Total Dietary Fat Intake, Fat Quality, and Health Outcomes: A Scoping Review of Systematic Reviews of Prospective Studies

Schwingshackl, Lukas; Zähringer, Jasmin; Beyerbach, Jessica; Werner, Sarah W.; Heseker, H.; Koletzko, Berthold; Meerpohl, Joerg J

doi:10.1159/000515058

Cited by 32 publications

(24 citation statements)

References 98 publications

(183 reference statements)

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“…As expected, the results of the present study suggested that RO and BO oils reduce the serum LDL‐C and NEFA concentrations of rats compared with the feeding of CO oils when included in normal and high‐fat diets. This might be because of the low SFA content and high MUFA content of the RO and BO oils 31,32 . Consistent with this finding, Bumrungpert et al 33 .…”

Section: Discussionsupporting

confidence: 52%

Beneficial effects of monounsaturated fatty acid‐rich blended oils with an appropriate polyunsaturated/saturated fatty acid ratio and a low n‐6/n‐3 fatty acid ratio on the health of rats

Yang

Chu

et al. 2022

J Sci Food Agric

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BACKGROUND The effects of dietary fat on health are influenced by its fatty acid profile. We aimed to determine the effects of monounsaturated fatty acid (MUFA)‐rich blended oils (BO) containing a balance of polyunsaturated fatty acids (PUFAs) and saturated fatty acids (SFAs) and with a low n‐6/n‐3 PUFA ratio on the health of rats fed normal or high‐fat diets. The BO was obtained by mixing red palm oil, rice bran oil (RO), tea seed oil and flaxseed oil in appropriate proportions. RESULTS BO consumption reduced the serum low‐density lipoprotein cholesterol (LDL‐C), non‐esterified fatty acid (NEFA), insulin (INS), tumor necrosis factor‐α (TNF‐α), interleukin‐6 (IL‐6), interleukin‐1 (IL‐1), high‐sensitivity C‐reactive protein (hs‐CRP), malondialdehyde (MDA), lipid peroxide (LPO) and oxidized LDL (ox‐LDL) concentrations and the homeostasis model assessment of insulin resistance (HOMA‐IR); it increased the high‐density lipoprotein cholesterol (HDL‐C), glutathione peroxidase (GSH‐Px) and superoxide dismutase (SOD) concentrations, and the bone mineral density (BMD) versus control oil‐containing normal and high‐fat diets. BO also reduced the triglyceride (TG), hs‐CRP, MDA, ox‐LDL and reactive oxygen species (ROS) concentrations; and increased the serum HDL‐C and SOD, and BMD versus RO‐containing high‐fat diets. Finally, BO reduced the glucose (GLU) and INS, and HOMA‐IR; it increased HDL‐C, SOD, femoral weight and BMD versus RO‐containing normal diets. CONCLUSION BOs with an appropriate fatty acid profile have beneficial effects on the glucolipid metabolism, inflammation, oxidative stress and bone quality of rats when included in both normal and high‐fat diets. © 2022 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 52%

Beneficial effects of monounsaturated fatty acid‐rich blended oils with an appropriate polyunsaturated/saturated fatty acid ratio and a low n‐6/n‐3 fatty acid ratio on the health of rats

Yang

Chu

et al. 2022

J Sci Food Agric

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“…However, the intake of ruminant TFA was not related to all-cause mortality and CHD, but inversely associated with risk of T2D [50]. Results from the above mentioned meta-analyses and other SRs [51] indicate that the identified guidelines were not always in line with current evidence, for which reason it may be assumed that quantitative thresholds for dietary fat intake are often subjective, and a continued limited on these fats is not always justified [52]. Dietary guidelines inform consumers on adequate nutrition (i.e., energy density) and health promotion and aim to reduce the burden of noncommunicable diseases in a population by modifying dietary intake.…”

Section: Comparison With Findings From Systematic Reviewsmentioning

confidence: 81%

A Scoping Review of Current Guidelines on Dietary Fat and Fat Quality

et al. 2021

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Introduction: We conducted a scoping review of dietary guidelines with the intent of developing a position paper by the “IUNS Task force on Dietary Fat Quality” tasked to summarize the available evidence and provide the basis for dietary recommendations. Methods: We systematically searched several databases and Web sites for relevant documents published between 2015 and 2019. Results: Twenty documents were included. Quantitative range intake recommendations for daily total fat intake included boundaries from 20 to 35% of total energy intake (TEI), for monounsaturated fat (MUFA) 10–25%, for polyunsaturated fat (PUFA) 6–11%, for saturated-fat (SFA) ≤11–≤7%, for industrial trans-fat (TFA) ≤2–0%, and <300–<200 mg/d for dietary cholesterol. The methodological approaches to grade the strength of recommendations were heterogeneous, and varied highly between the included guidelines. Only the World Health Organization applied the GRADE approach and graded the following recommendation as “strong”: to reduce SFA to below 10%, and TFA to below 1% and replace both with PUFA if SFA intake is greater than 10% of TEI. Conclusion: Although the methodological approaches of the dietary guidelines were heterogeneous, most of them recommend total fat intakes of 30–≤35% of TEI, replacement of SFA with PUFA and MUFA, and avoidance of industrial TFA.

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“…However, the available evidence was insufficient to establish whether there is a difference between ruminant and industrial TFAs consumed in equivalent amounts on the risk of CHD (EFSA NDA Panel, 2010c). Recent systematic reviews and meta-analyses confirm the positive association between the intake of total and industrial TFA and risk of CHD, whereas the relationship appears to be null for TFA from ruminant sources (Bendsen et al, 2011;de Souza et al, 2015;Schwingshackl et al, 2021). The available evidence, however, remains insufficient to establish whether industrial and ruminant TFA have different effects on CHD risk when consumed in equivalent amounts (Bendsen et al, 2011;de Souza et al, 2015).…”

Section: Trans Fatty Acidsmentioning

confidence: 99%

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

Turck¹,

Bohn²,

Castenmiller³

et al. 2022

EFS2

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Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver scientific advice related to nutrient profiling for the development of harmonised mandatory front-of-pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods. This Opinion is based on systematic reviews and meta-analyses of human studies on nutritionally adequate diets, data from the Global Burden of Disease framework, clinical practice guidelines, previous EFSA opinions and the priorities set by EU Member States in the context of their Food-Based Dietary Guidelines and associated nutrient/ food intake recommendations. Relevant publications were retrieved through comprehensive searches in PubMed. The nutrients included in the assessment are those likely to be consumed in excess or in inadequate amounts in a majority of European countries. Food groups with important roles in European diets have been considered. The Panel concludes that dietary intakes of saturated fatty acids (SFA), sodium and added/free sugars are above, and intakes of dietary fibre and potassium below, current dietary recommendations in a majority of European populations. As excess intakes of SFAs, sodium and added/free sugars and inadequate intakes of dietary fibre and potassium are associated with adverse health effects, they could be included in nutrient profiling models. Energy could be included because a reduction in energy intake is of public health importance for European populations. In food group/category-based nutrient profiling models, total fat could replace energy in most food groups owing to its high-energy density, while the energy density of food groups with low or no fat content may be well accounted for by the inclusion of (added/free) sugars. Some nutrients may be included in nutrient profiling models for reasons other than their public health importance, e.g. as a proxy for other nutrients of public health importance, or to allow for a better discrimination of foods within the same food category.

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Total Dietary Fat Intake, Fat Quality, and Health Outcomes: A Scoping Review of Systematic Reviews of Prospective Studies

Cited by 32 publications

References 98 publications

Beneficial effects of monounsaturated fatty acid‐rich blended oils with an appropriate polyunsaturated/saturated fatty acid ratio and a low n‐6/n‐3 fatty acid ratio on the health of rats

Beneficial effects of monounsaturated fatty acid‐rich blended oils with an appropriate polyunsaturated/saturated fatty acid ratio and a low n‐6/n‐3 fatty acid ratio on the health of rats

A Scoping Review of Current Guidelines on Dietary Fat and Fat Quality

Scientific advice related to nutrient profiling for the development of harmonised mandatory front‐of‐pack nutrition labelling and the setting of nutrient profiles for restricting nutrition and health claims on foods

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