Nutrición Hospitalaria (Jun 2013)

Low-fat dairy products consumption is associated with lower triglyceride concentrations in a Spanish hypertriglyceridemic cohort

  • Jordi Merino,
  • Rocío Mateo-Gallego,
  • Nuria Plana,
  • Ana María Bea,
  • Juan Ascaso,
  • Carlos Lahoz,
  • José Luis Aranda

DOI
https://doi.org/10.3305/nh.2013.28.3.6363
Journal volume & issue
Vol. 28, no. 3
pp. 927 – 933

Abstract

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Introduction: The first line of treatment for hypertriglyceridemic (HTG) includes a well-balanced diet, although the association of dietary components with triglyceride (TG) concentrations in hypertriglyceridemic patients is not fully understood. Objective: To describe the main dietary patterns in a cohort of hypertriglyceridaemic patients and to evaluate the association between dietary components and TG levels. Methods: This multicentre cross-sectional study included subjects (n = 1.394) with HTG (TG > 2.25 mmol/L) visiting lipid units affiliated with the Spanish Atherosclerosis Society. A validated 14-item food questionnaire was performed to assess diet. Clinical, anthropometry and biochemical parameters were also obtained. Results: Two dietary patterns were defined a posteriori by cluster analysis. Patients following the "prudent dietary pattern" (predominantly fish, fruits, vegetables, low-fat dairy and legumes) had lower TG levels than those with the "western dietary pattern" (predominantly red and processed meat products, alcohol, cakes and pastries and sugar) (3.51 ± 2.41 vs. 3.96 ± 3.61 mmol/L, P = 0.002). In a multivariant test, low-fat dairy products (B: -0.089; 95% IC: -16.1, -3.1, P = 0.004) and alcohol intake (B: 0.070; 95% IC: 1.1, 13.1, P = 0.022) were significantly associated with TG concentrations independently of potential confounders. Conclusions: Mediterranean dietary pattern including low-fat dairy products and abstaining from alcohol intake is highly associated with lower TG concentration in hypertriglyceridaemic patients even under lipid-lowering treatment. The reinforcement in nutritional counselling mainly in these food groups should be done and further specifically studies about the direct association of these and other dietary groups should be carried out to the development of more effective nutritional recommendations.

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