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Transcript of 29.534. Fat typeCohorts, dietCohorts, bloodRandomized trials SaturatedRR = 1.02 ( 0.97-1.07) RR =...
![Page 1: 29.534. Fat typeCohorts, dietCohorts, bloodRandomized trials SaturatedRR = 1.02 ( 0.97-1.07) RR = 1.06 (0.86-1.30) MonounsatRR = 0.99 (0.89-1.09) RR =](https://reader033.fdocuments.net/reader033/viewer/2022052701/56649ddf5503460f94ad865e/html5/thumbnails/1.jpg)
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Fat type Cohorts, diet Cohorts, blood Randomized trials
Saturated RR = 1.02 ( 0.97-1.07)
RR = 1.06 (0.86-1.30)
Monounsat RR = 0.99 (0.89-1.09)
RR = 1.06 (0.97-1.17)
N-6 polyunsat RR = 1.01 (0.96-1.07)
RR = 0.94 (0.84-1.06)
RR = 0.89 (0.71-1.12)
N-3 polyunsat (long chain)
RR = 0.93 (0.84-1.02)
RR = 0.84 (0.63-1.11)
RR = 0.94 (0.86-1.03)
Trans RR = 1.16 (1.06-1.27)
RR = 1.05 (0.76-1.44)
Results from Chowdhury et al. (from Abstract)(RRs and 95% CIs for highest vs lowest category)
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Conclusion from Chowdhury Abstract
“Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats.”
(Chowdhury R. et al. Ann Intern Med 2014:160:398-406)
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Mark Bittman
Butter is BackMarch 25, 2014
Julia Child, goddess of fat, is beaming somewhere.
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• Comprehensive look at multiple fats• Inclusion of cohort studies of diet and
biomarkers and randomized trials• Based on “hard endpoints”• Consistent methods across dietary fats
Strengths of Chowdhury et al.See comments on Ann Intern Med website:
http://annals.org.ezp-prod1.hul.harvard.edu/article.aspx?articleid=1846638
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• Gross errors in data abstraction from original papers
• Omission of important studies, especially on polyunsaturated fat
• Omission of important bodies of evidence (e.g. feeding studies)
• Lack of specific comparisons, and failure to acknowledge this
• Misrepresentation of findings (especially long-chain N-3 fatty acids)
• Failure to acknowledge other summaries based on primary data that had different conclusions
Problems with Chowdhury et al.See comments on Ann Intern Med website:
http://annals.org.ezp-prod1.hul.harvard.edu/article.aspx?articleid=1846638
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Types of Studies of CHDStudy Type Strengths LimitationsEcological Large numbers ConfoundingFeeding Studies Control of diet
and confoundingSurrogate outcomes
Cohort Studies Clinical outcomes, better control of confounding
Potential remaining confounding
Randomized Trials
Control of confounding
Adherence to diet, costly
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10-Year Coronary Incidence Per 10,000 Men
Keys, 1980
Incidence
0
1000
2000
3000
0 5 10 15 20 25
% Diet Calories from Saturated Fat
Dalmatia
Velika Krsna
Zrenjanin
BelgradeRome ra
ilroad
MontegiorgioCrevalcore
Corfu
Crete
Slavonia
Zutphen
west Finland
east Finland
Ushibuka
Tanushimaru
y=77+78xP=0.73
9.006
(Keys 1980)
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Ten-year incidence rate of coronary heart disease, by any diagnostic criterion, plotted against the percentage of dietary calories supplied by total fats. (Keys, 1980)
X = % DIET CALORIES FROM TOTAL FATS
Y =
10
-YE
AR
CO
RO
NA
RY
IN
CID
EN
CE
PE
R 1
0,0
00
ME
N
Y= 64+27Xr = 0.39
E
W
N
K
ZB
G
SD
R
CM
JT
V
1000
2000
3000
0 10 20 30 400
Belgrade, Yugoslavia 3
Yugoslavia 2Japan 1
east Finland
Crete
Holland
Italy 2
Yugoslavia 4
Yugoslavia 1Slavonia
Italy 3
Japan 2
West Finland
Italy 1
Corfu
9.005
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Keys
Serum chol = 1.35 (2 S - P) + 1.5 C0.5
Hegsted
Serum chol = 2.16 S – 1.65 P + 0.176 C9.008
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Age-adjusted Death Rates for Coronary Heart Disease, US 1950-2007
Source: NHLBI website, Feb 20129.219
Deaths 100,000 Population
1,137,000 Deaths Averted in 2007 Due to Decline from Peak Rate in 1968 (1,543,000-406,000)
Year
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Risk of CHD According to P:S Ratio
0.0
0.2
0.4
0.6
0.8
1.0
1.2
0.2 0.3 0.4 0.5 0.6
Dietary P:S Ratio (circles for NHS, squares for Poland)
RR
of
CH
D i
n N
HS
RR
fo
r C
HD
Mo
rtal
ity
in
Po
lan
d
1.0
0.7
Poland 1990
1996
1992
1994
1999
.33 .56
9.151
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Estimated Sources of Calories in US Diet
29.340
Sat fat
Mono fat
Poly fat
Trans fatProtein
Other carbs
Potatoes
Whole grain
Refined grain
Added sugar
(unpublished, compiled from NHANES)
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Saturated Fat
Trans Fat
Refined Starch, Sugar
Whole Grains
Unsaturated Vegetable Fats--High monounsaturated vegetable fats--High polyunsaturated vegetable fats
Carbohydrates
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