Despite the well-established observation that substitution of saturated fats for carbohydrates or unsaturated fats increases low-density lipoprotein (LDL) cholesterol in humans and animal models, the relationship of saturated fat intake to risk for atherosclerotic cardiovascular disease in humans remains controversial. A critical question is what macronutrient should be used to replace saturate...

OBJECTIVE To estimate how much more cardiovascular disease (CVD) mortality could be reduced in the United Kingdom through more progressive nutritional targets. METHODS Potential reductions in CVD mortality in the United Kingdom between 2006 (baseline) and 2015 were estimated by synthesizing data on population, diet and mortality among adults aged 25 to 84 years. The effect of specific dietary...

Earlier studies of several vegetable fats (1, 2) demonstrated that the saturated fatty acids of the triglycerides are found almost exclusivelyin the Iand 3-positions. The saturated acids in these species were predominantly palmitic and stearic. The advent of suitable gas-liquid chromatographic techniques makes possible a more detailed study of the distribution of individual fatty acids in trigl...

BACKGROUND The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. OBJECTIVE The objective was to evaluate the effects of individual fatty acids on the ratis of ...

The role of n-6 polyunsaturated fats upon the formation of the mutagenic DNA adduct malondialdehydedeoxyguanosine (M1dG) in blood was investigated in male volunteers (n = 13) who consumed diets high in saturated and polyunsaturated fats, and polyunsaturated fat plus a-tocopherol supplemention (400 IU per day). On day 14 there was a significant difference in adduct levels between diets with satu...

OBJECTIVE To estimate the potential impact on cardiovascular health of modifying dietary intake of saturated fat across the New Zealand population, and whether this would be appropriate and feasible. METHODS First, a literature review of meta-analyses was conducted to estimate the magnitude of reduction in risk for cardiovascular events in response to a reduction in dietary saturated fat inta...

Background: The effects of dietary fats on the risk of coronary artery disease (CAD) have traditionally been estimated from their effects on LDL cholesterol. Fats, however, also affect HDL cholesterol, and the ratio of total to HDL cholesterol is a more specific marker of CAD than is LDL cholesterol. Objective: The objective was to evaluate the effects of individual fatty acids on the ratis of ...

Consumers are often confused about nutrition research findings and recommendations. As content experts, it is essential that nutrition scientists communicate effectively. A case-study of the history of dietary fat science and recommendations is presented, summarizing presentations from an Experimental Biology Symposium that addressed techniques for effective scientific communication and used th...

Dietary fats are closely related to Coronary Artery Disease (CAD). Cholesterol, saturated and trans fats are harmful whereas MUFA, PUFA (especially Omega-3 PUFA) are beneficial for the heart. Choice of heart healthy oil could decrease the occurrence of CAD. This article reviews the benefits/harms of common edible oils on heart health. A heart healthy oil should be cholesterol and trans fats fre...

It is widely accepted that diets rich in polyunsaturated fats protect against heart disease. Recently, the Global Burden of Disease team reported that each year insufficient intake of omega-6 polyunsaturated fats, the most common subgroup of polyunsaturated fats, results in over 700 000 deaths from coronary heart disease. Or does it? A linked study by Ramsden and colleagues (doi:10.1136/bmj.i12...