Intake of carbohydrates and SFA and risk of CHD in middle-age adults: the Hordaland Health Study (HUSK)

Objective: Limiting SFA intake may minimise the risk of CHD. However, such reduction often leads to increased intake of carbohydrates. We aimed to evaluate associations and the interplay of carbohydrate and SFA intake on CHD risk. Design: Prospective cohort study. Setting: We followed participants in the Hordaland Health Study, Norway from 1997-1999 through 2009. Information on carbohydrate and SFA intake was obtained from a FFQ and analysed as continuous and categorical (quartiles) variables. Multivariable Cox regression estimated hazard ratios (HR) and 95 % CI. Theoretical substitution analyses modelled the substitution of carbohydrates with other nutrients. CHD was defined as fatal or non-fatal CHD (ICD9 codes 410-414 and ICD10 codes I20-I25). Participants: 2995 men and women, aged 46-49 years. Results: Adjusting for age, sex, energy intake, physical activity and smoking, SFA was associated with lower risk (HRQ4 v. Q1 0 center dot 44, 95 % CI 0 center dot 26, 0 center dot 76, P (trend) = 0 center dot 002). For carbohydrates, the opposite pattern was observed (HRQ4 v. Q1 2 center dot 10, 95 % CI 1 center dot 22, 3 center dot 63, P (trend) = 0 center dot 003). SFA from cheese was associated with lower CHD risk (HRQ4 v. Q1 0 center dot 44, 95 % CI 0 center dot 24, 0 center dot 83, P (trend) = 0 center dot 006), while there were no associations between SFA from other food items and CHD. A 5 E% substitution of carbohydrates with total fat, but not SFA, was associated with lower CHD risk (HR 0 center dot 75, 95 % CI 0 center dot 62, 0 center dot 90). Conclusions: Higher intake of predominantly high glycaemic carbohydrates and lower intake of SFA, specifically lower intake from cheese, were associated with higher CHD risk. Substituting carbohydrates with total fat, but not SFA, was associated with significantly lower risk of CHD.

Automated summary

The study suggests that increasing intake of high-glycemic carbohydrates and reducing saturated fatty acids, specifically those from cheese, are associated with higher risk of coronary heart disease. Substituting carbohydrates with total fat, but not saturated fatty acids, is significantly linked to lower risk of CHD.