2026-04-17T07:33:06Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1764162025-12-06T04:06:46Zcom_2072_1057col_2072_478798col_2072_478858col_2072_478916col_2072_478917

00925njm 22002777a 4500 dc Estruch Riba, Ramon author Pintó Sala, Xavier author Vidal i Cortada, Josep author Ros Rahola, Emilio author Casas Rodríguez, Rosa M. author Galera Cusí, Ana author PREDIMED Study Investigators author 2021-04-19T08:59:15Z 2021-04-19T08:59:15Z 2019-06-29 2021-04-19T08:59:15Z Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55-75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3-1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia. Àcids grassos Malalties cardiovasculars Obesitat Cuina mediterrània Fatty acids Cardiovascular diseases Obesity Mediterranean cooking Total and Subtypes of Dietary Fat Intake and Its Association with Components of the Metabolic Syndrome in a Mediterranean Population at High Cardiovascular Risk