Circulation, Vol 89, 94-101, Copyright © 1994 by American Heart Association
A Ascherio, CH Hennekens, JE Buring, C Master, MJ Stampfer and WC Willett
BACKGROUND: Concern that trans-fatty acids formed in the partial
hydrogenation of vegetable oils may increase the risk of coronary disease
has existed for several decades, but direct evidence on this relation in
humans is limited. METHODS AND RESULTS: With a case-control design, we
studied the association between intake of trans-fatty acids and a first
acute myocardial infarction among 239 patients admitted to one of six
hospitals in the Boston area and 282 population control subjects. Intake of
trans-fatty acids was estimated using a previously validated food frequency
questionnaire. After adjustment for age, sex, and energy intake, intake of
trans-fatty acids was directly related to risk of myocardial infarction
(relative risk for highest compared with lowest quintile, 2.44; 95%
confidence interval, 1.42, 4.19; for trend P < .0001). This relation
remained highly significant after adjustment for established coronary risk
factors, multivitamin use, and intake of saturated fat, monounsaturated
fat, linoleic acid, dietary cholesterol, vitamins E and C, carotene, and
fiber. Intake of margarine--the major source of trans-isomers--was
significantly associated with risk of myocardial infarction. CONCLUSIONS:
These data support the hypothesis that intake of partially hydrogenated
vegetable oils may contribute to the risk of myocardial infarction.
ARTICLES
Trans-fatty acids intake and risk of myocardial infarction
Department of Nutrition, Harvard School of Public Health, Boston, MA 02115.
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