Quality of Dietary Fat Intake and Body Weight and Obesity in a Mediterranean Population: Secondary Analyses within the PREDIMED Trial

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 yea...

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Detalles Bibliográficos
Autores: Beulen, Yvette, Martínez-González, Miguel Ángel, 1957-, Rest, Ondine van de, Salas Salvadó, Jordi, Sorlí, José V., Gómez Gracia, Enrique, Fiol Sala, Miguel, Estruch Riba, Ramon, Santos, José Manuel, Schröder, Helmut, 1958-, Alonso Gómez, Ángel M., Serra Majem, Lluís, Pintó Sala, Xavier, Ros Rahola, Emilio, Becerra Tomás, Nerea, González, José I., Fitó Colomer, Montserrat, Martínez, J. Alfredo, 1957-, Gea, Alfredo
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/157520
Acceso en línea:https://hdl.handle.net/2445/157520
Access Level:acceso abierto
Palabra clave:Dietoteràpia
Olis i greixos comestibles
Obesitat
Cuina mediterrània
Assaigs clínics
Diet therapy
Edible oils and fats
Obesity
Mediterranean cooking
Clinical trials
Descripción
Sumario: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.

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