1.
[Dietary fats and cardiovascular health].
Fernández, LC, Serra, JD, Álvarez, JR, Alberich, RS, Jiménez, FP
Atencion primaria. 2011;(3):157.e1-16
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Abstract
Although dietary fat and its role in cardiovascular prevention has been one of the most extensively studied nutritional topics, it continues to be an ever-expanding research area. Particularly thanks to studies on Mediterranean diet, we now know that fat quality is more relevant than the amount of fat we eat in the diet. Thus, saturated and trans fats have been found to increase the risk of atherogenic disease. This is why it is recommended to substitute complex carbohydrates or unsaturated fat for unsaturated and trans fats with the aim of reducing saturated and trans fat intake to <10% and <1%, respectively, of the total calorie intake. Recent population studies, particularly that conducted in Kuopio, Finland, and those on Mediterranean diet, stress the important role of monounsaturated and polyunsaturated fats as key nutrients in preventing cardiovascular disease in modern societies. Furthermore, a special type of polyunsaturated fatty acids, i.e. those of the omega-3 (n-3) series, is increasingly becoming essential nutrients for a healthy diet, especially in the case of children. Therefore, there is a rationale for four the Scientific Societies that are strongly committed to disseminate the benefits of a healthy diet in preventing cardiovascular disease, and to prepare a joint statement with the purpose of spreading improved knowledge on the importance of changing to a healthy diet with a well-balanced fat intake for industrialized populations. Accordingly, a multidisciplinary panel of experts from the following institutions has developed the present joint statement targeted at both adults and children of different ages: Spanish Society of Arteriosclerosis, Spanish Society of Family and Community Medicine, Spanish Association of Paediatrics, Spanish Society of Gastroenterology, Hepatology and Paediatric Nutrition and Dietetics, and Spanish Society for Food Sciences.
2.
The role of reducing intakes of saturated fat in the prevention of cardiovascular disease: where does the evidence stand in 2010?
Astrup, A, Dyerberg, J, Elwood, P, Hermansen, K, Hu, FB, Jakobsen, MU, Kok, FJ, Krauss, RM, Lecerf, JM, LeGrand, P, et al
The American journal of clinical nutrition. 2011;(4):684-8
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Abstract
Current dietary recommendations advise reducing the intake of saturated fatty acids (SFAs) to reduce coronary heart disease (CHD) risk, but recent findings question the role of SFAs. This expert panel reviewed the evidence and reached the following conclusions: the evidence from epidemiologic, clinical, and mechanistic studies is consistent in finding that the risk of CHD is reduced when SFAs are replaced with polyunsaturated fatty acids (PUFAs). In populations who consume a Western diet, the replacement of 1% of energy from SFAs with PUFAs lowers LDL cholesterol and is likely to produce a reduction in CHD incidence of ≥2-3%. No clear benefit of substituting carbohydrates for SFAs has been shown, although there might be a benefit if the carbohydrate is unrefined and has a low glycemic index. Insufficient evidence exists to judge the effect on CHD risk of replacing SFAs with MUFAs. No clear association between SFA intake relative to refined carbohydrates and the risk of insulin resistance and diabetes has been shown. The effect of diet on a single biomarker is insufficient evidence to assess CHD risk. The combination of multiple biomarkers and the use of clinical endpoints could help substantiate the effects on CHD. Furthermore, the effect of particular foods on CHD cannot be predicted solely by their content of total SFAs because individual SFAs may have different cardiovascular effects and major SFA food sources contain other constituents that could influence CHD risk. Research is needed to clarify the role of SFAs compared with specific forms of carbohydrates in CHD risk and to compare specific foods with appropriate alternatives.
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Dietary lipids and vascular function: UK Food Standards Agency workshop report.
Sanderson, P, Sattar, N, Olthof, M, Grimble, RF, Calder, PC, Griffin, BA, de Roos, NM, Belch, JJ, Muller, DP, Vita, JA
The British journal of nutrition. 2004;(3):491-500
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Abstract
The UK Food Standards Agency convened a group of expert scientists to review current research investigating the effect of dietary lipids on vascular function. The workshop highlighted the need for intervention studies to be sufficiently powered for these measures and that they should be corroborated with other, more validated, risk factors for CVD. Work presented at the workshop suggested a beneficial effect of long-chain n-3 PUFA and a detrimental effect of trans fatty acids. The workshop also considered the importance of the choice of study population in dietary intervention studies and that "at risk" subgroups within the general population may be more appropriate than subjects that are unrepresentatively healthy.
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Dietary fat and diabetes: a consensus view.
Howard, BV
The American journal of medicine. 2002;:38S-40S
Abstract
There may be no area in nutrition more controversial or subject to more changes in policy than dietary fat recommendations for individuals with diabetes. At one extreme, diets very low in carbohydrates with very high levels of fat were advocated in the early days of diabetes therapy. At the other extreme, the literature in the late 1980s and early 1990s emphasized diets very low in fat and high in carbohydrates. This conference has shown that too much information is missing for a definitive recommendation to be made concerning diet composition for diabetic individuals, but it also has led to the realization that we may now have considerable flexibility in our dietary recommendations for individuals with diabetes.
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Consensus view on the role of dietary fat and obesity.
Foreyt, JP, Poston, WS
The American journal of medicine. 2002;:60S-62S