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The Cholesterol‐Lowering Effect of Statins is Potentiated by Whole Grains Intake. The Polish Norwegian Study (PONS)
Author(s) -
Vaidean Georgeta,
Manczuk Marta,
Vansal Sandeep,
Griffith Jacqueline
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1199.9
Subject(s) - medicine , cholesterol , statin , logistic regression , cohort , food intake , endocrinology , ldl cholesterol , zoology , biology
Adequate whole grains (WG) dietary intake is advocated for cardiovascular health. Statins represent the cornerstone of medical control of hypercholesterolemia. Whether there is an interaction between WG intake and statins, has not been fully explored in ‘real life’ settings. Our objective was to assess the interaction between statin use and whole grains fiber intake on plasma lipids. Methods We used cross‐sectional data of 12754 participants, ages 45 to 64 years, in an ongoing cohort study in Poland. Statin use during the last 30 days was recorded by trained nurses. WG intake was estimated from a food frequency questionnaire assessing participants’ habitual food intake in the past year. Plasma total, LDL, HDL cholesterol, triglycerides and glucose were measured in a fasting state. Multivariable linear and logistic regression models were used for analyses. Results There were 1728 (13.55%) statin users. High WG grain intake (at or above the recommended levels of ≥3 oz/d) was achieved by 2835 (22.23%) participants. Those taking statins, had lower mean (95%CI) plasma lipid levels if they had a high WG intake, even after adjusting for age, sex, education, total caloric intake, various dietary nutrients intake, physical activity, smoking, glucose levels, BMI and prevalent CVD: Cholesterol: 185.13 mg/dL (181.65–188.60) vs. 190.14 mg/dL (188.02–192.27); non‐HDL cholesterol: 127.26 mg/dL (123.83–130.71) vs. 133.02 mg/dL (130.92–135.12); LDL: 104.42 mg/dL (101.37–107.45) vs. 108.54 mg/dL(106.69–110.40). High vs. low WG intake did not have an effect among those not taking statins, nor on triglyceride or HDL levels. In fully adjusted models, statin users with a high WG intake had 33% lower odds of having a cholesterol level ≥ 240 mg/dL and 38% lower odds of having a non‐HDL cholesterol ≥130 mg/dL, compared to statin users with low WG intake. Conclusion We found a potentiation of effect of statins by whole grain dietary intake on plasma lipid levels. Given that the current paradigm on controlling plasma lipids is that “lower is better” and that the uptitration of statins can be potentially toxic, the interaction with the dietary intake of WG has potential clinical significance. Support or Funding Information FINANCIAL DISCLOSURES: The data collection was supported by a grant from the Polish‐Norwegian Research Fund (PNRF‐228‐AI‐1/07).