Inverse association of dietary fat with development of ischemic stroke in men.

[Guest guest]

Hi All,

Seems the good doctors at Harvard Medical School figured it out in 1997 but

somehow we never got the message:

INVERSE [my caps] association of dietary fat with development of ischemic stroke

in men.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=9\

417007 & dopt=Abstract

JAMA 1997 Dec 24-31;278(24):2145-50 Related Articles, Books, LinkOut

Inverse association of dietary fat with development of ischemic stroke in men.

Gillman MW, Cupples LA, Millen BE, Ellison RC, Wolf PA.

Department of Ambulatory Care and Prevention, Harvard Medical School and Harvard

Pilgrim Health Care, Boston, MA 02215,

USA.

CONTEXT:

A few ecological and cohort studies in Asian populations suggest an inverse

association of the intake of both fat and

saturated fat with risk of stroke. However, data among western populations are

scant.

OBJECTIVE:

To examine the association of stroke incidence with intake of fat and type of

fat among middle-aged US men during 20

years of follow-up.

DESIGN AND SETTING:

The Framingham Heart Study, a population-based cohort study.

PARTICIPANTS:

A total of 832 men, aged 45 through 65 years, who were free of cardiovascular

disease at baseline (1966-1969).

MEASUREMENTS AND DATA ANALYSIS:

The diet of each subject was assessed at baseline by a single 24-hour dietary

recall, from which intakes of energy and

macronutrients were estimated. In Kaplan-Meier analyses, we calculated

age-adjusted cumulative incidence rates of

stroke. Using regression, we estimated stroke incidence relative risks

during 20 years of follow-up.

MAIN OUTCOME MEASURE:

Incidence of ischemic stroke, which occurred in 61 subjects during the follow-up

period.

RESULTS:

Mean intakes were 10975 kJ for energy; 114 g (39% of energy) for total fat; 44 g

(15%) for saturated fat; 46 g (16%) for

monounsaturated fat; and 16 g (5%) for polyunsaturated fat.

Risk of ischemic stroke declined across the increasing quintile of total fat

(log-rank trend P=.008), saturated fat

(P=.002), and monounsaturated fat (P=.008) but not polyunsaturated fat (P=.33).

The age- and energy-adjusted relative risk for each increment of 3% of energy

from total fat was 0.85 (95% confidence

interval [CI], 0.78-0.94); for an increment of 1% from saturated fat, 0.91 (95%

CI, 0.85-0.98); and for 1% from

monounsaturated fat, 0.89 (95% CI, 0.83-0.96).

Adjustment for cigarette smoking, glucose intolerance, body mass index, blood

pressure, blood cholesterol level,

physical activity, and intake of vegetables and fruits and alcohol did not

materially change the results. Too few cases

of hemorrhagic stroke (n=14) occurred to draw inferences.

CONCLUSION:

Intakes of fat, saturated fat, and monounsaturated fat were associated with

reduced risk of ischemic stroke in men.

PMID: 9417007 [PubMed - indexed for MEDLINE]

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However double bond rich poly fats did not decrease risk. Note there was a

lower risk for sat fats than mono.

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Good Health & Long Life,

Greg , http://optimalhealth.cia.com.au gowatson@...

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe