Abstract 5528: Fasting and Nonfasting Lipid Levels: Influence of Normal Food Intake on Lipids, Lipoproteins, Apolipoproteins, and Cardiovascular Risk Prediction
Background: Lipid profiles are usually measured fasting. We tested the hypotheses that these levels only change minimally in response to normal food intake, and that nonfasting levels predict cardiovascular events.
Methods and Results: We studied cross-sectionally 33,391 individuals aged 20–95 years, the Copenhagen General Population Study, and prospectively for 14 years 9035 individuals aged 20–93 years with 1166 incident cardiovascular events, The Copenhagen City Heart Study. Compared with fasting levels, total cholesterol, LDL cholesterol, HDL cholesterol, and albumin levels were reduced up to 3–5 hours after the last meal, triglycerides levels were increased up to 6 hours after the last meal, while non-HDL cholesterol, apolipoprotein A1, and apolipoprotein B levels and total cholesterol/HDL cholesterol and apolipoprotein B/apolipoprotein A1 did not change in response to normal food intake. The maximum change after normal food and fluid intake from fasting levels was −0.2 mmol/L for total cholesterol, −0.2 mmol/L for LDL cholesterol, −0.1 mmol/L for HDL cholesterol, and +0.3 mmol/L for triglycerides. Highest versus lowest tertile of nonfasting total cholesterol, non-HDL cholesterol, LDL cholesterol, apolipoprotein B, triglycerides, total cholesterol/HDL cholesterol, and apolipoprotein B/apolipoprotein A1, and lowest versus highest tertile of nonfasting HDL cholesterol and apolipoprotein A1 predicted 1.7–2.4 fold increased risk of cardiovascular events.
Conclusions: Lipid profiles at most change minimally in response to normal food intake in individuals in the general population. Furthermore, nonfasting lipid profiles predicted increased risk of cardiovascular events.