Original Article

European Journal of Clinical Nutrition (2006) 60, 236–244. doi:10.1038/sj.ejcn.1602307; published online 2 November 2005

Intake of milk fat, reflected in adipose tissue fatty acids and risk of myocardial infarction: a case–control study

Guarantor: JI Pedersen.

Contributors: JR, DST and JIP were responsible for ideas, design and coordination of the study. JIP contributed to the interpretation and writing. MBV contributed to the statistical analysis and writing. ASB was responsible for statistical analysis and writing.

A S Biong1,2, M B Veierød3, J Ringstad4, D S Thelle5,6 and J I Pedersen1

  1. 1Department of Nutrition, Institute for Basic Medical Sciences, University of Oslo, Oslo, Norway
  2. 2TINE Centre for Research and Development, Oslo, Norway
  3. 3Department of Statistics, Institute for Basic Medical Sciences, University of Oslo, Oslo, Norway
  4. 4Østfold Central Hospital, Fredrikstad, Norway
  5. 5Institute of Cardiovascular Research, Sahlgrenska Akademin, Göteborg, Sweden
  6. 6Epigen, Akershus University Hospital, University of Oslo, Oslo, Norway

Correspondence: Professor JI Pedersen, Department of Nutrition, Institute for Basic Medical Sciences, PO Box 1046, Blindern, 0316 Oslo, Norway. E-mail: j.i.pedersen@medisin.uio.no

Received 18 November 2004; Revised 18 August 2005; Accepted 18 August 2005; Published online 2 November 2005.

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Abstract

Objective:

 

To study the association between content of fatty acids from milk fat (14:0, 15:0 and 17:0) in adipose tissue and risk of a first myocardial infarction (MI).

Design and subjects:

 

A case–control study with 99 patients and 98 population controls both men and postmenopausal women, age 45–75 year. Adipose tissue fatty acids were determined by gas–liquid chromatography.

Results:

 

The content of 14:0, 14:1, 15:0, 17:0 and 17:1 were all significantly higher in adipose tissue of controls than of the patients. Age and sex adjusted odds ratios (OR) for MI were significantly reduced with increasing quartiles of 14:0, 14:1, 15:0 and 17:1 in adipose tissue, but except for 15:0 (OR=0.36, 95% CI 0.13–0.99), the trend was no longer significant after further adjustment for waist-to-hip ratio, smoking and family history for coronary heart disease. Correlations between 14:0 and 15:0 in adipose tissue, and waist-to-hip ratio were significantly negative (r=-0.22 for both, P<0.01).

Conclusion:

 

Our study suggests that intake of dairy fat or some other component of dairy products, as reflected by C15:0 as marker in adipose tissue, may protect persons at increased risk from having a first MI, and that the causal effects may rely on other factors than serum cholesterol.

Sponsorship:

 

Throne Holst's foundation for Nutrition Research, Research Council of Norway, The Norwegian Association of Margarine Producers, DeNoFa Fabriker A/S, TINE BA.

Keywords:

pentadecanoic acid, myristic acid, heptadecanoic acid, milk fat, coronary heart disease, biological markers

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