Julibert, AliciaBibiloni, Maria Del MarBouzas, CristinaMartínez-González, Miguel ÁngelSalas-Salvadó, JordiCorella, DoloresZomeño, Maria DolorsRomaguera, DoraVioque, JesúsAlonso-Gómez, Ángel MWärnberg, JuliaMartínez, J AlfredoSerra-Majem, LuísEstruch, RamonTinahones, Francisco JLapetra, JoséPintó, XavierLopez-Miranda, JoséGarcía-Molina, LauraGaforio, José JuanMatía-Martín, PilarDaimiel, LidiaMartín-Sánchez, VicenteVidal, JosepVázquez, ClotildeRos, EmiliToledo, EstefaníaBecerra-Tomás, NereaPórtoles, OlgaPérez-Vega, Karla AFiol, MiquelTorres-Collado, LauraTojal-Sierra, LucasCarabaño-Moral, RosaAbete, ItziarSanchez-Villegas, AlmudenaCasas, RosaBernal-López, María RosaSantos-Lozano, José ManuelGalera, AnaUgarriza, LucíaRuiz-Canela, MiguelBabio, NancyColtell, OscarSchröder, HelmutKonieczna, JadwigaOrozco-Beltrán, DomingoSorto-Sánchez, CarolinaEguaras, SoniaBarrubés, LauraFitó, MontserratTur, Josep APredimed-Plus Investigators2024-02-102024-02-102019-06-29http://hdl.handle.net/10668/14204http://hdl.handle.net/20.500.13003/16097http://hdl.handle.net/20.500.12105/17884Background: The effect of dietary fat intake on the metabolic syndrome (MetS) and in turn on cardiovascular disease (CVD) remains unclear in individuals at high CVD risk. Objective: To assess the association between fat intake and MetS components in an adult Mediterranean population at high CVD risk. Design: Baseline assessment of nutritional adequacy in participants (n = 6560, men and women, 55-75 years old, with overweight/obesity and MetS) in the PREvención con DIeta MEDiterránea (PREDIMED)-Plus randomized trial. Methods: Assessment of fat intake (total fat, monounsatured fatty acids: MUFA, polyunsaturated fatty acids: PUFA, saturated fatty acids: SFA, trans-fatty acids: trans-FA, linoleic acid, α-linolenic acid, and ω-3 FA) using a validated food frequency questionnaire, and diet quality using 17-item Mediterranean dietary questionnaire and fat quality index (FQI). Results: Participants in the highest quintile of total dietary fat intake showed lower intake of energy, carbohydrates, protein and fiber, but higher intake of PUFA, MUFA, SFA, TFA, LA, ALA and ω-3 FA. Differences in MetS components were found according to fat intake. Odds (5th vs. 1st quintile): hyperglycemia: 1.3-1.6 times higher for total fat, MUFA, SFA and ω-3 FA intake; low high-density lipoprotein cholesterol (HDL-c): 1.2 higher for LA; hypertriglyceridemia: 0.7 lower for SFA and ω-3 FA intake. Conclusions: Dietary fats played different role on MetS components of high CVD risk patients. Dietary fat intake was associated with higher risk of hyperglycemia.engVoRhttp://creativecommons.org/licenses/by/4.0/Mediterranean dietCardiovascular disease riskDietary fatFat intakeFatty acidsAgedBiomarkersBlood GlucoseCardiovascular DiseasesCross-Sectional StudiesDiet, MediterraneanDietary FatsDyslipidemiasFemaleHumansHyperglycemiaLipidsMaleMetabolic SyndromeMiddle AgedRisk AssessmentRisk FactorsSpainTreatment OutcomeAttribution 4.0 International3126196711710.3390/nu110714932072-6643Nutrientsopen accessDieta MediterráneaResultado del TratamientoBiomarcadoresSíndrome MetabólicoFemeninoGrasas de la DietaLípidosMasculinoEstudios TransversalesFactores de RiesgoDislipidemiasHumanosPersona de Mediana EdadGlucemiaHiperglucemiaAncianoMedición de RiesgoEnfermedades CardiovascularesEspaña2-s2.0-85069267692478885400086L2002354203