My diet analysis 2.0 download
7 (SE 0. 1 2 3 4 Over the past three decades, there has been a global increase in the prevalence of obesity, 5 which many believe has been primarily driven by changes in lifestyles. Main outcome measure Repeated measurement of BMI over follow-up. Interventions Replacement of dietary saturated fats (from animal fats, common margarines, and shortenings) with omega 6 linoleic acid (from safflower oil and safflower oil polyunsaturated margarine). 0 (SE 0. Both questions had four to five response choices, ranging from never to daily. It is unknown whether obesity related genetic factors can modify the association between fried food consumption and adiposity. By continuing to browse the site you are agreeing to our use of cookies. These findings could have important implications for worldwide dietary advice to substitute omega 6 linoleic acid, or polyunsaturated fats in general, for saturated fats. Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis. In this cohort, substituting dietary linoleic acid in place of saturated fats increased the rates of death from all causes, coronary heart disease, and cardiovascular disease. 2) and 0. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis. All non-dietary aspects were designed to be equivalent in both groups. 2) in men, whereas the corresponding differences were 0. 4 (SE 0. An updated meta-analysis of linoleic acid intervention trials showed no evidence of cardiovascular benefit.
Outcome measures All cause mortality (primary outcome), cardiovascular mortality, and mortality from coronary heart disease (secondary outcomes). We used an intention to treat, survival analysis approach to compare mortality outcomes by group. Introduction Obesity is a complex multifaceted condition that has a genetic basis but requires environmental influence to manifest itself. Setting Ambulatory, coronary care clinic in Sydney, Australia. Fried food consumption, genetic risk, and body mass index: gene-diet interaction analysis in three US cohort studies. Participants 458 men aged 30-59 years with a recent coronary event. Since that time, there has been increased recognition that the general category of PUFAs comprises multiple species of omega 3 (n-3) and n-6 PUFAs, each with unique biochemical properties and perhaps divergent clinical cardiovascular effects. 2) in the lowest third of the genetic risk score. Information about lifestyle factors was derived from the biennial questionnaires. 2) in women and 0. Among participants in the highest third of the genetic risk score, the differences in BMI between individuals who consumed fried foods four or more times a week and those who consumed fried foods less than once a week amounted to 1. 5 (SE 0. By continuing to browse the site you are agreeing to our use of cookies. In the current analysis, we coded three categories of frequency of consumption consistently across questionnaires from all cohorts (less than once a week, once to three times a week, and four and more times a week). We analyzed consumption of fried food at home and away from home separately and combined to examine total consumption. However, clinical benefits of the most abundant polyunsaturated fatty acid, omega 6 linoleic acid, have not been established. Controls received no specific dietary instruction or study foods. We did not ask about specific frying method, but most fried foods in the US are deep fried.
