PDF(Pubmed)
Abstract：
BACKGROUND: Conflicting results have been reported on the association of dietary unsaturated fatty acids (UFAs) with longevity and cardiovascular health. Most previous studies have focused only on the amount of UFAs consumed, not the timing of intake.
METHODS: This prospective cohort study used data from 30,136 adults aged 18 years and older. Intakes of UFAs by meal time and types were assessed by a 24-h dietary recall for two days. The covariate-adjusted survey-weighted Cox proportional hazards models were performed to evaluate the associations of dietary total unsaturated fatty acid (TUFA), polyunsaturated fatty acid (PUFA), and monounsaturated fatty acid (MUFA) intakes throughout the day and three meals with mortality.
RESULTS: During a median of 10.0 years of follow-up, 4510 total deaths occurred. All-cause mortality decreased with increasing intakes at dinner of TUFA (HR: 0.87 [0.77-0.98]), PUFA (HR: 0.81 [0.73-0.91]), and MUFA (HR: 0.88 [0.77-0.99]). With an increased intake of PUFA at dinner, CVD mortality showed a decreasing trend. However, the inverted L-shaped non-linear trend in all-cause mortality was found with increasing intake at breakfast of TUFA (HR: 1.35 [1.17-1.57], Q3 vs. Q1), PUFA (HR: 1.30 [1.13-1.50]), and MUFA (HR: 1.28 [1.13-1.45]). Meanwhile, increased breakfast intake of UFAs was associated with increased CVD and heart disease mortality.
CONCLUSIONS: Meal timing influences the association of UFAs with all-cause and CVD-related mortality.
METHODS: This prospective cohort study used data from 30,136 adults aged 18 years and older. Intakes of UFAs by meal time and types were assessed by a 24-h dietary recall for two days. The covariate-adjusted survey-weighted Cox proportional hazards models were performed to evaluate the associations of dietary total unsaturated fatty acid (TUFA), polyunsaturated fatty acid (PUFA), and monounsaturated fatty acid (MUFA) intakes throughout the day and three meals with mortality.
RESULTS: During a median of 10.0 years of follow-up, 4510 total deaths occurred. All-cause mortality decreased with increasing intakes at dinner of TUFA (HR: 0.87 [0.77-0.98]), PUFA (HR: 0.81 [0.73-0.91]), and MUFA (HR: 0.88 [0.77-0.99]). With an increased intake of PUFA at dinner, CVD mortality showed a decreasing trend. However, the inverted L-shaped non-linear trend in all-cause mortality was found with increasing intake at breakfast of TUFA (HR: 1.35 [1.17-1.57], Q3 vs. Q1), PUFA (HR: 1.30 [1.13-1.50]), and MUFA (HR: 1.28 [1.13-1.45]). Meanwhile, increased breakfast intake of UFAs was associated with increased CVD and heart disease mortality.
CONCLUSIONS: Meal timing influences the association of UFAs with all-cause and CVD-related mortality.
摘要：
背景：关于膳食不饱和脂肪酸（UFA）与长寿和心血管健康的关联，已经报道了相互矛盾的结果。以前的大多数研究只关注消耗的UFA的数量，不是摄入的时机。
方法：这项前瞻性队列研究使用了来自30,136名18岁及以上成年人的数据。通过为期两天的24小时饮食召回评估了进餐时间和类型的UFA摄入量。进行了协变量调整的调查加权Cox比例风险模型，以评估膳食总不饱和脂肪酸（TUFA）的关联。多不饱和脂肪酸(PUFA),和单不饱和脂肪酸（MUFA）全天摄入和三餐死亡。
结果：在中位数为10.0年的随访期间，共有4510人死亡。全因死亡率随着晚餐摄入的增加而降低（HR：0.87[0.77-0.98]），PUFA（HR：0.81[0.73-0.91]），和MUFA（HR：0.88[0.77-0.99]）。随着晚餐时PUFA摄入量的增加，CVD死亡率呈下降趋势。然而,全因死亡率呈倒L型非线性趋势，随着早餐摄入TUFA（HR：1.35[1.17-1.57]，Q3vs.Q1),PUFA（HR：1.30[1.13-1.50]），和MUFA（HR：1.28[1.13-1.45]）。同时,早餐UFA摄入量增加与CVD和心脏病死亡率增加相关.
结论：用餐时间影响UFA与全因和CVD相关死亡率的关联。
方法：这项前瞻性队列研究使用了来自30,136名18岁及以上成年人的数据。通过为期两天的24小时饮食召回评估了进餐时间和类型的UFA摄入量。进行了协变量调整的调查加权Cox比例风险模型，以评估膳食总不饱和脂肪酸（TUFA）的关联。多不饱和脂肪酸(PUFA),和单不饱和脂肪酸（MUFA）全天摄入和三餐死亡。
结果：在中位数为10.0年的随访期间，共有4510人死亡。全因死亡率随着晚餐摄入的增加而降低（HR：0.87[0.77-0.98]），PUFA（HR：0.81[0.73-0.91]），和MUFA（HR：0.88[0.77-0.99]）。随着晚餐时PUFA摄入量的增加，CVD死亡率呈下降趋势。然而,全因死亡率呈倒L型非线性趋势，随着早餐摄入TUFA（HR：1.35[1.17-1.57]，Q3vs.Q1),PUFA（HR：1.30[1.13-1.50]），和MUFA（HR：1.28[1.13-1.45]）。同时,早餐UFA摄入量增加与CVD和心脏病死亡率增加相关.
结论：用餐时间影响UFA与全因和CVD相关死亡率的关联。
