The Effect of The Oil Consumption Pattern on Atherogenic Index of Plasma: Evidence From a Cohort Study in West of Iran

Abstract Background The amount and type of lipids consumed greatly impact serum lipid profile and risk of cardiovascular diseases (CVDs). A novel index named atherogenic index of plasma (AIP) is a better predictor of CVD risk factors than lipids alone. This study aimed to investigate the effect of edible oils on AIP. Methods This cross-sectional study was conducted on the preliminary phase of Ravansar Non-Communicable Disease (RaNCD) cohort study. The amount of consumption of edible lipids was determined based on the validated Food Frequency Questionnaire (FFQ). AIP was calculated as log10 (TG/HDL-C). Results From 9996 participantes, 4738(47.4%), were male. The mean of AIP was 0.98 ± 0.6 (range from − 1.73 to 4.15), which in females (0.97 ± 0.6) was lower than males (1.10 ± 0.6). After controlling for confounding and affecting variables, the AIP index decreased with increasing consumption of a local oil named Kermanshahi oil [β(CI 95% ): -0.006(-0.008, -0.003)], butter[β(CI 95% ): -0.008(-0.011, -0.005)] and not statistically significant decrease with Hydrogenated or partial hydrogenated oil [β(CI 95% ): -0.008(-0.001, 0.001)] but the AIP index increased with un-hydrogenated oil [β(CI 95% ): 0.001(-0.001, 0.001)] Conclusions Kermanshahi oil and butter have a decreasing effect on AIP, the effect of margarine was neutral, and hydrogenated vegetable oil has a decreasing effect, whereas un-hydrogenated vegetable oil has an increasing effect on it. So, consumption of Kermanshahi oil may be associated with lower cardiovascular risk.