Plasma cholesterol-predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic

Yu, Sung-Huan; Derr, Janice; Etherton, Terry D.; Kris-Etherton, P. M.

doi:10.1093/ajcn/61.5.1129

Cited by 274 publications

(195 citation statements)

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“…In a series of metabolic ward studies, he described the mathematical relationships between the intake of SFA, PUFA and dietary cholesterol and changes in plasma cholesterol. Contemporaneously, Hegsted et al (1965) conducted similar studies, which, although exhibiting minor quantitative differences, arrived at the same basic conclusions, namely: (1) dietary cholesterol has a relatively modest plasma cholesterol-raising effect, (2) dietary SFA have potent plasma cholesterol-raising effects, (3) dietary PUFA have a In the early 1990s, a number of meta-analyses attempted to pull together information arising from such studies (Mensink and Katan, 1992;Hegsted et al, 1993;Yu et al, 1995) and their findings have been summarized elsewhere (Salter and White, 1996). Overall, there was broad agreement that SFA increased both LDL and HDL cholesterol, but the effect on the former was substantially greater.…”

Section: Diet-heart Hypothesismentioning

confidence: 94%

“…Thus, the association of diets rich in SFA with increased CVD risk was likely to be as a result of its LDL cholesterol-raising properties. The study by Yu et al (1995) showed that these effects were associated with SFAs between 12 and 16 carbon atom (namely lauric, myristic and palmitic acids), whereas stearic acid (c18:0) did not increase LDL cholesterol. Increasing PUFA intake was shown to reduce LDL cholesterol, whereas slightly increasing HDL cholesterol.…”

Section: Diet-heart Hypothesismentioning

confidence: 97%

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Dietary fatty acids and cardiovascular disease

Salter

2013

Animal

118

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In 1991, the Committee on Medical Aspects of Food Policy produced a report on the dietary reference values for food energy and nutrients for groups of people in the United Kingdom. The resulting recommendations, which included specific limits for intakes of total, saturated, trans-and cis-polyunsaturated fatty acids (PUFA) have remained a cornerstone of public health policy ever since, and similar recommendations have been adopted by the World Health Organization. These recommendations were made largely on the basis of specific effects of these fatty acids on the risk of developing atherosclerotic cardiovascular disease (CVD). The intervening years have seen a plethora of human epidemiological and intervention trials to further elucidate the specific relationship between dietary fatty acid intake, plasma lipids and lipoproteins and cardiovascular morbidity and mortality. A number of recent meta-analyses and systematic reviews have revisited the role of specific dietary fatty acid classes and CVD risk. In general, these continue to support a link between saturated fatty acids (SFA) and CVD morbidity/mortality. They also highlight the potent adverse effects of trans fatty acids derived from partially hydrogenated vegetable oil. The most recent data suggest that replacing SFA with cis-PUFA (primarily linoleic acid) has the greatest impact on reducing CVD risk. Evidence of specific beneficial effects of n-3 PUFA is generally stronger for secondary, rather than primary, CVD risk, and it is restricted to very long chain fatty acids of marine origin as opposed to alpha-linolenic acid. Taken together, these data suggest that recent focus on dietary n-6-to-n-3 PUFA ratios may have been misguided, and that future strategies should focus on replacing dietary SFA with total PUFA, rather than concentrating on n-6 : n-3 PUFA ratio.

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Section: Diet-heart Hypothesismentioning

confidence: 94%

Section: Diet-heart Hypothesismentioning

confidence: 97%

Dietary fatty acids and cardiovascular disease

Salter

2013

Animal

118

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“…Meat-based hunter-gatherer diets L Cordain et al 1995; Yu et al, 1995) and polyunsaturated (PUFA, Grundy, 1997) fatty acids are hypocholesterolemic, and 18:0 is neutral (Yu et al, 1995). Omega 3 PUFA have wide-ranging cardiovascular protective capacities including lowering of plasma VLDL cholesterol and triacylglycerol (TG) concentrations (Connor & Connor, 1997).…”

Section: Diet and Cardiovascular Disease In Hunter-gatherersmentioning

confidence: 99%

The paradoxical nature of hunter-gatherer diets: meat-based, yet non-atherogenic

et al. 2002

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Objective: Field studies of twentieth century hunter-gathers (HG) showed them to be generally free of the signs and symptoms of cardiovascular disease (CVD). Consequently, the characterization of HG diets may have important implications in designing therapeutic diets that reduce the risk for CVD in Westernized societies. Based upon limited ethnographic data (n ¼ 58 HG societies) and a single quantitative dietary study, it has been commonly inferred that gathered plant foods provided the dominant energy source in HG diets. Method and Results: In this review we have analyzed the 13 known quantitative dietary studies of HG and demonstrate that animal food actually provided the dominant (65%) energy source, while gathered plant foods comprised the remainder (35%). This data is consistent with a more recent, comprehensive review of the entire ethnographic data (n ¼ 229 HG societies) that showed the mean subsistence dependence upon gathered plant foods was 32%, whereas it was 68% for animal foods. Other evidence, including isotopic analyses of Paleolithic hominid collagen tissue, reductions in hominid gut size, low activity levels of certain enzymes, and optimal foraging data all point toward a long history of meat-based diets in our species. Because increasing meat consumption in Western diets is frequently associated with increased risk for CVD mortality, it is seemingly paradoxical that HG societies, who consume the majority of their energy from animal food, have been shown to be relatively free of the signs and symptoms of CVD. Conclusion: The high reliance upon animal-based foods would not have necessarily elicited unfavorable blood lipid profiles because of the hypolipidemic effects of high dietary protein (19 -35% energy) and the relatively low level of dietary carbohydrate (22 -40% energy). Although fat intake (28 -58% energy) would have been similar to or higher than that found in Western diets, it is likely that important qualitative differences in fat intake, including relatively high levels of MUFA and PUFA and a lower o-6=o-3 fatty acid ratio, would have served to inhibit the development of CVD. Other dietary characteristics including high intakes of antioxidants, fiber, vitamins and phytochemicals along with a low salt intake may have operated synergistically with lifestyle characteristics (more exercise, less stress and no smoking) to further deter the development of CVD.

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“…Other studies suggest that it is not the dairy fat but rather some other component of the milk that is responsible for the atherogenic properties of milk products (Seely, 1981;Grant, 1998;Nicolosi et al, 2001;Laugesen & Elliott, 2003;Moss & Freed, 2003). There are also reports without positive association between cardiovascular disease and intake of saturated fat (Yu et al, 1995;Ravnskov, 1998;Merkel et al, 2001;Willett, 2003;Warensjo et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the odd fatty acids 15:0 and 17:0 in serum and adipose tissue as markers of intake of milk and dairy fat

et al. 2005

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Background: There is a need for biomarkers of dietary saturated fatty acids, because several diseases have been related to intake of these fatty acids. Objective: To examine the relation between intake of dairy fat and the proportion of pentadecanoic (15:0) and heptadecanoic (17:0) acid in serum and adipose tissue. Design: Healthy men aged 21-55 y provided serum (n ¼ 110) and adipose tissue samples (n ¼ 107) and completed both 14 days weighed records (WR) and a 180-item food frequency questionnaire (FFQ). The proportions of 15:0 and 17:0 acid in serum and adipose tissue as measured by gas liquid chromatography were evaluated as biomarkers for fat intake from dairy products using Pearsons correlation coefficient and the method of triads. Results: The strongest correlation coefficients were observed between total intake of dairy fat estimated from WR and relative content of 15:0 in adipose tissue (0.52, 95% CI: 0.37, 0.65) and total serum (0.43, 95% CI 0.26, 0.57). A consistent inverse association was observed between the intake of milk fat and relative serum content of 17:0. The validity coefficients observed for the intake of dairy fat estimated from weighed records, the 180-item FFQ and by the relative content of 15:0 in serum and adipose tissue were 0.94 (95% CI: 0.68, 1.00), 0.50 (95% CI: 0.29, 0.67), 0.49 (95% CI: 0.32, 0.67) and 0.56 (95% CI: 0.28, 0.82), respectively. Conclusion: Relative content of 15:0 in serum and adipose tissue may be a useful biomarker for the intake of total dairy fat, whereas FFQs and WRs may provide better estimates of the intake of fat from milk.

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Plasma cholesterol-predictive equations demonstrate that stearic acid is neutral and monounsaturated fatty acids are hypocholesterolemic

Cited by 274 publications

References 50 publications

Dietary fatty acids and cardiovascular disease

Dietary fatty acids and cardiovascular disease

The paradoxical nature of hunter-gatherer diets: meat-based, yet non-atherogenic

Evaluation of the odd fatty acids 15:0 and 17:0 in serum and adipose tissue as markers of intake of milk and dairy fat

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