Contribution of specific dietary factors to CHD in US females

Bibliographic Data

ID15093285
AuthorsNga L Tran (0000-0002-4532-299X, Exponent (United States), corresponding author), Nga Tran, Leila M Barraj (0000-0001-7280-2764, Exponent (United States)), Leila Barraj
Year2010
Volume13
Issue2
Pages154-162
Publication date2010-02-01
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980009990693
PMID19607747
OpenAlexW1999875259
LanguageEN
References cited33

Objective To estimate dietary cholesterol contribution to CHD risk among US females, relative to other dietary risk factors. Design A risk apportionment model was applied to apportion CHD risk shares among the lifestyle and dietary risk factors. Setting The model was implemented using relative risks from the Nurses’ Health Study and data on CHD risk factors and consumption from the National Health and Nutrition Examination Survey 1999–2002. Subjects US females aged 25 years or older. Results On average, poor diet contributes 20 % of the CHD risk relative to obesity, inactivity and smoking, of which trans fat intake contributes 2·9 %, dietary cholesterol 1·5 % and 16 % is due to low consumption of nutrients, i.e. MUFA (1·5 %), PUFA (1·7 %), marine n -3 fatty acids (2·7 %), α-linolenic acid (1·1 %), dietary fibre (2·4 %), vitamin B 6 (4·1 %), vitamin C (0·5 %) and folate (1·8 %). Conclusions Reducing trans fat and dietary cholesterol intakes could lead to CHD reduction, but greater risk reduction may be achieved by improving intakes of heart-healthy nutrients currently deficient in US females’ diets. Total diet consideration is essential in any CHD risk reduction strategy

Biology · Diet and metabolism studies · Medicine · Nutritional Studies and Diet · Obesity, Physical Activity, Diet

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