Need some helps understanding this article.. Questions: 1. What is the experimen

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Need some helps understanding this article..

Questions:

1. What is the experimental design that was used in the study? Which statistical tests are used?

2. What are the primary outcomes (primary dependent variables) in the study?

Dietary intake of saturated fat by food source and incident cardiovascular disease: the Multi-Ethnic Studv of Atherosclerosis1-4 Marcia C de Oliveira Otto, Dariush Mozaffarian, Daan Kromhout, Alain G Bertoni, Christopher T Sibley, David R Jacobs Jr and Jennifer A Nettleton ABSTRACT comparison nutrient. For example, although clinical trials showed Background: Although dietary recommendations have focused on that the replacement of SF with polyunsaturated fat reduced CHD restricting saturated fat (SF) consumption to reduce cardiovascular risk (5), evidence has suggested that a modification of an SF-rich disease (CVD) risk, evidence from prospective studies has not supported diet toward a carbohydrate-rich diet, which is the most common a strong link between total SF intake and CVD events. An understandingscenario in the United States and other populations, may have of whether food sources of SF influence these relations may provide new little effect on CVD risk (6, 7). The absence of an association could also partly relate to divergent effects of SF on different lipid Objective: We investigated the association of SF consumption from fractions. In comparison with carbohydrates, higher SF consumption - not only increases LDL but also increases HDL and decreases triglycerides, with little net effect on the ratio of total:HDL cho- esterol (8), which is considered a better predictor of CHD events than is total cholesterol or any individual lipid measurement (9-11) In addition to these possible explanations, it is plausible that effects of SH consumption could vary depending on its food source example, red meat, which is a common source of SF, contains dietary cholesterol and heme iron that may increase CVD risk (12, airy13). Processed red meats and deli meats also contain high amounts of sodium and other preservatives that may have unfavorable effects insights. different food sources and the incidence of CVD events in a multi populat Design: Participants who were 45-84 y old at baseline (n = 5209) were followed from 2000 to 2010. Diet was assessed by using a 120- item food-frequency questionnaire. CVD incidence (316 cases) was assessed during follow-up visits. Results: After adjustment for demographics, lifestyle, and dietary onfounders, a higher intake of dairy SF was associated with lower CVD risk [HR (95% CI) for +5 g/d and +5% of energy from dairy SF: 0.79 (0.68, 0.92) and 0.62 (0.47, 0.82), respectively]. In con trast, a higher intake of meat SF was associated with greater CVD risk [HR (95% CI) for +5 g/d and a +5% of energy from meat SF: 1.26 (1.02, 1.54) and 1.48 (0.98, 2.23), respectively]. The substitu tion of 2% of energy from meat SF with energy from dairy SF was associated with a 25% lower CVD risk [HR (95% CI): 0.75 (0.63, For From the Division of Epidemiology, Human Genetics and Environmental Sciences, The University of Texas School of Public Health, Houston, TX (JAN and MCOO, the Department of Epidemiology, Harvard School of Public 0.91)]. No associations were observed between plant or butter SF and Health, Boston, MA (DM and MCOO); the Division of Human Nutrition, Wageningen University, Wageningen, Netherlands (DK); the Department of Public Health Sciences, Wake Forest University, Winston-Salem, NC (AGB); the NIH, Bethesda, MD (CTS); the Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, MN (DRJ); and the Department of Nutrition, University of Oslo, Oslo, Norway CVD risk, but ranges of intakes were narrow Conclusion: Associations of SF with health may depend on food spe cific fatty acids or other nutrient constituents in foods that con tain SF, in addition to SF.Am J Clin Nutr 2012;96:397-404 (DRJ). The conten f this article is solely the responsibility of the authors and does not necessarily represent the official views of the Cancer Prevention and INTRODUCTION Research Institute of Texas As a key measure to prevent cardiovascular disease (CVD), the US Dietary Guidelines for Americans recommend a restriction of saturated fat (SF) consumption (I). However, despite convincing evidence that SF consumption raises plasma LDL in humans and uses atherosclerosis in animal models (2), findings from many prospective cohort studies have not supported any significant association between SF intake and risk of CVD (3, 4). A recent meta-analysis that included 16 prospective cohort studies showed pooled RR estimates (95% CIs) for extreme quintiles of SF intake of 1.07 (0.96, 1.19) for coronary heart disease (CHD), 0.81 (0.62, 1.05) for stroke, and 1.00 (0.89, 1.11) for total CVD in participants Supported by a University of Texas Health Innovation for Cancer Pre- vention Research Postdoctoral Fellowship, The University of Texas School Public Health - Cancer Prevention and Research Institute of Texas (grant RP101503; to MCOO); a K01 from the NIH, National Institute of Diabetes and Digestive and Kidney Diseases (5K01DK082729-04; to JAN); and the National Heart, Lung, and Blood Institute (contracts N01-HC-95159 through N01-HC-95166) Address correspondence to M Otto, Department of Epidemiology, Har vard School of Public Health, 677 Huntington Avenue, Kresge Building Room 913, Boston, MA 02115. E-mail: motto@hsph.harvard.edu Abbreviations used: CHD, coronary heart disease; CVD, cardiovascular 30-89 y of age (4) disease; FFQ, food-frequency questionnaire; MESA, Multi-Ethnic Study Atherosclerosis; SF, saturated The absence of an association between SF consumption and CVD risk in these studies could partly relate to differences in the Received February 24, 2012. Accepted for publication May 4, 2012. First published online July 3, 2012; doi: 10.3 cn.112.037770 An J Clin Nutr 2012:96:397-404. Printed in USA. © 2012 American Society for Nutriti 397

Explanation / Answer

Experimental design that was used in the study is CVD incidence is Independent Measures

Independent Measures :

Each condition of the experiment includes a different group of participants,   Different Participant are used as independent variable.

Statistical tests are used is T-Test and Chi- Square test

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2) The primary outcome is Cardio vascular diseases are get prevented:

CVD can prevented by the diary item by taking statistical test found dairy having lower risk

At the same time by taking statistical test found meat having high risk of CVD

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