Trans-fatty acids intake and risk of myocardial infarction.

TLDR

Trans‑fatty acids from partially hydrogenated vegetable oils have long been suspected to raise coronary disease risk, yet human evidence has been sparse. The study aimed to evaluate whether trans‑fatty acid consumption is linked to first acute myocardial infarction in a Boston case‑control cohort. Researchers estimated trans‑fatty acid intake with a validated food frequency questionnaire in a case‑control design involving 239 myocardial infarction patients and 282 population controls. Higher trans‑fatty acid intake was associated with a 2.44‑fold increased risk of myocardial infarction, a relationship that remained significant after adjusting for established risk factors and dietary components, and was driven largely by margarine consumption.

Abstract

Concern that trans-fatty acids formed in the partial hydrogenation of vegetable oils may increase the risk of coronary disease has existed for several decades, but direct evidence on this relation in humans is limited.With a case-control design, we studied the association between intake of trans-fatty acids and a first acute myocardial infarction among 239 patients admitted to one of six hospitals in the Boston area and 282 population control subjects. Intake of trans-fatty acids was estimated using a previously validated food frequency questionnaire. After adjustment for age, sex, and energy intake, intake of trans-fatty acids was directly related to risk of myocardial infarction (relative risk for highest compared with lowest quintile, 2.44; 95% confidence interval, 1.42, 4.19; for trend P < .0001). This relation remained highly significant after adjustment for established coronary risk factors, multivitamin use, and intake of saturated fat, monounsaturated fat, linoleic acid, dietary cholesterol, vitamins E and C, carotene, and fiber. Intake of margarine--the major source of trans-isomers--was significantly associated with risk of myocardial infarction.These data support the hypothesis that intake of partially hydrogenated vegetable oils may contribute to the risk of myocardial infarction.