Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease

Guasch‐Ferré, Marta; Babió, Nancy; Martínez‐González, Miguel Ángel; Corella, Dolores; Ros, Emilio; Martín‐Peláez, Sandra; Estruch, Ramón; Arós, Fernando; Gómez‐Gracia, Enrique; Fiol, Miquel; Santos‐Lozano, José Manuel; Serra-Majem, Lluís; Bulló, Mònica; Toledo, Estefanía; Barragán, Rocío; Fitó, Montserrat; Gea, Alfredo; Salas‐Salvadó, Jordi

doi:10.3945/ajcn.115.116046

Cited by 224 publications

(122 citation statements)

References 31 publications

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“…There is a need for rendering food-based guidelines more practical, scientifically sound, and easily understandable. When we considered isocaloric replacement of MUFA by SFA we observed a higher mortality risk, in accordance with results from previous studies [26,30], denoting the importance of not considering all fats as detrimental.…”

Section: Discussionsupporting

confidence: 90%

“…However, considering SFA intake as a whole may be misleading because diverse food sources of SFA have shown different impact on CV outcomes and mortality risk [26e29]. The potential controversies are mainly explained by the macronutrient that is substituted for SFA [30,31]. Based on this knowledge acquired in nutritional research, the current 2015e2020 Dietary Guidelines for Americans (DGA) recommend limiting SFA intake to less than 10% of calories but they give almost no specific recommendation on limiting meat consumption [32].…”

Section: Introductionmentioning

confidence: 99%

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Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Bes–Rastrollo

Basterra-Gortari

et al. 2018

Clinical Nutrition

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Bes–Rastrollo

Basterra-Gortari

et al. 2018

Clinical Nutrition

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“…Addition of trans fats to foods and impart a desirable taste and texture. Trans-fat intake associates with higher risk of CHD 7 . National food agencies are restricting the use of trans fats in foodstuffs.…”

Section: Risk Factor Modification and Altered Incidence Of Acute Cardmentioning

confidence: 97%

Temporal shifts in clinical presentation and underlying mechanisms of atherosclerotic disease

2016

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The concept of "the vulnerable plaque" originated from pathological observations in patients who succumbed to fatal acute coronary syndromes. This recognition spawned a generation of research that led to achievement of considerable understanding of how complicated atherosclerotic plaques form and precipitate thrombotic events.In current practice, an increasing number of patients present with non ST-elevation myocardial infarction (NSTEMI) rather than myocardial infarction (MI) with ST-elevation Key points• An increasing number of patients presenting with myocardial infarction (MI) are diagnosed with a non ST-elevated myocardial infarction (NSTEMI) rather than a MI with ST-elevation (STEMI) and consequently survive their first event.• The shift in the clinical presentations of the acute coronary syndromes mandates a critical reassessment of the underlying mechanisms and the concept of the 3 vulnerable plaque.• The change in clinical presentation and warrant critical re-assessment of currently applied cardiovascular risk scores, pre-clinical experiments, and the usefulness of population data and samples harvested before the application of current preventive interventions.4

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“…An increased dietary intake of saturated fatty acids is associated with increased risk of CVD and reversely, a decreased saturated fatty acids intake combined with an increased polyunsaturated and monounsaturated fatty acids intake but without increasing total dietary fat intake is associated with a reduced CVD risk [6][7][8][9]. N-3 and n-6 polyunsaturated fatty acids are inversely associated with CVD risk [10].…”

Section: Introductionmentioning

confidence: 99%

Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats

Nădășan

Andreea

Tarcea

et al. 2016

Acta Medica Marisiensis

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Objective: The purpose of the study was to assess the knowledge, attitudes, and behavior regarding dietary fats among mothers in Romania. Material and methods: A sample of 305 mothers from Romania were included in a cross-sectional observational study. The online questionnaire addressed their knowledge, attitudes, and practices regarding the dietary fats used in their children's diet. The frequencies and proportions of the collected variables were calculated based on respondents' answers. Results: While almost all the respondents (94.8%) believed that mothers are supposed to know the difference between saturated and unsaturated fats, only less than half of them (39.7%) stated that they know the difference. As far as the types of margarine, although more than half of the respondents (64.7%) believed that mothers should be able to discriminate between the hydrogenated and interesterified margarine, only 11.5% claimed that they are able to discern between them. The actual ability to identify foods rich in saturated fats varied in a great degree from item to item. More common dietary fats such as sunflower oil, corn oil, and lard, were more frequently identified than less common dietary fats such as coconut oil and palm oil. Only 16.4% of the mothers were able to correctly differentiate hydrogenated from interesterified margarine. The most frequently used spreadable fat used in the children's diet was butter and the most frequently used cooking fats were sunflower oil, olive oil, and butter. Conclusion: The results of this study might be informative in the development of maternal nutrition education programs.

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Dietary fat intake and risk of cardiovascular disease and all-cause mortality in a population at high risk of cardiovascular disease

Cited by 224 publications

References 31 publications

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Should we recommend reductions in saturated fat intake or in red/processed meat consumption? The SUN prospective cohort study

Temporal shifts in clinical presentation and underlying mechanisms of atherosclerotic disease

Maternal Knowledge, Attitudes and Practices Regarding Dietary Fats

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