez-Gracia, Enrique; Fiol, Miquel; Serra-Majem, Lluis; Lapetra, Jose; Basora, Josep; Martin-Calvo, Nerea; Portoles, Olga; Fito, Montserrat; Hu, Frank B.; Forga, Lluis; Salas-Salvado, Jordi.
In: American Journal of Clinical Nutrition, Vol. 105, No. 3, 2017, p. 723-735.Research output: Contribution to journal › Journal article › Research › peer-review
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T1 - Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevencí on con Dieta Mediterŕanea (PREDIMED) study
AU - Guasch-Ferre, Marta
AU - Becerra-Tomas, Nerea
AU - Ruiz-Canela, Miguel
AU - Corella, Dolores
AU - Schroder, Helmut
AU - Estruch, Ramon
AU - Ros, Emilio
AU - Aros, Fernando
AU - Gomez-Gracia, Enrique
AU - Fiol, Miquel
AU - Serra-Majem, Lluis
AU - Lapetra, Jose
AU - Basora, Josep
AU - Martin-Calvo, Nerea
AU - Portoles, Olga
AU - Fito, Montserrat
AU - Hu, Frank B.
AU - Forga, Lluis
AU - Salas-Salvado, Jordi
N1 - Publisher Copyright: © 2017 American Society for Nutrition.
PY - 2017
Y1 - 2017
N2 - Background: The associations between dietary fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes. Objective: We examined the associations between total fat, subtypes of dietary fat, and food sources rich in saturated fatty acids and the incidence of type 2 diabetes (T2D). Design: A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvencion con DIeta MEDiterr anea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable Cox proportional hazards models were used to estimate T2D HRs and 95% CIs according to baseline and yearly updated fat intake. Results: We documented 266 incident cases during 4.3 y of follow-up. Baseline saturated and animal fat intake was not associated with the risk of T2D. After multivariable adjustment, participants in the highest quartile of updated intake of saturated and animal fat had a higher risk of diabetes than the lowest quartile (HR: 2.19; 95% CI: 1.28, 3.73; and P-trend = 0.01 compared with HR: 2.00; 95% CI: 1.29, 3.09; and P-trend, 0.01, respectively). In both the Mediterranean diet and control groups, participants in the highest quartile of updated animal fat intake had an ∼2-fold higher risk of T2D than their counterparts in the lowest quartile. The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, whereas whole-fat yogurt intake was associated with a lower risk. Conclusions: In a Mediterranean trial focused on dietary fat interventions, baseline intake of saturated and animal fat was not associated with T2D incidence, but the yearly updated intake of saturated and animal fat was associated with a higher risk of T2D. Cheese and butter intake was associated with a higher risk of T2D, whereas whole-fat yogurt intake was associated with a lower risk of T2D.
AB - Background: The associations between dietary fat and cardiovascular disease have been evaluated in several studies, but less is known about their influence on the risk of diabetes. Objective: We examined the associations between total fat, subtypes of dietary fat, and food sources rich in saturated fatty acids and the incidence of type 2 diabetes (T2D). Design: A prospective cohort analysis of 3349 individuals who were free of diabetes at baseline but were at high cardiovascular risk from the PREvencion con DIeta MEDiterr anea (PREDIMED) study was conducted. Detailed dietary information was assessed at baseline and yearly during the follow-up using a food frequency questionnaire. Multivariable Cox proportional hazards models were used to estimate T2D HRs and 95% CIs according to baseline and yearly updated fat intake. Results: We documented 266 incident cases during 4.3 y of follow-up. Baseline saturated and animal fat intake was not associated with the risk of T2D. After multivariable adjustment, participants in the highest quartile of updated intake of saturated and animal fat had a higher risk of diabetes than the lowest quartile (HR: 2.19; 95% CI: 1.28, 3.73; and P-trend = 0.01 compared with HR: 2.00; 95% CI: 1.29, 3.09; and P-trend, 0.01, respectively). In both the Mediterranean diet and control groups, participants in the highest quartile of updated animal fat intake had an ∼2-fold higher risk of T2D than their counterparts in the lowest quartile. The consumption of 1 serving of butter and cheese was associated with a higher risk of diabetes, whereas whole-fat yogurt intake was associated with a lower risk. Conclusions: In a Mediterranean trial focused on dietary fat interventions, baseline intake of saturated and animal fat was not associated with T2D incidence, but the yearly updated intake of saturated and animal fat was associated with a higher risk of T2D. Cheese and butter intake was associated with a higher risk of T2D, whereas whole-fat yogurt intake was associated with a lower risk of T2D.
KW - Dietary fat
KW - Fat subtypes
KW - Monounsaturated fat
KW - PREDIMED study
KW - Saturated fat
KW - Type 2 diabetes
KW - w-3 fatty acids
U2 - 10.3945/ajcn.116.142034
DO - 10.3945/ajcn.116.142034
M3 - Journal article
C2 - 28202478
AN - SCOPUS:85020779786
VL - 105
SP - 723
EP - 735
JO - American Journal of Clinical Nutrition
JF - American Journal of Clinical Nutrition
SN - 0002-9165
IS - 3
ER -
ID: 358111353