Dietary fats, or lipids, are a macronutrient class that includes fatty acids, triglycerides, and cholesterol. Fats supply fuel energy (9 kcal/g) and the essential fatty acids, linoleic and alphalinolenic acids. Fats, therefore, are a key factor in the maintenance of caloric balance and body weight. Specific fatty acids also serve as precursors for numerous biological pathways that influence inf...

OBJECTIVE To evaluate the effectiveness of replacing dietary saturated fat with omega 6 linoleic acid, for the secondary prevention of coronary heart disease and death. DESIGN Evaluation of recovered data from the Sydney Diet Heart Study, a single blinded, parallel group, randomized controlled trial conducted in 1966-73; and an updated meta-analysis including these previously missing data. ...

lmmunocompetence can be modified by dietary means. Quality and quantity of fat have been associatedwith differ ences in tumor induction and immunological response in ani mals, and epidemiobogical observations have indicated that certain dietary lipids are associated in some obscure way with changes in tumor incidence in human populations. Data pre sented at this Workshop indicate that dietary f...

CONTEXT Coronary heart disease (CHD) remains the leading cause of mortality in industrialized countries and is rapidly becoming a primary cause of death worldwide. Thus, identification of the dietary changes that most effectively prevent CHD is critical. OBJECTIVE To review metabolic, epidemiologic, and clinical trial evidence regarding diet and CHD prevention. DATA SOURCES AND STUDY SELECT...

The consumption of dietary fats have been long associated to chronic diseases such as obesity, diabetes, cancer, arthritis, asthma, and cardiovascular disease; although some controversy still exists in the role of dietary fats in human health, certain fats have demonstrated their positive effect in the modulation of abnormal fatty acid and eicosanoid metabolism, both of them associated to chron...

Increasingly, over the past 40 years, the conception of diet has undergone major changes. Many of these changes involve changes in dietary intake of fats and oils. There has been an increasing consumption of partially hydrogenated transvegetable oils and a decreasing intake of lauric acid-containing oils. Although popular literature usually attribute an increased risk of coronary heart disease ...

The present investigation examined the temporal relationships between changes in coronary artery heart disease (CAHD) mortality rates from whites (1938-1980) and changes in national measures of dietary elements, tobacco consumption, alcohol consumption, and unemployment. The magnitude and latency of the causal relationships were estimated with the use of cross-lagged correlation functions (CCFs...

relationship between dietary fat and cancer, it would appear that a low fat intake is advisable although, as we hope to discuss below, dietary advice cannot be too dogmatic concerning specific fats. Many dietary factors are implicated in cancer. In the first place, amongst the seemingly harmless substances we consume such as black pepper, mushrooms, celery, parsnips, toast, caffeine and alcohol...

Background: Lifestyle changes over the years and expanded fast foods and a generally unhealthy diet causes damage to the reproductive potential of women, and the rise of infertility among them as well. Trans fat is one of the unhealthy diet. A small quantity of Trans fat is found naturally in foods usually in animal products but the vast majority of trans fats are artificial and come from the p...

abstract background: dietary pattern is an effective way of studying the effect of diet on diseases. we investigated the association between dietary patterns and blood pressure (bp) in adults aged 20-50 years. methods: in a cross-sectional design, 418 individuals were selected through stratified multistage random sampling from households living in different regions of shiraz. information on dem...