Has the association between saturated fatty acids, serum cholesterol and coronary heart disease been over emphasized?

Fatty acid profiles and mineral content of Serbian traditional white brined cheeses

“…According to Parodi (2009) C12:0 is more potent than C14:0 and C16:0, but it's ratio was only 2.93 %-3.33 % (cow cheeses) and 3.81 %-4.06 % (ovine cheeses) of all detected FAs (Table 1). It is believed that the other saturated fatty acids found in cheese neutralize their effect since they increase HDL-level (Parodi, 2009). C18:0, which is an important component of the SFAs in traditional cheeses (represented 13.56 %-18.66 % of SFAs), is rapidly converted to the MUFA oleic acid (C18:1), which is considered to be one of the healthier sources of fat in diet and is not related with cardiovascular risk (Jakobsen et al, 2009 identical, in Homolje cow cheeses elaidic acid dominated (Table 1).…”

“…Cheese also contains a relatively large number of essential trace elements such as iron, iodine, copper, manganese, zinc, cobalt, selenium and chromium (Gordon, 2014). The level of minerals in cheese depends on numerous factors including those related to milk (type of milk, animal breed and period of lactation, feeding and geographical area of milk production) (Moreno-Rojas et al, 1994; Mendil, 2006), those related to the manufacturing processes and the specific variety of cheese (type of coagulation, pressing and salting conditions) ( Gordon, 2014) and those related to possible contamination from the equipment during process (Yüzbaşi et al, 2003;2009). Some of minerals like Cu, Zn and Fe are essential micro nutrients and have a variety of biochemical functions in human body.…”

Effects of a tannin-rich legume (Onobrychis viciifolia) on in vitro ruminal biohydrogenation and fermentation

“…However, two notes of caution should be mentioned: first, FA sums may include individual compounds with antagonistic responses and, while some FA can increase, others can remain unmodified or even decrease in response to the same source of variation. And second, the assumption that all saturates are detrimental for consumer's health is just a generalization because only 12:0, 14:0 and 16:0 have been unequivocally related to increased cardiovascular disease risk (Shingfield et al, 2008;Parodi, 2009).…”

Outcome of the Public consultation on the Draft Opinion of the Scientific Panel on Dietetic Products, Nutrition, and Allergies (NDA) on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol

“…Moreover, not all SFA but only a few have impacts on cholesterol so on this matter SFA cannot be considered as a whole. Only lauric, myristic and palmitic acids are known to increase total cholesterol, while short and medium-chain fatty acids are neutral 2003;Billet MA, 2000;Tholstrup et al, 1994 and2003b;Parodi, 2009). In a recent meta-analysis, the effects of individual SFA on the serum lipoprotein profile have been estimated (Mensik et al, 2003).…”

“…There is some evidence that short and medium-chain fatty acids have antiviral and antitumor activity (German and Dillard, 2004). SFA cannot be considered as a whole, in terms of structure, metabolism and cellular functions (Parodi, 2009). Short and medium-chain SFA have a hypocholesterolemic effect at physiological dose (this effect of diets high in C8 and C10 was shown in humans by .…”