Longitudinal association of dietary fat intake with cardiovascular events in a prospective cohort study in Eastern Mediterranean region

We examined the association of dietary fats intake with the 13-year risk of cardiovascular disease (CVD) among Iranian population. Totally 5432 participants of Isfahan Cohort Study (ICS) aged >= 35 years were included in the current study. The frequency of dietary fats including hydrogenated vegetables oil (HVO), non-hydrogenated vegetables oil (nHVO), olive oil, ghee, and animal fats during the preceding year were assessed using a validated food frequency questionnaire. After adjustment for potential confounders, individuals in the top quartile of HVO tended to have 68% greater risk for myocardial infarction compared with those in the first quartile (95% CI: 1.02, 2.78; P = 0.058). No association was found for other dietary fat sources with ischaemic heart disease, stroke, all-cause and CVD mortality after adjustment for all potential confounders. Higher consumption of HVO was associated with increased risk of myocardial infarction.

Automated summary

The study revealed a higher consumption of hydrogenated vegetable oil (HVO) was associated with an increased risk of myocardial infarction, while no significant association was found between other dietary fat sources and the risk of cardiovascular disease.