Abstract
Research dating back to the 1950s reported an association between the consumption
of saturated fatty acids (SFAs) and risk of coronary heart disease. Recent epidemiological
evidence, however, challenges these findings. It is well accepted that the consumption
of SFAs increases low-density lipoprotein cholesterol (LDL-C), whereas carbohydrates,
monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) do not.
High-density lipoprotein (HDL)-C increases with SFA intake. Among individuals who
are insulin resistant, a low-fat, high-carbohydrate diet typically has an adverse
effect on lipid profiles (in addition to decreasing HDL-C, it also increases triglyceride
and LDL particle concentrations). Consequently, a moderate fat diet in which unsaturated
fatty acids replace SFAs and carbohydrates are not augmented is advised to lower LDL-C;
compared with a low-fat diet, a moderate-fat diet will lower triglycerides and increase
HDL-C. Now, there is some new evidence that is questioning the health benefits of
even MUFAs and PUFAs. In addition, in a few recent studies investigators have also
failed to demonstrate expected cardiovascular benefits of marine-derived omega-3 fatty
acids. To clarify the clinical pros and cons of dietary fats, the National Lipid Association
held a fatty acid symposium at the 2011 National Lipid Association Scientific Sessions.
During these sessions, the science regarding the effects of different fatty acid classes
on coronary heart disease risk was reviewed.
Keywords
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Article info
Publication history
Published online: April 16, 2012
Accepted:
April 11,
2012
Received:
February 1,
2012
Identification
Copyright
© 2012 National Lipid Association. Published by Elsevier Inc. All rights reserved.
