Saturated Fatty Acids and Risk of Coronary Heart Disease: Modulation by Replacement Nutrients |
| |
Authors: | Patty W Siri-Tarino Qi Sun Frank B Hu Ronald M Krauss |
| |
Institution: | (1) Atherosclerosis Research, Children’s Hospital Oakland Research Institute, 5700 Martin Luther King Junior Way, Oakland, CA 94609, USA;(2) Channing Laboratory, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, 181 Longwood Avenue, Boston, MA 02115, USA;(3) Departments of Nutrition and Epidemiology, Harvard School of Public Health, 665 Huntington Avenue, Boston, MA, USA |
| |
Abstract: | Despite the well-established observation that substitution of saturated fats for carbohydrates or unsaturated fats increases
low-density lipoprotein (LDL) cholesterol in humans and animal models, the relationship of saturated fat intake to risk for
atherosclerotic cardiovascular disease in humans remains controversial. A critical question is what macronutrient should be
used to replace saturated fat. Substituting polyunsaturated fat for saturated fat reduces LDL cholesterol and the total cholesterol
to high-density lipoprotein cholesterol ratio. However, replacement of saturated fat by carbohydrates, particularly refined
carbohydrates and added sugars, increases levels of triglyceride and small LDL particles and reduces high-density lipoprotein
cholesterol, effects that are of particular concern in the context of the increased prevalence of obesity and insulin resistance.
Epidemiologic studies and randomized clinical trials have provided consistent evidence that replacing saturated fat with polyunsaturated
fat, but not carbohydrates, is beneficial for coronary heart disease. Therefore, dietary recommendations should emphasize
substitution of polyunsaturated fat and minimally processed grains for saturated fat. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|