Dietary fat: assessing the evidence in support of a moderate-fat diet; the benchmark based on lipoprotein metabolism

Abstract

There is a growing database that has evaluated the effects of varying amounts of total fat on risk factors for cardiovascular disease, diabetes and overweight and obesity. The evidence clearly suggests that extremes in dietary fat should be avoided, and instead a diet moderate in total fat (25-35 % energy) is preferable for the majority of individuals. Moreover, we now appreciate the importance of individualizing dietary fat recommendations within this range of total fat. With respect to cardiovascular disease, a diet higher in total fat (30-35 % energy) affects the lipid and lipoprotein risk profile more favourably than a lower-fat diet; this is also the case for individuals with diabetes, with the added benefit of better glycaemic control. Dietary fibre (>25g/d) attenuates and even prevents the potentially adverse lipid and lipoprotein effects of a lower-fat diet. With respect to weight control, a moderate-fat diet can be as, or even more, effective than a lower-fat diet, because of advantages with long-term adherence and potentially favourable effects on lipids and lipoproteins. Thus, there is now a convincing scientific basis to advocate a diet moderate in total fat for the majority of individuals. Implicit to this position is that unsaturated fat has numerous beneficial health effects. However, because fat is energy dense, moderation in fat intake is essential for weight control. Consequently, a simple message to convey is to avoid diets that are very low and very high in fat. Moreover, within the range of a moderate-fat diet it is still important to individualize the total fat prescription. Nonetheless, the guiding principle is that moderation in total fat is the defining benchmark for a contemporary diet that reduces risk of chronic disease. Moderate-fat diet: Lipoprotein metabolism: Health benefits: Cardiovascular disease:Type 2 diabetes: Weight control

Mono unsaturated fatty acids for CVD and diabetes: A healthy choice

“…Oleic acid is the predominate MUFA in the diet, representing 92% of cis MUFAs. [17] Table 1 outlines the fatty acid content of food rich in MUFAs.…”

Effects of Western, Vegetarian, and Japanese Dietary Fat Model Diets with or without Green Tea Extract on the Plasma Lipids and Glucose, and Liver Lipids in Mice

“…Therefore, it has been anticipated that an intake of GTE will prevent or delay the onset of diseases such as, cardiovascular disease, diabetes, and cancer [2,11,15]. Recent studies have indicated that the type and amount of dietary fat may be a risk factor for cardiovascular disease and diabetes [16,17]. Although many studies comparing the effect of dietary fat or green tea components on plasma lipid and glucose content have been reported [18][19][20][21][22], the effect of composite diets of fats and GTE, closely modeled on normal eating habits, has not been determined.…”

Therapeutic lifestyle change and adult treatment panel III: Evidence then and now

“…Moreover, substitution of MUFAs for saturated fatty acids results in a more favorable balance of HDL cholesterol and triglyceride compared with very high intakes of carbohydrates (>60% of calories). Little or no decrease in HDL cholesterol and often a decrease in triglycerides occurs with increased dietary MUFA intake [57,58]. Epidemiologic studies point to low rates of CHD in Mediterranean populations that have higher intakes of MUFA [59].…”