Low Fat, Low Cholesterol Diet in Secondary Prevention of Coronary Heart Disease

Woodhill, Joan Mary; Palmer, Anthony J.; Leelarthaepin, B.; McGilchrist, C. A.; Blacket, R. B.

doi:10.1007/978-1-4684-0967-3_18

Cited by 155 publications

(106 citation statements)

References 7 publications

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“…In addition to primary prevention trials, several studies have examined the influence of dietary change amongst those with existing CHD [34][35][36][37][38][39][40][41][42][43][44]. These are described elsewhere [45] and discussed by Sacks and Katan [46,47], who noted that the trials emphasizing overall fat reduction, or replacement of saturated fat by carbohydrate, had minimal effect on serum total cholesterol levels or CHD incidence.…”

Section: Trials Of Dietary Fat Modification For Prevention Of Chdmentioning

confidence: 99%

Dietary fats and coronary heart disease

Willett

2012

Journal of Internal Medicine

244

136

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Section: Trials Of Dietary Fat Modification For Prevention Of Chdmentioning

confidence: 99%

Dietary fats and coronary heart disease

Willett

2012

Journal of Internal Medicine

244

136

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“…In particular, the intake of omega-6 fatty acids (primarily linoleic acid (18:2ω-6)) has been associated with reduced cardiovascular risk and with a lower prevalence of future left ventricular (LV) hypertrophy in some studies, 17,18 but the published literature is not conclusive. 19,20 Linoleic acid can be converted into arachidonic acid (20:4ω-6), which is a critically important precursor for prostaglandins and leukotrienes. Higher circulating arachidonic acid concentrations appear to be associated with a lesser inflammatory state.…”

Section: Introductionmentioning

confidence: 99%

The relation of red blood cell fatty acids with vascular stiffness, cardiac structure and left ventricular function: The Framingham Heart Study

et al. 2014

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Polyunsaturated fatty acids have been associated with beneficial influences on cardiovascular health. However, the underlying mechanisms are not clear, and data on the relations of polyunsaturated fatty acids to subclinical disease measures such as vascular stiffness and cardiac function are sparse and inconclusive. In a large community-based cohort, we examined the relations of omega-3 and other fatty acids to a comprehensive panel of vascular function measures (assessing microvascular function and large artery stiffness), cardiac structure and left ventricular function. Red blood cell (RBC) membrane fatty acid composition, a measure of long-term fatty acid intake, was assessed in participants of the Framingham Offspring Study and Omni cohorts and related to tonometry-derived measures of vascular stiffness and to a panel of echocardiographic traits using partial correlations. Up to n=3055 individuals (56% women, mean age 66 years) were available for analyses. In age-and sex-adjusted models, higher RBC omega-3 content was moderately associated (p≤0.002) with several measures of vascular stiffness and function in a protective direction. However, after multivariable adjustment, only an association of higher RBC omega-3 content with lower carotid-femoral pulse wave velocity (a measure of aortic stiffness) remained significant (r = -0.06, p=0.002). In secondary analyses, higher linoleic acid, the major nutritional omega-6 fatty acid, was associated with smaller left atrial size, even after multivariable adjustment (r = -0.064, p<0.001). In conclusion, in our cross-sectional community-based study, we found several associations consistent with the notion of protective effects of omega-3 and linoleic acid. The clinical significance of these modest associations remains to be elucidated.

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“…Other studies, such as the Sydney Diet Heart Study, that were carried out around the same time did not arrive at similar conclusions when examining similar fat-restrictive diets or diets incorporating corn oil supplementation (23)(24)(25). After this, attempts were made to reduce major cardiac events or reduce recurrence through the prescription of a diet low in fat and restrictive in cholesterol intake.…”

Section: History Of the Dietary Guidelines And Current Status: The Famentioning

confidence: 99%

Setting the Lipid Component of the Diet: A Work in Process

Razo-Olvera

Melgarejo-Hernández

Mehta

et al. 2017

Advances in Nutrition

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Some of the most relevant yet controversial issues in nutrition are those surrounding the guidelines on quality and quantity of dietary fat in the prevention and treatment of cardiovascular diseases and coronary heart diseases. Conflicting evidence questions the credibility of the previous dietary guidelines, particularly the quality of the evidence on which these recommendations were based. It is therefore important to explore the changes that have occurred in these guidelines and their influence on the adoption of different dietary patterns over time. In this review, we summarize the evolution of the fat component of the dietary guidelines, discuss controversial aspects, and highlight the areas in which additional evidence is still needed. Over the years, the scientific community has shown an obsession for calories in a diet instead of focusing on the quality of the food that makes up the diet. This is why certain authors have identified the importance of evaluating a diet focusing on diet patterns, rather than single isolated nutrients. This approach has been proposed in the most recent Dietary Guidelines for Americans. Adv Nutr 2017;8(Suppl):165S-72S.

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Low Fat, Low Cholesterol Diet in Secondary Prevention of Coronary Heart Disease

Cited by 155 publications

References 7 publications

Dietary fats and coronary heart disease

Dietary fats and coronary heart disease

The relation of red blood cell fatty acids with vascular stiffness, cardiac structure and left ventricular function: The Framingham Heart Study

Setting the Lipid Component of the Diet: A Work in Process

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