Fatty acids and CHD

Abstract

During the last century much evidence has accumulated to suggest that from a public health perspective the type of fat is more important than the amount of fat. Saturated and trans-fatty acids increase and both n-6 and n-3 PUFA decrease the risk of CHD. Most of the knowledge about the effects of dietary fatty acids on CHD risk is based on observational studies and controlled dietary experiments with intermediate end points (e.g. blood lipoprotein fractions). Information from high-quality randomised controlled trials on fatty acids and CHD is lacking. The Netherlands Institute for Public Health has calculated the potential health gain that can be achieved if the fatty acid composition of the current Dutch diet is replaced by the recommended fatty acid composition. The recommendations of The Netherlands Health Council are: saturated fatty acids < 10 % energy intake; trans-fatty acids < 1 % energy intake; fish consumption (an indicator of n-3 PUFA) once or twice weekly. Implementation of this recommendation could reduce the incidence of CHD in The Netherlands by about 25 000/year and the number of CHD-related deaths by about 6000/year and increase life expectancy from age 40 years onwards by 0 . 5 year. These projections indicate the public health potential of interventions that modify the fatty acid composition of the diet.

Lifestyle Approaches and Dietary Strategies to Lower LDL-Cholesterol and Triglycerides and Raise HDL-Cholesterol

“…SFA intake has been positively correlated with CHD risk in several observational studies. 9 In the Seven Countries Study, collective intake of the four major long-chain saturated fatty acids (eg, lauric, myristic, palmitic, and stearic acid) had a strong positive correlation with 25-year death rates from CHD (r > 0.80). 10 Meta-analyses of clinical trial data indicate that for every 1% increase in energy from SFA, LDL-C increases by 1.8 mg/dL.…”

Dihydrophylloquinone intake is associated with low bone mineral density in men and women

“…Consistent positive associations between diets high in trans fatty acids and coronary heart disease (20,21) have led to a shift away from the use of partially hydrogenated fat in commercial products (22)(23)(24), which may have positive effects on bone health, regardless of the actual mechanism by which dihydrophylloquinone has a role.…”

Association analyses of DNA polymorphisms in bovine SREBP-1, LXRα, FADS1 genes with fatty acid composition in Canadian commercial crossbred beef steers

“…(or the fatty acid composition) has a more profound impact on human health than the amount of fat in the diet (Hu et al, 2001;Woodside & Kromhout, 2005). It is well established that the intake of saturated fatty acids (SFA) is positively correlated with atherosclerosis and other cardiovascular diseases whereas polyunsaturated fatty acids (PUFA) and rumenic acid (main natural isomer of conjugated linoleic acids (CLA)) can have health benefits (Wolfram, 2003;Bhattacharya et al, 2006;Richard et al, 2009).…”