Increased frequency of consumption of prepared foods potentially high in trans‐fatty acids (TFA) is positively associated with low density lipoprotein cholesterol in persons with type 2 diabetes

Relations between food sources of TFA and high‐and low‐density lipoprotein cholesterol (HDL and LDL, respectively) are unclear in persons with type 2 diabetes. We studied cross‐sectional relationships between reported intake frequency of prepared foods (French fries, doughnuts, cookies, chips, crackers, other snacks, nondairy creamer), stick margarine, dairy, and meat from ruminants and HDL and LDL. We studied 251 participants (58% women, 32% minority) in Look AHEAD, a trial of lifestyle for weight loss to reduce cardiovascular events in overweight/obese adults (aged 45–76) with type 2 diabetes. Before intervention (June 2002–November 2004), nutrients and eating frequency of foods were assessed by Look AHEAD food frequency questionnaire and fasting LDL and HDL were measured. Analysis of covariance adjusted for demographics, BMI, statin use, total calories, dietary fats and protein, other foods of interest, and physical activity. For highest (average each included food > once per week), middle, and lowest (once per month) tertiles of prepared food intake, LDL was 120 (95% CI 108, 133), 104 (96, 113), and 96 (86, 106) mg/dL, respectively (trend p<0.003). No other foods were associated with LDL and HDL was not associated with any foods. These results suggest the benefit of consuming prepared foods no more than once per month. Funded by 7RO1 HL70300.