Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study
Abstract
:1. Introduction
2. Materials and Methods
3. Results
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Appendix A
References
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Extra-Virgin Olive Oil (N. 501) | Corn Oil (N. 253) | Other Vegetable Oils (N. 107) | Animal Fats (N. 103) | ANOVA p-Value | |
---|---|---|---|---|---|
Body mass index (kg/m2) | 25.6 ± 2.3 * | 26.2 ± 2.4 | 26.5 ± 2.7 | 26.8 ± 2.6 | 0.134 |
Waist circumference (cm) | 89.1 ± 6.2 | 90.4 ± 9.3 | 91.3 ± 8.1 | 91.9 ± 7.5 | 0.472 |
Waist to Hip ratio | 0.92 ± 0.10 | 0.90 ± 0.16 | 0.90 ± 0.14 | 0.90 ± 0.12 | 0.583 |
Visceral Adiposity Index | 1.8 ± 1.0 * | 1.8 ± 1.1 * | 1.9 ± 1.7 | 2.2 ± 1.4 | 0.041 |
Extra-Virgin Olive Oil (N. 501) | Corn Oil (N. 253) | Other Vegetable Oils (N. 107) | Animal Fats (N. 103) | ANOVA p-Value | |
---|---|---|---|---|---|
Total energy intake (kcal) | 2075.2 ± 235.8 | 2056.8 ± 291.3 | 2175.5 ± 240.1 | 2216.9 ± 287.9 | 0.094 |
% of energy from carbohydrate | 52.0 ± 3.5 | 49.5 ± 4.1 | 51.3 ± 4.2 | 49.9 ± 4.3 | 0.421 |
% of energy from protein | 16.4 ± 2.1 | 15.3 ± 2.3 | 15.1 ± 2.2 | 16.9 ± 2.8 | 0.641 |
% of energy from fat | 31.2 ± 2.6 | 34.1 ± 2.1 | 34.0 ± 2.4 | 33.6 ± 3.1 | 0.327 |
SFAs (g) | 18.4 ± 1.9 * | 18.7 ± 1.6 * | 18.3 ± 1.5 * | 21.3 ± 1.6 | 0.007 |
MUFAs (g) | 22.9 ± 1.7 * | 19.5 ± 1.5 | 19.4 ± 1.6 | 17.9 ± 1.5 | 0.008 |
PUFAs (g) | 6.8 ± 0.9 | 7.2 ± 1.2 *° | 6.3 ± 0.6 | 6.2 ± 0.5 | 0.004 |
Total dietary cholesterol (mg) | 190.1 ± 14.6 * | 199.2 ± 15.3 * | 194.3 ± 16.2 * | 229.4 ± 17.2 | 0.003 |
Total dietaryfiber (g) | 20.9 ± 2.3 * | 18.2 ± 1.4 | 17.9 ± 1.5 | 16.9 ± 1.9 | 0.009 |
Extra-Virgin Olive Oil (N. 501) | Corn Oil (N. 253) | Other Vegetable Oils (N. 107) | Animal Fats (N. 103) | ANOVA p-Value | |
---|---|---|---|---|---|
SBP (mmHg) | 136.8 ± 10.2 *° | 138.4 ± 10.9 * | 140.3 ± 11.4 | 141.6 ± 10.3 | 0.039 |
DBP (mmHg) | 72.0 ± 3.8 | 72.5 ± 5.4 | 73.4 ± 5.0 | 73.8 ± 4.9 | 0.776 |
PP (mmHg) | 64.8 ± 4.1 * | 65.8 ± 8.5 * | 66.9 ± 8.8 | 67.8 ± 8.3 | 0.029 |
MAP (mmHg) | 93.6 ± 3.8 * | 94.8 ± 6.2 | 95.7 ± 6.1 | 96.4 ± 5.9 | 0.148 |
ABP (mmHg) | 134.3 ± 10.6 *° | 136.2 ± 10.7 * | 137.0 ± 10.6 | 138.6 ± 10.3 | 0.037 |
APP (mmHg) | 62.3 ± 4.8 * | 63.5 ± 7.1 | 63.7 ± 8.6 | 64.8 ± 8.7 | 0.147 |
AIx | 24.5 ± 4.6 *° | 24.9 ± 4.7 * | 26.2 ± 4.3 * | 30.0 ± 3.8 | 0.009 |
cfPWV (m/s) | 8.6 ± 0.6 * | 8.7 ± 1.0 * | 8.9 ± 1.1 | 9.3 ± 1.3 | 0.018 |
Heart Rate (bpm) | 65.1 ± 3.8 | 63.2 ± 7.4 | 63.9 ± 6.1 | 64.1 ± 5.6 | 0.765 |
Extra-Virgin Olive Oil (N. 501) | Corn Oil (N. 253) | Other Vegetable Oils (N. 107) | Animal Fats (N. 103) | ANOVA p-Value | |
---|---|---|---|---|---|
FPG (mg/dL) | 86.9 ± 6.5 *§° | 94.5 ± 7.9 | 96.0 ± 11.3 | 95.4 ± 9.2 | 0.027 |
TC (mg/dL) | 216.3 ± 19.9 * | 212.4 ± 21.5 * | 219.1 ± 19.8 * | 235.0 ± 26.1 | 0.034 |
LDL-C (mg/dL) | 140.9 ± 18.8 * | 138.6 ± 19.9 * | 143.3 ± 18.3 | 149.2 ± 17.3 | 0.039 |
TG (mg/dL) | 99.1 ± 24.9 * | 110.9 ± 26.3 | 118.6 ± 36.8 | 119.7 ± 34.6 | 0.088 |
HDL-C (mg/dL) | 66.0 ± 10.5 *§° | 50.1 ± 7.3 | 51.4 ± 7.0 | 51.9 ± 7.9 | 0.074 |
ApoB (mg/dL) | 91.8 ± 10.3 | 90.3 ± 10.7 * | 92.2 ± 10.1 | 94.4 ± 11.1 | 0.119 |
ApoAI (mg/dL) | 163.0 ± 13.4 *§° | 153.2 ± 14.2 | 152.1 ± 14.7 | 154.3 ± 14.1 | 0.108 |
Lp(a) (mg/dL) | 21.0 (3.1–47.4) * | 24.4 (4.3–41.7) * | 21.3 (5.7–44.3) * | 33.9 (6.1–48.4) | 0.003 |
Extra-Virgin Olive Oil (N. 501) | Corn Oil (N. 253) | Other Vegetable Oils (N. 107) | Animal Fats (N. 103) | ANOVA p-Value | |
---|---|---|---|---|---|
AST (U/L) | 24.8 ± 5.3 | 22.9 ± 7.2 | 23.6 ± 10.8 | 26.0 ± 9.5 | 0.583 |
ALT (U/L) | 23.5 ± 9.8 | 25.7 ± 10.8 | 24.6 ± 12.8 | 24.3 ± 10.8 | 0.548 |
gGT (U/L) | 26.4 ± 7.7 | 27.2 ± 9.3 | 25.2 ± 10.3 | 27.7 ± 13.0 | 0.634 |
HSI | 34.4 (27.2–41.4) * | 36.9 (27.7–42.4) | 37.1 (28.9–43.2) | 38.8 (31.4–45.3) | 0.132 |
SUA (mg/dL) | 4.9 ± 0.6 *° | 5.2 ± 0.9 | 5.4 ± 1.1 | 5.3 ± 1.2 | 0.091 |
eGFR (ml/min) | 67.5 ± 5.5 | 71.9 ± 8.3 | 72.4 ± 7.8 | 69.9 ± 7.2 | 0.102 |
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Cicero, A.F.G.; Fogacci, F.; Grandi, E.; Rizzoli, E.; Bove, M.; D’Addato, S.; Borghi, C. Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients 2020, 12, 3063. https://doi.org/10.3390/nu12103063
Cicero AFG, Fogacci F, Grandi E, Rizzoli E, Bove M, D’Addato S, Borghi C. Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients. 2020; 12(10):3063. https://doi.org/10.3390/nu12103063
Chicago/Turabian StyleCicero, Arrigo F.G., Federica Fogacci, Elisa Grandi, Elisabetta Rizzoli, Marilisa Bove, Sergio D’Addato, and Claudio Borghi. 2020. "Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study" Nutrients 12, no. 10: 3063. https://doi.org/10.3390/nu12103063
APA StyleCicero, A. F. G., Fogacci, F., Grandi, E., Rizzoli, E., Bove, M., D’Addato, S., & Borghi, C. (2020). Prevalent Seasoning and Cooking Fats, Arterial Stiffness and Blood Lipid Pattern in a Rural Population Sample: Data from the Brisighella Heart Study. Nutrients, 12(10), 3063. https://doi.org/10.3390/nu12103063