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Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study.

Abstract

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 PREvención con DIeta MEDiterránea (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. This trial was registered at www.isrctn.com as ISRCTN35739639.

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  • Authors+Show Affiliations

    ,

    Departments of Nutrition and marta.guasch@urv.cat jordi.salas@urv.cat. Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Institute, Rovira i Virgili University, Reus, Spain; Biomedical Research Networking Center for the. Pathophysiology of Obesity and Nutrition and.

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    Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Institute, Rovira i Virgili University, Reus, Spain; Biomedical Research Networking Center for the. Pathophysiology of Obesity and Nutrition and.

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    Pathophysiology of Obesity and Nutrition and. Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain.

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    Pathophysiology of Obesity and Nutrition and. Department of Preventive Medicine, University of Valencia, Valencia, Spain.

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    Epidemiology and Public Health, Carlos III Health Institute, Madrid, Spain. Cardiovascular Risk and Nutrition, Hospital del Mar Medical Research Institute, Barcelona, Spain.

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    Pathophysiology of Obesity and Nutrition and. Department of Internal Medicine and.

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    Pathophysiology of Obesity and Nutrition and. Lipid Clinic, Endocrinology and Nutrition Service, August Pi i Sunyer Institute of Biomedical Research, Hospital Clinic, University of Barcelona, Barcelona, Spain.

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    Pathophysiology of Obesity and Nutrition and. Department of Cardiology, Organización Sanitaria Integrada Araba, University Hospital, University of the Basque Country, Universidad del País Vasco/Euskal Herriko Unibertsitatea, Vitoria-Gasteiz, Spain.

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    Department of Preventive Medicine, University of Malaga, Malaga, Spain.

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    Pathophysiology of Obesity and Nutrition and. Institute of Health Sciences, University of Balearic Islands and Son Espases Hospital, Palma de Mallorca, Spain.

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    Pathophysiology of Obesity and Nutrition and. Department of Clinical Sciences, University of Las Palmas de Gran Canaria, Las Palmas, Spain.

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    Pathophysiology of Obesity and Nutrition and. Department of Family Medicine, Research Unit, Primary Care Division of Sevilla, Sevilla, Spain.

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    Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Institute, Rovira i Virgili University, Reus, Spain; Biomedical Research Networking Center for the. Pathophysiology of Obesity and Nutrition and.

    ,

    Pathophysiology of Obesity and Nutrition and. Department of Preventive Medicine and Public Health, University of Navarra, Pamplona, Spain.

    ,

    Pathophysiology of Obesity and Nutrition and. Department of Preventive Medicine, University of Valencia, Valencia, Spain.

    ,

    Epidemiology and Public Health, Carlos III Health Institute, Madrid, Spain. Cardiovascular Risk and Nutrition, Hospital del Mar Medical Research Institute, Barcelona, Spain.

    ,

    Departments of Nutrition and. Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA. Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and.

    ,

    Department of Endocrinology and Nutrition, Complejo Hospitalario de Navarra, Navarra Institute of Sanitary Research, Pamplona, Spain.

    Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Institute, Rovira i Virgili University, Reus, Spain; Biomedical Research Networking Center for the marta.guasch@urv.cat jordi.salas@urv.cat. Pathophysiology of Obesity and Nutrition and.

    Source

    MeSH

    Aged
    Animals
    Butter
    Cardiovascular Diseases
    Cheese
    Diabetes Mellitus, Type 2
    Diet, Mediterranean
    Dietary Fats
    Fatty Acids
    Feeding Behavior
    Female
    Follow-Up Studies
    Humans
    Incidence
    Male
    Meat
    Middle Aged
    Proportional Hazards Models
    Prospective Studies
    Risk Factors
    Yogurt

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    28202478

    Citation

    Guasch-Ferré, Marta, et al. "Total and Subtypes of Dietary Fat Intake and Risk of Type 2 Diabetes Mellitus in the Prevención Con Dieta Mediterránea (PREDIMED) Study." The American Journal of Clinical Nutrition, vol. 105, no. 3, 2017, pp. 723-735.
    Guasch-Ferré M, Becerra-Tomás N, Ruiz-Canela M, et al. Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study. Am J Clin Nutr. 2017;105(3):723-735.
    Guasch-Ferré, M., Becerra-Tomás, N., Ruiz-Canela, M., Corella, D., Schröder, H., Estruch, R., ... Salas-Salvadó, J. (2017). Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study. The American Journal of Clinical Nutrition, 105(3), pp. 723-735. doi:10.3945/ajcn.116.142034.
    Guasch-Ferré M, et al. Total and Subtypes of Dietary Fat Intake and Risk of Type 2 Diabetes Mellitus in the Prevención Con Dieta Mediterránea (PREDIMED) Study. Am J Clin Nutr. 2017;105(3):723-735. PubMed PMID: 28202478.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Total and subtypes of dietary fat intake and risk of type 2 diabetes mellitus in the Prevención con Dieta Mediterránea (PREDIMED) study. AU - Guasch-Ferré,Marta, AU - Becerra-Tomás,Nerea, AU - Ruiz-Canela,Miguel, AU - Corella,Dolores, AU - Schröder,Helmut, AU - Estruch,Ramon, AU - Ros,Emilio, AU - Arós,Fernando, AU - Gómez-Gracia,Enrique, AU - Fiol,Miquel, AU - Serra-Majem,Lluís, AU - Lapetra,José, AU - Basora,Josep, AU - Martín-Calvo,Nerea, AU - Portoles,Olga, AU - Fitó,Montserrat, AU - Hu,Frank B, AU - Forga,Lluís, AU - Salas-Salvadó,Jordi, Y1 - 2017/02/15/ PY - 2016/07/12/received PY - 2017/01/10/accepted PY - 2017/2/17/pubmed PY - 2017/6/22/medline PY - 2017/2/17/entrez KW - PREDIMED study KW - dietary fat KW - fat subtypes KW - monounsaturated fat KW - saturated fat KW - type 2 diabetes KW - ω-3 fatty acids SP - 723 EP - 735 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 105 IS - 3 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 PREvención con DIeta MEDiterránea (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. This trial was registered at www.isrctn.com as ISRCTN35739639. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/28202478/Total_and_subtypes_of_dietary_fat_intake_and_risk_of_type_2_diabetes_mellitus_in_the_Prevención_con_Dieta_Mediterránea__PREDIMED__study_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.116.142034 DB - PRIME DP - Unbound Medicine ER -