Beegom R, Singh R B
Department of Home Science, College for Women, Trivandrum, India.
Int J Cardiol. 1997 Jan 3;58(1):63-70. doi: 10.1016/s0167-5273(96)02842-2.
Saturated fat intake appears to be a risk factor of insulin resistance which is important in the pathogenesis of diabetes and cardiovascular disease. This study aims to demonstrate whether saturated fat intake may be a risk factor of hypertension. Cross-sectional survey in six randomly selected streets in Trivandrum city in south India was conducted to study 1497 randomly selected subjects (737 males and 760 females) of 25-64 years of age. The prevalence of hypertension by Joint National Committee V criteria (> 140/90 were 34.6% (n = 255) in males and 30.7% (n = 234) in females. The consumption of food groups showed that they were within desirable limits. However, the intake of fruit, vegetable, legume and coconuts was lower and saturated fat intake higher (> 10% kcal/day), although total fat intake was within desirable limits. Total and saturated fat intake, and the consumption of coconut oil and butter, flesh foods, milk and yogurt as well as sugar and jaggery were significantly associated with hypertension. Total visible fat (> 20 g/day) intake was positively associated whereas fruit, vegetable, legume and coconut intake (< 400 g/day) was inversely associated with hypertension. Salt intake (> 8 g/day), smoking and illiteracy were not associated with hypertension. Multivariate logistic regression analysis showed that saturated fat intake, age and body mass index were independently and strongly associated with hypertension whereas fruits, vegetable, legume and coconuts, coconut oil and butter and alcohol (males) intakes were weakly associated with hypertension. The odds ratio indicate higher risk of hypertension due to higher intake of saturated fat in both sexes (mean: odds ratio, 1.07, 95% confidence interval 1.05-1.09; women, 1.08, 1.06-1.12, P < 0.01). Significant determinants of hypertension were higher saturated fat, particularly coconut oil, and lower fruit, vegetable, legume and coconuts, particularly legumes and coconuts in the diet, apart from conventional risk factors.
饱和脂肪摄入似乎是胰岛素抵抗的一个危险因素，而胰岛素抵抗在糖尿病和心血管疾病的发病机制中很重要。本研究旨在证明饱和脂肪摄入是否可能是高血压的一个危险因素。在印度南部特里凡得琅市随机选择的六条街道进行了横断面调查，以研究1497名年龄在25至64岁之间的随机选择的受试者（737名男性和760名女性）。根据美国国家联合委员会第五版标准（收缩压>140mmHg和/或舒张压>90mmHg），男性高血压患病率为34.6%（n = 255），女性为30.7%（n = 234）。食物组的摄入量显示在适宜范围内。然而，水果、蔬菜、豆类和椰子的摄入量较低，饱和脂肪摄入量较高（>10%千卡/天），尽管总脂肪摄入量在适宜范围内。总脂肪和饱和脂肪摄入量，以及椰子油、黄油、肉类食品、牛奶和酸奶以及糖和粗糖的摄入量与高血压显著相关。可见总脂肪（>20克/天）摄入量与高血压呈正相关，而水果、蔬菜、豆类和椰子摄入量（<400克/天）与高血压呈负相关。盐摄入量（>8克/天）、吸烟和文盲与高血压无关。多因素逻辑回归分析显示，饱和脂肪摄入量、年龄和体重指数与高血压独立且密切相关，而水果、蔬菜、豆类和椰子、椰子油、黄油和酒精（男性）摄入量与高血压弱相关。优势比表明，两性中饱和脂肪摄入量较高会增加患高血压的风险（平均：优势比，1.07，95%置信区间1.05 - 1.09；女性，1.08，1.06 - 1.12，P < 0.01）。除了传统危险因素外，高血压的重要决定因素是饮食中饱和脂肪含量较高，尤其是椰子油，以及水果、蔬菜、豆类和椰子含量较低，尤其是豆类和椰子。
