The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes
Abstract
:1. Introduction
2. Materials and Methods
2.1. The Dataset
2.2. The Comparison of Indexes
2.2.1. Atherogenicity Index (AI)
2.2.2. Thrombogenicity Index (TI)
2.2.3. Healthy Fatty Index (HFI)
2.3. Statistical Analyses
3. Results and Discussion
3.1. Analyses of HFI, AI, and TI Agreement
3.2. Fresh Meat
3.3. Processed Meat
3.4. Fish/Shellfish/Crustaceans
3.5. Milk and Milk Products
3.6. Eggs
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Agreement * | HFI Level | Intraclass Correlation | 95% Confidence Interval | Sig. | |
---|---|---|---|---|---|
Lower Bound | Upper Bound | ||||
HFI-AI | High HFI | 0.193 | −0.162 | 0.550 | 0.152 |
Medium HFI | 0.032 | −0.140 | 0.318 | 0.388 | |
Low HFI | 0.344 | −0.139 | 0.688 | 0.076 | |
All data | 0.505 | 0.277 | 0.679 | <0.001 | |
HFI-TI | High HFI | 0.408 | −0.054 | 0.723 | 0.041 |
Medium HFI | 0.101 | −0.067 | 0.392 | 0.055 | |
Low HFI | 0.465 | 0.055 | 0.748 | 0.010 | |
All data | 0.778 | 0.647 | 0.864 | <0.001 | |
AI-TI | High HFI | 0.112 | −0.109 | 0.417 | 0.152 |
Medium HFI | −0.120 | −0.557 | 0.368 | 0.684 | |
Low HFI | 0.779 | 0.487 | 0.911 | <0.001 | |
All data | 0.783 | 0.655 | 0.868 | <0.001 |
Agreement | McNemar–Bowker Test | Cohen’s Kappa | ||
---|---|---|---|---|
Value | p Value * | Value † | p Value # | |
HFI-AI opposite | 0.200 | 0.978 | 0.373 | <0.001 |
HFI-TI opposite | 0.200 | 0.905 | 0.754 | <0.001 |
AI-TI | 3.686 | 0.297 | 0.263 | 0.006 |
Portion (g) | Lipids (g/100 g) | Energy (Kcal) | Healthy Fatty Index | Atherogenic Index | Thrombogenic Index | |
---|---|---|---|---|---|---|
Beef | ||||||
Fillet | 100 | 5.0 | 127 | 2.87 | 0.50 | 0.85 |
Rump | 100 | 2.3 | 106 | 2.91 | 0.50 | 0.83 |
Loin | 100 | 5.2 | 134 | 2.94 | 0.49 | 0.82 |
Pork | ||||||
Loin | 100 | 7.0 | 146 | 2.99 | 0.40 | 1.05 |
Shoulder | 100 | 8.0 | 157 | 2.63 | 0.62 | 1.24 |
Steak | 100 | 6.3 | 133 | 2.00 | 0.85 | 1.68 |
Lamb | ||||||
Thigh | 100 | 2.5 | 102 | 2.00 | 0.56 | 1.49 |
Chop | 100 | 2.7 | 106 | 1.92 | 0.78 | 1.54 |
Horse | ||||||
Low-fat meat | 100 | 1.0 | 106 | 4.04 | 0.41 | 0.91 |
Fat and meat | 100 | 6.8 | 143 | 3.00 | 0.65 | 0.76 |
Chicken | ||||||
Whole with skin | 100 | 10.6 | 171 | 2.85 | 0.48 | 0.98 |
Breast standard | 100 | 0.8 | 100 | 3.76 | 0.41 | 0.77 |
Breast SG | 100 | 0.25 | 75 | 3.22 | 0.55 | 0.94 |
Breast FG | 100 | 1.45 | 125 | 2.80 | 0.64 | 1.24 |
Turkey breast | 100 | 1.2 | 107 | 3.24 | 0.51 | 0.91 |
Rabbit loin | 100 | 1.0 | 105 | 3.28 | 0.68 | 0.87 |
Portion (g) | Lipids (g/100 g) | Energy (Kcal) | Healthy Fatty Index | Atherogenic Index | Thrombogenic Index | |
---|---|---|---|---|---|---|
Crude Italian ham | 50 g | 18.6 | 271 | 2.11 | 0.82 | 1.40 |
Cooked ham | 50 g | 7.6 | 138 | 1.81 | 0.92 | 1.63 |
Speck | 50 g | 19.1 | 299 | 2.36 | 0.74 | 1.21 |
Bresaola | 50 g | 2.0 | 152 | 2.60 | 0.41 | 1.08 |
Salami | 50 g | 28.5 | 370 | 2.58 | 0.44 | 1.01 |
Pork lard | 10 g | 99.0 | 981 | 3.44 | 0.36 | 0.81 |
Mortadella | 50 g | 25.0 | 288 | 2.59 | 1.04 | 1.13 |
Pure pork Wurstel | 50 g | 21.1 | 250 | 2.39 | 0.46 | 1.10 |
Suet | 10 g | 99.0 | 892 | 2.05 | 0.54 | 1.41 |
Portion (g) | Lipids (g/100 g) | Energy (Kcal) | Healthy Fatty Index | Atherogenic Index | Thrombogenic Index | |
---|---|---|---|---|---|---|
Seabream bass | ||||||
Caught | 150 | 3.8 | 121 | 4.47 | 0.53 | 0.45 |
Farmed | 150 | 8.4 | 159 | 6.11 | 0.48 | 0.27 |
Sea bas fillet | ||||||
Caught | 150 | 1.5 | 82 | 5.65 | 0.38 | 0.32 |
Farmed | 150 | 6.8 | 149 | 5.30 | 0.45 | 0.31 |
Cod | ||||||
Fresh | 150 | 0.9 | 71 | 9.62 | 0.26 | 0.14 |
Frozen | 150 | 0.6 | 75 | 9.00 | 0.38 | 0.18 |
Sole | 150 | 1.4 | 83 | 14.07 | 0.23 | 0.09 |
Salmon | ||||||
Fresh | 150 | 12 | 185 | 4.89 | 0.54 | 0.33 |
Smoked | 150 | 4.5 | 147 | 4.83 | 0.53 | 0.33 |
Tuna | 150 | 8.1 | 159 | 3.69 | 0.84 | 0.61 |
Farmed eel | 150 | 18.9 | 237 | 4.55 | 0.53 | 0.38 |
Anchovy | 150 | 2.5 | 96 | 4.57 | 1.26 | 0.48 |
Mussel | 150 | 2.7 | 84 | 5.67 | 0.40 | 0.31 |
Clams | 150 | 1.2 | 65 | 6.85 | 0.58 | 0.26 |
Frozen shelled prawns | 150 | 0.9 | 85 | 7.59 | 0.56 | 0.21 |
Lobster | 150 | 1.9 | 89 | 7.68 | 0.31 | 0.12 |
Octopus | 150 | 1.0 | 57 | 8.59 | 0.73 | 0.13 |
Portion (g) | Lipids (g/100 g) | Energy (Kcal) | Healthy Fatty Index | Atherogenic Index | Thrombogenic Index | |
---|---|---|---|---|---|---|
Aged cheese | 50 | 29.7 | 397 | 0.93 | 2.36 | 2.54 |
Mixed caciotta | 50 | 31.0 | 192 | 1.17 | 2.34 | 2.10 |
Cow ricotta | 100 | 10.9 | 144 | 0.92 | 2.92 | 3.05 |
Sheep ricotta | 100 | 11.5 | 157 | 1.04 | 2.94 | 2.07 |
Creamy Blue cheese | 50 | 27.1 | 324 | 2.95 | 1.97 | 0.64 |
Yogurt from whole milk | 125 | 3.9 | 278 | 0.95 | 2.68 | 2.65 |
Whole milk | 125 | 3.6 | 63 | 1.07 | 2.06 | 2.29 |
Semi-skimmed milk | 125 | 1.5 | 46 | 1.21 | 2.15 | 2.37 |
Butter | 10 | 83.4 | 758 | 1.04 | 2.13 | 2.38 |
Portion (g) | Lipids (g/100 g) | Energy (Kcal) | Healthy Fatty Index | Atherogenic Index | Thrombogenic Index | |
---|---|---|---|---|---|---|
Chicken egg | 50 | 8.7 | 128 | 2.16 | 0.53 | 1.56 |
Yolk, conventional | 15 | 29.7 | 325 | 2.34 | 0.49 | 1.47 |
Yolk, bio-plus | 15 | 29.1 | 310 | 2.99 | 0.33 | 0.64 |
Duck egg | 50 | 15.4 | 190 | 3.29 | 0.34 | 0.74 |
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Dal Bosco, A.; Cavallo, M.; Menchetti, L.; Angelucci, E.; Cartoni Mancinelli, A.; Vaudo, G.; Marconi, S.; Camilli, E.; Galli, F.; Castellini, C.; et al. The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes. Foods 2024, 13, 1568. https://doi.org/10.3390/foods13101568
Dal Bosco A, Cavallo M, Menchetti L, Angelucci E, Cartoni Mancinelli A, Vaudo G, Marconi S, Camilli E, Galli F, Castellini C, et al. The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes. Foods. 2024; 13(10):1568. https://doi.org/10.3390/foods13101568
Chicago/Turabian StyleDal Bosco, Alessandro, Massimiliano Cavallo, Laura Menchetti, Elisa Angelucci, Alice Cartoni Mancinelli, Gaetano Vaudo, Stefania Marconi, Emanuela Camilli, Francesco Galli, Cesare Castellini, and et al. 2024. "The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes" Foods 13, no. 10: 1568. https://doi.org/10.3390/foods13101568
APA StyleDal Bosco, A., Cavallo, M., Menchetti, L., Angelucci, E., Cartoni Mancinelli, A., Vaudo, G., Marconi, S., Camilli, E., Galli, F., Castellini, C., & Mattioli, S. (2024). The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes. Foods, 13(10), 1568. https://doi.org/10.3390/foods13101568