Hu F B, Stampfer M J, Manson J E, Ascherio A, Colditz G A, Speizer F E, Hennekens C H, Willett W C
Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA 02115, USA.
Am J Clin Nutr. 1999 Dec;70(6):1001-8. doi: 10.1093/ajcn/70.6.1001.
Metabolic studies suggest that saturated fatty acids differ in their effects on blood lipids.
The objective was to examine the associations between intakes of individual saturated fatty acids and their food sources in relation to the risk of coronary heart disease (CHD).
This was a prospective cohort study of 80082 women in the Nurses' Health Study aged 34-59 y. Subjects had no known cardiovascular disease, cancer, hypercholesterolemia, or diabetes, and completed validated food-frequency questionnaires in 1980.
During 14 y of follow-up, we documented 939 incident cases of major CHD events. In multivariate analyses in which age, smoking, and other covariates were controlled for, intakes of short- to medium-chain saturated fatty acids (4:0-10:0) were not significantly associated with the risk of CHD. In contrast, intakes of longer-chain saturated fatty acids (12:0-18:0) were each separately associated with a small increase in risk. The multivariate RR for a 1% energy increase from stearic acid was 1.19 (95% CI: 1.02, 1.37). The ratio of polyunsaturated to saturated fat was strongly and inversely associated with CHD risk (multivariate RR for a comparison of the highest with the lowest deciles: 0.58; 95% CI: 0.41, 0.83; P for trend < 0.0001). Conversely, higher ratios of red meat to poultry and fish consumption and of high-fat to low-fat dairy consumption were associated with significantly greater risk.
A distinction between stearic acid and other saturated fats does not appear to be important in dietary advice to reduce CHD risk, in part because of the high correlation between stearic acid and other saturated fatty acids in typical diets.
代谢研究表明，饱和脂肪酸对血脂的影响存在差异。
研究个体饱和脂肪酸及其食物来源的摄入量与冠心病（CHD）风险之间的关联。
这是一项针对护士健康研究中80082名年龄在34至59岁女性的前瞻性队列研究。研究对象无已知心血管疾病、癌症、高胆固醇血症或糖尿病，并于1980年完成了经过验证的食物频率问卷。
在14年的随访期间，我们记录了939例主要冠心病事件的发病病例。在控制了年龄、吸烟和其他协变量的多变量分析中，短链至中链饱和脂肪酸（4:0 - 10:0）的摄入量与冠心病风险无显著关联。相比之下，长链饱和脂肪酸（12:0 - 18:0）的摄入量分别与风险小幅增加相关。硬脂酸能量增加1%的多变量相对危险度为1.19（95%可信区间：1.02, 1.37）。多不饱和脂肪与饱和脂肪的比例与冠心病风险呈强烈负相关（最高十分位数与最低十分位数比较的多变量相对危险度：0.58；95%可信区间：0.41, 0.83；趋势P<0.0001）。相反，红肉与家禽和鱼类消费的比例以及高脂与低脂乳制品消费的比例越高，风险显著越大。
在降低冠心病风险的饮食建议中，区分硬脂酸和其他饱和脂肪似乎并不重要，部分原因是典型饮食中硬脂酸与其他饱和脂肪酸之间存在高度相关性。
