Dietary Fat Predicts Coronary Heart Disease Events in Subjects With Type 2 Diabetes
- Minna Soinio, MD1,
- Markku Laakso, MD2,
- Seppo Lehto, MD2,
- Paula Hakala, PHD3 and
- Tapani Rönnemaa, MD1
- 1Department of Medicine, University of Turku, Turku, Finland
- 2Department of Medicine, University of Kuopio, Kuopio, Finland
- 3Research and Development Center, Social Insurance Institution, Turku, Finland
Abstract
OBJECTIVE—To investigate whether quantity or quality of dietary fat predicts coronary heart disease (CHD) events in middle-aged type 2 diabetic subjects.
RESEARCH DESIGN AND METHODS—The dietary habits of 366 type 2 diabetic men and 295 women, aged 45–64 years and free from CHD, were assessed with a 53-item food frequency questionnaire. They were followed up for 7 years.
RESULTS—Men in the highest tertile of the polyunsaturated/saturated fat (P/S) ratio (>0.28) had a significantly lower risk for CHD death than men in the two lowest tertiles (5.0 vs. 14.2%, P = 0.009). The risk for all CHD events was 14.2 vs. 23.2%, respectively (P = 0.044). P/S ratio did not predict CHD events in women. In Cox multiple regression analyses taking into account other cardiovascular risk factors, the highest P/S ratio tertile was associated with the lowest rate of CHD death in men (P = 0.048).
CONCLUSIONS—Low P/S ratio in men predicted future CHD events in type 2 diabetic subjects independently of conventional CHD risk factors.
- CHD, coronary heart disease
- DH, dietary history interview
- FFQ, food frequency questionnaire
- FR, food record
- MI, myocardial infarction
- MUFA, monounsaturated fat acid
- P/S, polyunsaturated/saturated fat
- PUFA, polyunsaturated fatty acid
- SAFA, saturated fatty acid
Footnotes
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Address correspondence and reprint requests to Minna Soinio, MD, Department of Medicine, Turku University Central Hospital, P.O. Box 52, FIN-20521 Turku, Finland. E-mail: minna.soinio{at}tyks.fi.
Received for publication 17 May 2002 and accepted in revised form 25 November 2002.
A table elsewhere in this issue shows conventional and Système International (SI) units and conversion factors for many substances.
- DIABETES CARE
