Examinando por Autor "Ascherio, Alberto"
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Ítem Socio-economic status and health awareness are associated with choice of cooking oil in Costa Rica(Public Health Nutrition, Vol 10, issue 11, 2007) Colon Ramos, Uriyoán; Kabagambe, Edmond K; Baylin, Ana; Ascherio, Alberto; Campos, Hannia; Peterson, Karen EObjective: To examine the socio-economic and lifestyle determinants of cooking oil choice in Costa Rica during the last decade (1994–2004). Design: Cross-sectional study. Subjects (total n ¼ 2274) belonged to the control population of a large case– control study; they were recruited yearly. Data about type of oil used for cooking, dietary intake, socio-economic and demographic characteristics were collected. Setting: A dietitian visited all subjects and conducted the interviews at their homes; all subjects lived in the Costa Rican central valley region. Subjects: Adult, free-living, rural and urban Costa Ricans with no history of myocardial infarction and physical or mental disability. Results: The odds of choosing soybean over palm oil increased significantly each year (P , 0.05) and was determined by high socio-economic status (SES) and variables that suggest health awareness (self-reported history of hypertension, high cholesterol, multivitamin use and intake of green leafy vegetables). The odds of choosing other unsaturated oils, namely corn and sunflower, over soybean oil also increased yearly (P , 0.05) and was associated with the same two factors (high SES and health awareness). Palm oil users remained in the lowest SES tertile and were more likely to live in rural areas. Across all SES tertiles, high health awareness determined the odds of choosing other unsaturated oils over palm oil, and soybean oil (P , 0.05). Conclusion: These data show that, in addition to SES, health awareness is associated with selection of unsaturated oils over palm oil in a developing country undergoing transition. These data should be considered when targeting nutrition messages and policies that promote better dietary choices.Ítem The type of oil used for cooking is associated with the risk of nonfatal acute myocardial infarction in Costa Rica(The Journal of Nutrition, Vol. 135, no 11, 2005) Kabagambe, Edmond K.; Baylin, Ana; Ascherio, Alberto; Campos Núñez, HanniaPalm oil and soybean oil are the 2 most widely used cooking oils in the world. Palm oil is consumed mainly in developing countries, where morbidity and mortality due to cardiovascular disease (CVD) are on the rise. Although claims about adverse or protective effects of these oils are commonly made, there are no epidemiologic studies assessing the association between these oils and cardiovascular disease endpoints. We examined whether consumption of palm oil relative to soybean oil and other unsaturated oils (predominantly sunflower) is associated with myocardial infarction (MI) in Costa Rica. The cases (n = 2111) were survivors of a first acute MI and were matched to randomly selected population controls (n = 2111). Dietary intake was assessed with a validated semiquantitative FFQ. Adipose tissue profiles of essential fatty acids were assessed to validate cooking oil intake and found to be consistent with self-reported major oils used for cooking. The data were analyzed using conditional logistic regression. Palm oil users were more likely to have an MI than users of soybean oil [odds ratio (OR) = 1.33; 95% CI: 1.08–1.63] or other cooking oils (OR = 1.23; CI: 0.99–1.52), but they did not differ from users of soybean oil with a high trans-fatty acid content (OR = 1.14; CI: 0.84–1.56). These data suggest that as currently used in Costa Rica, and most likely in many other developing countries, the replacement of palm oil with a polyunsaturated nonhydrogenated vegetable oil would reduce the risk of MI.