Association between dietary saturated fat with cardiovascular disease risk markers and body composition in healthy adults: findings from the cross-sectional BODYCON study

Ozen, Ezgi; Mihaylova, Rada; Weech, Michelle; Kinsella, Sam; Lovegrove, Julie A.; Jackson, Kim G.

doi:10.1186/s12986-022-00650-y

Table 3 Spearman’s correlation coefficients (r_s) for the relationship between DXA body composition measurements, with CVD risk factors and dietary macronutrients

From: Association between dietary saturated fat with cardiovascular disease risk markers and body composition in healthy adults: findings from the cross-sectional BODYCON study

	Body fat, %	Fat mass, kg	Lean mass, kg	VAT, g	Android fat, kg	Android fat %	Gynoid fat %	A/G
Blood pressure, mmHg
Systolic	−0.03	0.15**	0.33**	0.40**	0.25**	0.14**	−0.15**	0.33**
Diastolic	0.13*	0.29**	0.21**	0.44**	0.37**	0.31**	−0.003	0.39**
Pulse pressure	−0.14**	−0.02	0.25**	0.16**	0.03	−0.05	−0.19**	0.11*
Biochemistry
TC, mmol/L	0.19**	0.17**	−0.11*	0.25**	0.23**	0.23**	0.13*	0.20**
TAG, mmol/L	0.21**	0.35**	0.18**	0.46**	0.42**	0.38**	0.06	0.43**
HDL-C, mmol/L	−0.02	−0.23**	−0.35**	−0.35**	−0.29**	−0.20**	0.11*	−0.34**
LDL-C, mmol/L	0.17**	0.20**	−0.02	0.32**	0.27**	0.25**	0.09	0.26**
Non-HDL-C, mmol/L	0.22**	0.27**	0.02	0.41**	0.36**	0.33**	0.10	0.35**
TC: HDL ratio	0.18**	0.37**	0.24**	0.55**	0.47**	0.39**	−0.001	0.50**
LDL-C: HDL-C ratio	0.16**	0.33**	0.23**	0.51**	0.43**	0.35**	−0.01	0.46**
NEFA, μmol/L	0.20**	0.12*	−0.17**	0.04	0.10*	0.15**	0.20**	−0.02
Glucose, mmol/L	0.07	0.23**	0.22**	0.41**	0.31**	0.23**	−0.05	0.35**
Insulin, pmol/L	0.35**	0.41**	0.02	0.34**	0.41**	0.42**	0.24**	0.32**
HOMA-IR	0.34**	0.42**	0.06	0.38**	0.43**	0.42**	0.21**	0.34**
CRP, mg/L	0.36**	0.41**	0.001	0.29**	0.39**	0.41**	0.27**	0.27**
GGT, U/L	−0.09	0.11*	0.35**	0.37**	0.22**	0.11	−0.22**	0.36**
Uric acid, µmol/L	−0.16**	0.13*	0.53**	0.43**	0.29**	0.13*	−0.35**	0.51**
Adiponectin, µg/mL	0.18**	0.02	−0.25**	−0.14**	−0.05	0.02	0.25**	−0.21
Total 25(OH)D, ng/mL	−0.16**	−0.14**	0.05	−0.12*	−0.08	−0.11*	−0.15**	−0.14**
Dietary intake
Total fat, %TE	0.02	0.01	−0.03	0.01	0.01	0.01	0.02	0.01
SFA %TE	0.04	0.06	0.01	0.08	0.06	0.04	0.03	0.04
MUFA, %TE	0.01	−0.01	−0.05	−0.02	−0.01	−0.004	0.02	−0.01
PUFA, %TE	−0.07	−0.15**	−0.09	−0.13*	−0.16**	−0.13*	−0.04	−0.14**
n-6 PUFA, %TE	−0.08	−0.16**	−0.11*	−0.17**	−0.19**	−0.15**	−0.02	−0.18**
n-3 PUFA, %TE	−0.004	−0.05	−0.08	0.01	−0.04	−0.01	0.02	−0.03
Trans fat, %TE	0.07	0.11*	0.07	0.16**	0.13**	0.11*	0.04	0.12*
Protein, %TE	−0.03	−0.003	0.07	−0.04	−0.02	−0.05	−0.03	−0.07
Carbohydrate, %TE	0.02	0.003	−0.05	−0.03	0.001	0.02	0.03	0.01
Fibre (AOAC), g/day	−0.22**	−0.14**	0.21**	−0.06	−0.13*	−0.21**	−0.21**	−0.07
Total Sugars, %TE	0.03	−0.01	−0.11*	−0.14**	−0.04	−0.04	0.07	−0.11*

Data analysed by Spearman’s correlations
AOAC association of analytical chemists, A/G android to gynoid ratio, CRP C-reactive protein, GGT gamma-glutamyl transferase, HDL-C high density lipoprotein cholesterol, HOMA-IR homeostatic model assessment for insulin resistance, LDL-C low density lipoprotein cholesterol, MUFA monounsaturated fatty acids, NEFA non-esterified fatty acids, PUFA polyunsaturated fatty acids, SFA saturated fatty acids, TC total cholesterol, TAG triacylglycerol, %TE % of total energy, VAT abdominal visceral adipose tissue, total 25(OH)D: 25-hydroxyvitamin D
*Significant differences at the 0.05 level
**Significant differences at the 0.01 level

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