Cohort studyindependent cross-checkabstract checked I-FAT-103 standard review

Iranian study: ghee not linked to heart events; hydrogenated oil linked to heart attacks

Longitudinal association of dietary fat intake with cardiovascular events in a prospective cohort study in Eastern Mediterranean region.

Overview

Sadeghi M et al.. Int J Food Sci Nutr 2021 · PMID 33719857 · DOI 10.1080/09637486.2021.1895725

No association for ghee; HVO top quartile ~68% more MI (borderline).

Does the study support the specific claim? Partly · Methodological quality: low

Original publication

Plain-language summary

Study explained simply
What did the researchers want to find out?

Study fat types and CVD in Iran.

How was the study done?

Cohort, 13 years.

How many people, animals or samples were studied?

5432 adults.

What was actually found?

Ghee not associated; hydrogenated oil possibly harmful.

How large was the observed effect?

HVO MI HR ~1.68.

What do the results mean in everyday life?

Hydrogenated (trans) fats are the clearer danger.

What are the study's limitations?

Low power.

What does it say about Elawady's specific claim?

Partly supports the claim.

Do the results apply to Germany and Europe?

Regional.

What can explicitly not be concluded from this study?

Cannot show ghee is safe.

Scientific in-depth review

1. Full reference

Authors
Sadeghi M et al.
Journal
Int J Food Sci Nutr
Year
2021
Identifier
PMID 33719857 DOI 10.1080/09637486.2021.1895725
Verification
verified – PubMed efetch 2026-10-26
Retracted
no
Corrections
none
Extent checked
abstract only
Conflicts of interest and funding

not stated in abstract

2. Research question

Are dietary fat sources (incl. ghee) associated with CVD?

3. Study design and population

Study design
Cohort study – Prospective cohort (Isfahan Cohort Study), validated FFQ, 13-year follow-up
Population

Iranian adults >=35 y

Country

Iran

Period

2001-2013

Sample size

5432

Inclusion and exclusion criteria

ICS participants

4. Methods and endpoints

Exposure / intervention

Hydrogenated vegetable oil, non-hydrogenated oil, olive oil, ghee, animal fats

Comparator

Lowest quartile

Endpoints

MI, IHD, stroke, all-cause and CVD mortality

Statistical methods

Multivariable Cox

5. Actual results

Results

Top v bottom quartile HVO: MI risk 68% higher (95% CI 1.02-2.78; P=0.058). 'No association was found for other dietary fat sources' (including ghee) with ischaemic heart disease, stroke, all-cause and CVD mortality after full adjustment.

Absolute risks

not reported

Authors' conclusion

Higher consumption of HVO was associated with increased risk of myocardial infarction.

6. Strengths

  • Eastern Mediterranean population
  • Ghee measured
  • 13-year follow-up

7. Weaknesses

  • Frequency-based FFQ
  • Modest size; limited power
  • CI and P value inconsistent for HVO
  • Abstract only

8. Risk of bias

Orienting tool
ROBINS-E
Type of assessment
simplified assessment (abstract only)
Full formal assessment
no
Overall risk of bias
some concerns
Rationale

Limited power; possible exposure misclassification.

9. Assessment of the statistical interpretation

Null ghee result with limited power is not evidence of safety.

10. Relevance to the specific claim

The most direct regional cohort found no association of ghee with CVD events, which partly supports the claim; the main harm signal was for hydrogenated vegetable oil.

11. Independent contrary findings

I-FAT-101, I-FAT-102, I-FAT-01.

12. Transferability to Germany and Europe

Highly relevant to Egypt (similar fats).

13. Overall methodological judgement

Weak support; absence of association with low power.

Multidimensional assessment
Multidimensional assessment
Authenticity of the sourceverified
Methodological qualitylow
Risk of biassome concerns
Precision of resultslow
Directnessdirect
Reproducibilityunknown
Consistency with the overall evidencemixed
Regional transferabilityhigh
Adequacy of the interpretation (by the archive)not applicable

14. Open questions

Larger regional cohorts.

15. Linked fact checks