TY - JOUR
T1 - Quality of dietary fat intake and body weight and obesity in a Mediterranean population
T2 - Secondary analyses within the PREDIMED trial
AU - Beulen, Yvette
AU - Martínez-González, Miguel A.
AU - van de Rest, Ondine
AU - Salas-Salvadó, Jordi
AU - Sorlí, José V.
AU - Gómez-Gracia, Enrique
AU - Fiol, Miquel
AU - Estruch, Ramón
AU - Santos-Lozano, José M.
AU - Schröder, Helmut
AU - Alonso-Gómez, Angel
AU - Serra-Majem, Luis
AU - Pintó, Xavier
AU - Ros, Emilio
AU - Becerra-Tomas, Nerea
AU - González, José I.
AU - Fitó, Montserrat
AU - Martínez, J.A.
AU - Gea, Alfredo
PY - 2018/12/19
Y1 - 2018/12/19
N2 - A moderately high-fat Mediterranean diet does not promote weight gain. This study aimed to investigate the association between dietary intake of specific types of fat and obesity and body weight. A prospective cohort study was performed using data of 6942 participants in the PREDIMED trial, with yearly repeated validated food-frequency questionnaires, and anthropometric outcomes (median follow-up: 4.8 years). The effects of replacing dietary fat subtypes for one another, proteins or carbohydrates were estimated using generalized estimating equations substitution models. Replacement of 5% energy from saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA) resulted in weight changes of −0.38 kg (95% Confidece Iinterval (CI): −0.69, −0.07), and −0.51 kg (95% CI: −0.81, −0.20), respectively. Replacing proteins with MUFA or PUFA decreased the odds of becoming obese. Estimates for the daily substitution of one portion of red meat with white meat, oily fish or white fish showed weight changes up to −0.87 kg. Increasing the intake of unsaturated fatty acids at the expense of SFA, proteins, and carbohydrates showed beneficial effects on body weight and obesity. It may therefore be desirable to encourage high-quality fat diets like the Mediterranean diet instead of restricting total fat intake.
AB - A moderately high-fat Mediterranean diet does not promote weight gain. This study aimed to investigate the association between dietary intake of specific types of fat and obesity and body weight. A prospective cohort study was performed using data of 6942 participants in the PREDIMED trial, with yearly repeated validated food-frequency questionnaires, and anthropometric outcomes (median follow-up: 4.8 years). The effects of replacing dietary fat subtypes for one another, proteins or carbohydrates were estimated using generalized estimating equations substitution models. Replacement of 5% energy from saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) or polyunsaturated fatty acids (PUFA) resulted in weight changes of −0.38 kg (95% Confidece Iinterval (CI): −0.69, −0.07), and −0.51 kg (95% CI: −0.81, −0.20), respectively. Replacing proteins with MUFA or PUFA decreased the odds of becoming obese. Estimates for the daily substitution of one portion of red meat with white meat, oily fish or white fish showed weight changes up to −0.87 kg. Increasing the intake of unsaturated fatty acids at the expense of SFA, proteins, and carbohydrates showed beneficial effects on body weight and obesity. It may therefore be desirable to encourage high-quality fat diets like the Mediterranean diet instead of restricting total fat intake.
KW - Body weight
KW - Cohort study
KW - Fat
KW - Obesity
KW - Substitution models
U2 - 10.3390/nu10122011
DO - 10.3390/nu10122011
M3 - Article
C2 - 30572588
AN - SCOPUS:85058925418
VL - 10
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 12
M1 - 2011
ER -