Open AccessIntake of trans fat and all-cause mortality in the Reasons for Geographical and Racial Differences in Stroke (REGARDS) cohort
Author(s) -
James N Kiage,
Peter D. Merrill,
Cody Robinson,
Yue Cao,
Talha A. Malik,
Barrett C Hundley,
Ping Lao,
Suzanne E. Judd,
Mary Cushman,
Virginia J. Howard,
Edmond K. Kabagambe
Publication year - 2013
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.3945/ajcn.112.049064
Subject(s) - medicine , stroke (engine) , prospective cohort study , cohort , diabetes mellitus , demography , population , cause of death , obesity , cohort study , lower risk , proportional hazards model , mortality rate , disease , confidence interval , endocrinology , environmental health , sociology , mechanical engineering , engineering
A high intake of trans fatty acids decreases HDL cholesterol and is associated with increased LDL cholesterol, inflammation, diabetes, cancer, and mortality from cardiovascular disease. The relation between trans fat intake and all-cause mortality has not been established.
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