The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes
Alessandro Dal Bosco,
Massimiliano Cavallo,
Laura Menchetti,
Elisa Angelucci,
Alice Cartoni Mancinelli,
Gaetano Vaudo,
Stefania Marconi,
Emanuela Camilli,
Francesco Galli,
Cesare Castellini,
Simona Mattioli
Affiliations
Alessandro Dal Bosco
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy
Massimiliano Cavallo
Department of Medicine and Surgery, University of Perugia, Piazzale Gambuli 1, 06132 Perugia, Italy
Laura Menchetti
School of Bioscience and Veterinary Medicine, University of Camerino, Via Circonvallazione 93/95, 62024 Matelica, Italy
Elisa Angelucci
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy
Alice Cartoni Mancinelli
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy
Gaetano Vaudo
Department of Medicine and Surgery, University of Perugia, Piazzale Gambuli 1, 06132 Perugia, Italy
Stefania Marconi
Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy
Emanuela Camilli
Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, 00178 Rome, Italy
Francesco Galli
Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy
Cesare Castellini
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy
Simona Mattioli
Department of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06124 Perugia, Italy
The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic—AI, and thrombogenic—TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.
