Evidence map›Paper›PMID 25161045›Full record

SynthesisCirculation2014

Dietary linoleic acid and risk of coronary heart disease: a systematic review and meta-analysis of prospective cohort studies.

Maryam S Farvid, Ming Ding, An Pan, Qi Sun, Stephanie E Chiuve, Lyn M Steffen, Walter C Willett, Frank B Hu

Abstract readMeta-AnalysisSystematic Review
PubMed Full text at PMC Publisher
In one paragraph

Synthesis in Circulation, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 242 papers, 14 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
242citing papers in PubMed, 14 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

242 citing papers in PubMed, 14 syntheses or guidelines pooled it.

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182 more citing papers are in PubMed but not listed here.

4 · The record

Corrections and comments

5 · Who and what money

Authors and funding

8 authors.

Maryam S FarvidFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Ming DingFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
An PanFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Qi SunFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Stephanie E ChiuveFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Lyn M SteffenFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Walter C WillettFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN.
Frank B HuFrom the Departments of Nutrition (M.S.F., M.D., Q.S., S.E.C., W.C.W., F.B.H.) and Epidemiology (W.C.W., F.B.H.), Harvard School of Public Health, Boston, MA; Department of Community Nutrition (M.S.F.), Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Saw Swee Hock School of Public Health and Yong Loo Lin School of Medicine (A.P.), National University of Singapore and National University Health System, Republic of Singapore; Channing Division of Network Medicine, Department of Medicine (Q.S., W.C.W., F.B.H.) and Division of Preventive Medicine, Department of Medicine (S.E.C.), Brigham and Women's Hospital and Harvard Medical School, Boston, MA; and Division of Epidemiology and Community Health (L.M.S.), University of Minnesota School of Public Health, Minnesota, MN. nhbfh@channing.harvard.edu.

Funding

Validity of Diet and Activity Measures in WomenP01CA055075 · NCI · HARVARD UNIVERSITY (SCH OF PUBLIC HLTH) · PI WILLETT, WALTER C. · 1991 to 2009
$41.8M
Cancer Epidemiology Cohort in Male Health ProfessionalsU01CA167552 · NCI · HARVARD UNIVERSITY D/B/A HARVARD SCHOOL OF PUBLIC HEALTH · PI Lorelei Mucci, Walter C. Willett · 2017 to 2026
$17.0M
Cancer Epidemiology Cohort in Male Health ProfessionalsUM1CA167552 · NCI · HARVARD SCHOOL OF PUBLIC HEALTH · PI WILLETT, WALTER C. · 2012 to 2016
$11.5M
DIETARY PATTERNS AND RISK OF CARDIOVASCULAR DISEASER01HL060712 · NHLBI · HARVARD UNIVERSITY (SCH OF PUBLIC HLTH) · PI HU, FRANK B, QI, QIBIN · 1998 to 2021
$8.0M
BIOCHEMICAL AND GENETIC MARKERS OF TYPE 2 DIABETES RISKR01DK058845 · NIDDK · BRIGHAM AND WOMEN'S HOSPITAL · PI HU, FRANK B · 2001 to 2013
$7.8M
NCI NIH HHS P01 CA055075NCI NIH HHS U01 CA167552NCI NIH HHS UM1 CA167552NHLBI NIH HHS HL60712NHLBI NIH HHS R01 HL060712NIDDK NIH HHS R01 DK058845
6 · The paper itself

Abstract

backgroundPrevious studies on intake of linoleic acid (LA), the predominant n-6 fatty acid, and coronary heart disease (CHD) risk have generated inconsistent results. We performed a systematic review and meta-analysis of prospective cohort studies to summarize the evidence regarding the relation of dietary LA intake and CHD risk. METHODS AND

resultsWe searched MEDLINE and EMBASE databases through June 2013 for prospective cohort studies that reported the association between dietary LA and CHD events. In addition, we used unpublished data from cohort studies in a previous pooling project. We pooled the multivariate-adjusted relative risk (RR) to compare the highest with the lowest categories of LA intake using fixed-effect meta-analysis. We identified 13 published and unpublished cohort studies with a total of 310 602 individuals and 12 479 total CHD events, including 5882 CHD deaths. When the highest category was compared with the lowest category, dietary LA was associated with a 15% lower risk of CHD events (pooled RR, 0.85; 95% confidence intervals, 0.78-0.92; I(2)=35.5%) and a 21% lower risk of CHD deaths (pooled RR, 0.79; 95% confidence intervals, 0.71-0.89; I(2)=0.0%). A 5% of energy increment in LA intake replacing energy from saturated fat intake was associated with a 9% lower risk of CHD events (RR, 0.91; 95% confidence intervals, 0.87-0.96) and a 13% lower risk of CHD deaths (RR, 0.87; 95% confidence intervals, 0.82-0.94).

conclusionsIn prospective observational studies, dietary LA intake is inversely associated with CHD risk in a dose-response manner. These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.

Indexed as

Coronary DiseaseDietary FatsHumansLinoleic AcidObservational Studies as TopicProspective StudiesRisk FactorsDietary FatsLinoleic Acidcardiovascular diseasecoronary diseasedietlinoleic acidmeta-analysispolyunsaturated fatty acidssaturated fatty acids

Identifiers

PMID25161045
PMCPMC4334131

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.