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Original Article

Association of Body Composition with Arterial Stiffness in Long-lived People

Flávia Veríssimo Melo e Silva et al. Franciellen Bruschi Almonfrey Cinthia Medice Nishide de Freitas Flávia Kurebayashi Fonte … Mariana Bellaguarda de Castro Sepulvida Clineu de Mello Almada-Filho Maysa Seabra Cendoroglo Egli Belinazzi Quadrado Celso Amodeo Rui Povoa Roberto Dischinger Miranda

Abstract

Background

Arterial stiffness, obesity and sarcopenia correlate with each other and with cardiac outcomes in younger adults. However, there is little evidence of the association between body composition and markers of central arteries stiffness in long-lived people.

Objective

To evaluate the relationship between arterial stiffness and body composition in functionally independent long-lived individuals.

Methods

This is a cross-sectional analysis of the association between markers of arterial stiffness and body composition among participants in a longitudinal cohort of elderly individuals aged 80 years or older who were functionally independent and lived in the community . Body composition measurements were performed using dual energy X-ray absorptiometry (DEXA) and central circulation parameters (CCP) obtained by a non-invasive oscillometric method through the Mobil-O-Graph 24h PWA Monitor® device. The central parameters evaluated were: pulse wave velocity (PWV), augmentation Index (AIx), pulse pressure amplification index (PPAi) and central pulse pressure (cPP). These were correlated to total lean mass (LM) and appendicular lean mass (aLM), body fat percentage, and Baumgartner’s Index (BI). The level of significance was set at 5% for all tests.

Results

Data from 124 elderly people with a mean age of 87.1 years (SD ± 4.3 years) were analyzed, with 74.2% of women and 57.3% of white. There was a statistically significant inverse correlation of AIx with LM (r = -0.391, p <0.001), aLM (r = -0.378, p <0.001), and BI (r = -0.258, p = 0.004). Also, cPP had an inversely proportional association with LM (r = -0.268, p = 0.003), aLM (r = -0.288, p = 0.001), and BI (r = -0.265, p = 0.003). When assessing the relationship between fat mass and CCP, a statistically significant direct relationship was observed only between AIx and body fat percentage (r = 0.197, p = 0.029).

Conclusion

In long-lived people, body fat percentage is directly associated with arterial stiffness and inversely associated with the amount of LM. These findings may be associated with increased cardiovascular risk.

  • Aged
  • Body Composition
  • DEXA
  • fats
  • Vascular Stiffness
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Creative Commons Attribution (CC BY) Creative Commons license
16/07/2021 DOI: 10.36660/abc.20190774 Views 1
ABC
Artigo Original

Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis

Carlos Scherr et al. Jorge Pinto Ribeiro

BACKGROUND: For appropriate advising on a meal plan aimed at the prevention of ischemic heart disease, it is necessary to know the chemical composition of foods. OBJECTIVE: To analyze the composition of fats, fatty acids and cholesterol in some Brazilian specimens of edible oils, butters, margarines, dairy products and eggs, using the limits of a diet to prevent coronary artery disease. METHODS: We analyzed the composition of edible oils, butters, margarines, dairy products and eggs. The findings were used as recommended by the American Heart Association for a 1,800 calorie diet. RESULTS: Comparing the edible oils, the canola oil was found to be the best.Among the milks, the skimmed milk is most advisable one, but no advantages were found over the semi-skimmed milk. For the eggs, no differences were found in the types of milk found in the market. For cheeses, the “minas” cheese had the lowest content of cholesterol and saturated fat. Comparing margarine and butter, the former was found to be better when trans fats do not exceed the recommended levels. CONCLUSION: The composition of foods used in Brazil indicates that diets designed to enable primary and secondary prevention of ischemic heart disease can prioritize the use of semi-skimmed milk, sunflower oil, margarines with low content of trans fats and “minas” cheese.

  • Atherosclerosis
  • dairy products
  • fats
  • Food composition
  • Myocardial Ischemia
  • Primary Prevention
  • secondary
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Creative Commons Attribution (CC BY) Creative Commons license
25/06/2010 DOI: 10.1590/S0066-782X2010005000074 Views 1
ABC
Artigo Original

Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis

Carlos Scherr et al. Jorge Pinto Ribeiro

BACKGROUND: In order to perform food surveys and prescribe diets, food composition tables have to be consulted. However, these tables are limited to the description of fatty acids and cholesterol contents and do not provide information on the different preparation methods. OBJECTIVE: Based on data derived from an extensive analysis of the chemical composition of Brazilian foods, we assessed the impact of certain types of foods on diets recommended for the prevention of coronary disease. METHODS: The fatty acid and cholesterol composition of some types of foods and different preparation methods were analyzed. These results were used according to the recommendations of the American Heart Association for an 1,800 calorie diet. RESULTS: Cholesterol found in 100g of eggs (400mg) or fried beef liver (453mg) exceeds the amount recommended for secondary prevention, and there is no difference in cholesterol content between factory-farmed eggs and free-range eggs. The eggs had an average of 400mg of cholesterol per 100g, thus exceeding the recommended amount of up to 300mg. Each egg has 50g on average; one egg can be consumed provided that not more than 100mg of cholesterol are consumed per day. As regards saturated fat, butter (55.2g), margarine (19.4g), tilsit cheese (20.4g), Brazilian Dutch Edam cheese (19.9g), yellow (16.8g) and fresh white cheese (15.5g) exceed the 14g recommended if 100g or more are consumed. The same is true for soy oil (17.5g) and corn oil (16.1g). CONCLUSION: Better knowledge on fat and cholesterol contents in foods allows the prescription of amounts not exceeding the recommended values for prevention, and this may result in better compliance to diets.

  • Cholesterol
  • Diet
  • Dyslipidemias
  • fats
  • Risk Factors
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Creative Commons Attribution (CC BY) Creative Commons license
17/04/2009 DOI: 10.1590/S0066-782X2009000300005 Views 1

How to cite this article

EndNote RIS

Electronic Document Format (Vancouver)

Silva FVM, Almonfrey FB, Freitas CMN, Fonte FK, Sepulvida MBC, Almada-Filho CM, Cendoroglo MS, et al. Association of Body Composition with Arterial Stiffness in Long-lived People. Arquivos Brasileiros de Cardiologia 2021;117(3):457-62.

Electronic Document Format (ABNT)

Silva, Flávia Veríssimo Melo e; Almonfrey, Franciellen Bruschi; Freitas, Cinthia Medice Nishide de; Fonte, Flávia Kurebayashi; Sepulvida, Mariana Bellaguarda de Castro; Almada-Filho, Clineu de Mello; Cendoroglo, Maysa Seabra; Quadrado, Egli Belinazzi; Amodeo, Celso; Povoa, Rui; Miranda, Roberto Dischinger. Association of Body Composition with Arterial Stiffness in Long-lived People. Arquivos Brasileiros de Cardiologia, v. 117, n. 3, p. 457-462, Jul. 2021.

Electronic Document Format (APA)

Silva, F. V. M. , Almonfrey, F. B., Freitas, C. M. N. , Fonte, F. K., Sepulvida, M. B. C., Almada-Filho, C. M., Cendoroglo, M. S., Quadrado, E. B., Amodeo, C., Povoa, R., & Miranda, R. D. (2021). Association of Body Composition with Arterial Stiffness in Long-lived People. Arquivos Brasileiros de Cardiologia, 117(3), 457-462.

Electronic Document Format (ISO)

Silva, Flávia Veríssimo Melo e and Almonfrey, Franciellen Bruschi and Freitas, Cinthia Medice Nishide de and Fonte, Flávia Kurebayashi and Sepulvida, Mariana Bellaguarda de Castro and Almada-Filho, Clineu de Mello and Cendoroglo, Maysa Seabra and Quadrado, Egli Belinazzi and Amodeo, Celso and Povoa, Rui and Miranda, Roberto Dischinger. Association of Body Composition with Arterial Stiffness in Long-lived People. Arquivos Brasileiros de Cardiologia [online]. 2021, vol. 117, n. 3, [cited 2026-10-14], pp. 457-462. Available from: <https://journals.cardiol.br/en/article/association-of-body-composition-with-arterial-stiffness-in-long-lived-people/>. ISSN 0066-782X

EndNote RIS

Electronic Document Format (Vancouver)

Scherr C, Ribeiro JP. Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis. Arquivos Brasileiros de Cardiologia 2010;95(1):55-60.

Electronic Document Format (ABNT)

Scherr, Carlos; Ribeiro, Jorge Pinto. Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis. Arquivos Brasileiros de Cardiologia, v. 95, n. 1, p. 55-60, Jun. 2010.

Electronic Document Format (APA)

Scherr, C., & Ribeiro, J. P. (2010). Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis. Arquivos Brasileiros de Cardiologia, 95(1), 55-60.

Electronic Document Format (ISO)

Scherr, Carlos and Ribeiro, Jorge Pinto. Fat content of dairy products, eggs, margarines and oils: implications for atherosclerosis. Arquivos Brasileiros de Cardiologia [online]. 2010, vol. 95, n. 1, [cited 2026-10-14], pp. 55-60. Available from: <https://journals.cardiol.br/en/article/fat-content-of-dairy-products-eggs-margarines-and-oils-implications-for-atherosclerosis/>. ISSN 0066-782X

EndNote RIS

Electronic Document Format (Vancouver)

Scherr C, Ribeiro JP. Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis. Arquivos Brasileiros de Cardiologia 2009;92(3):190-4.

Electronic Document Format (ABNT)

Scherr, Carlos; Ribeiro, Jorge Pinto. Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis. Arquivos Brasileiros de Cardiologia, v. 92, n. 3, p. 190-194, Apr. 2009.

Electronic Document Format (APA)

Scherr, C., & Ribeiro, J. P. (2009). Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis. Arquivos Brasileiros de Cardiologia, 92(3), 190-194.

Electronic Document Format (ISO)

Scherr, Carlos and Ribeiro, Jorge Pinto. Cholesterol and fats in Brazilian foods: implications for prevention of atherosclerosis. Arquivos Brasileiros de Cardiologia [online]. 2009, vol. 92, n. 3, [cited 2026-10-14], pp. 190-194. Available from: <https://journals.cardiol.br/en/article/cholesterol-and-fats-in-brazilian-foods-implications-for-prevention-of-atherosclerosis/>. ISSN 0066-782X

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