| Title |
Adipose tissue fatty acids present in dairy fat and risk of stroke: the Danish Diet, Cancer and Health cohort
|
|---|---|
| Published in |
European Journal of Nutrition, January 2018
|
| DOI | 10.1007/s00394-018-1608-2 |
| Pubmed ID | |
| Authors |
Anne Sofie Dam Laursen, Christina Catherine Dahm, Søren Paaske Johnsen, Erik Berg Schmidt, Kim Overvad, Marianne Uhre Jakobsen |
| Abstract |
The role of dairy fat for the risk of stroke is not yet clear. Adipose tissue reflects long-term fatty acid intake and metabolism. We, therefore, investigated associations for percentages of adipose tissue fatty acids, for which dairy products are a major source (12:0, 14:0, 14:1 cis-9, 15:0, 17:0, 18:1 trans-11 and 18:2 cis-9, trans-11), with incident total stroke and stroke subtypes. We conducted a case-cohort study within the Danish Diet, Cancer and Health cohort, including all incident stroke cases (n = 2108) and a random sample of the total cohort (n = 3186). The fatty acid composition of adipose tissue biopsies was determined by gas chromatography and specific fatty acids were expressed as percentage of total fatty acids. Stroke cases were identified in the Danish National Patient Registry and the diagnoses were individually verified. We recorded 2108 stroke cases of which 1745 were ischemic, 249 were intracerebral hemorrhages and 102 were subarachnoid hemorrhages. We observed a lower rate of ischemic stroke for a higher adipose tissue percentage of 12:0, 14:0, 15:0, 17:0, 18:1 trans-11 and 18:2 cis-9, trans-11. Adipose tissue percentages of 15:0 and 18:1 trans-11 were also inversely associated with intracerebral hemorrhage, whereas no associations between the adipose tissue fatty acids and subarachnoid hemorrhage were observed. No associations between 14:1 cis-9 and ischemic or hemorrhagic stroke were found. Our results suggest that a larger percentage in adipose tissue of fatty acids for which dairy products are a major source is associated with a lower rate of ischemic stroke. |
X Demographics
The data shown below were collected from the profiles of 10 X users who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| United States | 2 | 20% |
| United Kingdom | 1 | 10% |
| Spain | 1 | 10% |
| Mexico | 1 | 10% |
| Greece | 1 | 10% |
| Unknown | 4 | 40% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 4 | 40% |
| Scientists | 3 | 30% |
| Practitioners (doctors, other healthcare professionals) | 3 | 30% |
Mendeley readers
The data shown below were compiled from readership statistics for 31 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 31 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 5 | 16% |
| Researcher | 4 | 13% |
| Other | 3 | 10% |
| Student > Ph. D. Student | 3 | 10% |
| Student > Master | 3 | 10% |
| Other | 4 | 13% |
| Unknown | 9 | 29% |
| Readers by discipline | Count | As % |
|---|---|---|
| Medicine and Dentistry | 10 | 32% |
| Nursing and Health Professions | 4 | 13% |
| Biochemistry, Genetics and Molecular Biology | 3 | 10% |
| Agricultural and Biological Sciences | 3 | 10% |
| Computer Science | 1 | 3% |
| Other | 2 | 6% |
| Unknown | 8 | 26% |
Attention Score in Context
This research output has an Altmetric Attention Score of 8. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 28 February 2023.
All research outputs
#4,314,667
of 24,187,394 outputs
Outputs from European Journal of Nutrition
#884
of 2,505 outputs
Outputs of similar age
#90,668
of 451,093 outputs
Outputs of similar age from European Journal of Nutrition
#21
of 46 outputs
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