Food patterns associated with blood lipids are predictive of coronary heart disease: the Whitehall II study

McNaughton, Sarah A., Mishra, Gita D. and Brunner, Eric J. (2009) Food patterns associated with blood lipids are predictive of coronary heart disease: the Whitehall II study. British Journal of Nutrition, 102 4: 619-624. doi:10.1017/S0007114509243030

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Author McNaughton, Sarah A.
Mishra, Gita D.
Brunner, Eric J.
Title Food patterns associated with blood lipids are predictive of coronary heart disease: the Whitehall II study
Journal name British Journal of Nutrition   Check publisher's open access policy
ISSN 0007-1145
Publication date 2009-08-01
Sub-type Article (original research)
DOI 10.1017/S0007114509243030
Open Access Status File (Publisher version)
Volume 102
Issue 4
Start page 619
End page 624
Total pages 6
Place of publication Cambridge, United Kingdom
Publisher Cambridge University Press
Language eng
Abstract Genome-wide association studies have identified loci influencing circulating lipid concentrations in humans; further information on novel contributing genes, pathways, and biology may be gained through studies of epigenetic modifications.
Formatted abstract
Analysis of the epidemiological effects of overall dietary patterns offers an alternative approach to the investigation of the role of diet in CHD. We analysed the role of blood lipid-related dietary patterns using a two-step method to confirm the prospective association of dietary pattern with incident CHD. Analysis is based on 7314 participants of the Whitehall II study. Dietary intake was measured using a 127-item FFQ. Reduced rank regression (RRR) was used to derive dietary pattern scores using baseline serum total and HDL-cholesterol, and TAG levels as dependent variables. Cox proportional hazard regression was used to confirm the association between dietary patterns and incident CHD (n 243) over 15 years of follow-up. Increased CHD risk (hazard ratio (HR) for top quartile: 2·01 (95 % CI 1·41, 2·85) adjusted for age, sex, ethnicity and energy misreporting) was observed with a diet characterised by high consumption of white bread, fried potatoes, sugar in tea and coffee, burgers and sausages, soft drinks, and low consumption of French dressing and vegetables. The diet–CHD relationship was attenuated after adjustment for employment grade and health behaviours (HR for top quartile: 1·81; 95 % CI 1·26, 2·62), and further adjustment for blood pressure and BMI (HR for top quartile: 1·57; 95 % CI 1·08, 2·27). Dietary patterns are associated with serum lipids and predict CHD risk after adjustment for confounders. RRR identifies dietary patterns using prior knowledge and focuses on the pathways through which diet may influence disease. The present study adds to the evidence that diet is an important risk factor for CHD.
Keyword Dietary patterns
Coronary heart disease
Prospective cohort studies
Whitehall II study
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID ETM/55
R01 DK106236
P30 DK098722
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
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School of Public Health Publications
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